Monday, January 7, 2013

Almond and cream cookies

This last Christmas I bought a lot of almond flour because I wanted to try to make some "turrón", in the end I ran out of time so now I have 1kg of almond flour for which I don't have a recipe for. Fortunately I found what may be the right substitute for  the Turron . This early morning I was surfing the Internet when I found this "Almond and Cream Cookies" in one of my favorites cuisine blogs: Gastronomía & Cía.


200g of Plain flour
125g of Ground almonds
10g of Baking power
200g of Cream
150g of sugar
1 pinch of vanilla  (more if you like it)
100g of icing sugar

Mix in a bowl the flour, the almonds, the baking power and the sugar. Add the vanilla and finally the cream. Knead all the ingredients until you get a uniform dough. Cover it with a plastic film and keep it in the fridge for 1 hour.

Take it out of the fridge and make small balls of dough. Coat the dough balls in the icing sugar and place them in a baking tray with baking paper. Keep the balls of dough in the fridge again and let them settle for 1 hour.

Preheat the oven 200º C/392ºF. When it´s ready and the balls are hard, slide the tray into the oven.  Bake the cookies for 15 minutes.

These cookies are very easy to make and they are sooo delicious. They are perfect with a glass of milk or a cup of tea, coffee or chocolate.


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  2. These cookies look fabulous - I love that cracked surface - and your pictures are gorgeous too!

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