Almond is one of my favorite flavors and scents ever. I have got almond everything. Shower gel, body lotion, face cream, candles, and food of course. Almond spread. Stollen. Marzipan. Raw almonds. Slivered almonds. Sliced almonds. Almond extract. If ever I was a character in a game, my weakness most certainly would be “almonds”. Or my strength. I am not sure about that. I definitely can’t pass by marzipan without buying it. And eating it, obviously. Actually, maybe almonds would be my strength, like my special power food, because so far I haven’t exploded from eating them. I rather feel better when I taste and/or smell them.
Since I have almonds in all kind of shapes and states at home, I decided it was time for some almond cookies. Even while making them the whole kitchen already smelled sooo good. It is definitely a great Christmas scent – although I also don’t mind it at the height of summer. Depending on your preferences you can cut the dough into smaller or bigger squares. I obviously love big almond cookies. But I was nice and even shared them with my roommate.
Just one warning: Be careful with the almond extract. If you use too much, the cookies turn out bitter. Just saying …
- 170 g soft butter
- 200 g sugar for not so sweet cookies else add more sugar
- 1/2 tsp. almond extract
- 200 g flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 150 g slivered or sliced almonds
- Cream the butter and sugar.
- Add the almond extract. (Be careful not to add too much!)
- Beat in the flour, soda, and salt.
- Flour a clean surface. Roll out the dough to a ca. 30 cm x 30 cm square.
- Beat the egg in a cup or small bowl. Brush it on the surface of the dough.
- Sprinkle the almonds on top.
- Cut the dough into ca. 20 squares.
- Bake at 180 °C (or 350 °F) for about 10 minutes.
Do you like almonds? Or what is your personal superfood?
P.s. I also love spinache a lot. But it doesn’t go that well with cookies.