If you have butter at home, you must try this cookie recipe. Even without adding almonds, it is incredibly delicious, fragrant, and crispy—absolutely delightful.
Ingredients: 80g butter, 28g icing sugar, 15g whipping cream, 130g cake flour, 25g almond flour, whole almonds, coarse sugar.
1. Soften the butter at room temperature, then add icing sugar. Mix with a spatula until the sugar is no longer visible. Do not use an electric mixer to whip.
2. Add the whipping cream at room temperature and mix with a spatula until combined.
3. Sift in the almond flour and cake flour. If almond flour is unavailable, substitute with additional cake flour.
4. Knead into a dough, then roll into a long log.
5. Roll the log in coarse sugar to coat evenly.
6. Wrap in baking paper and freeze for about one hour to firm up.
7. Remove from the freezer and let it warm slightly. Use a sharp knife to cut into pieces approximately 1.5cm wide.
8. Arrange the pieces on a baking tray and place a halved almond on top of each piece.
9. Bake in a preheated oven at 160°C for 25-30 minutes.
The cookies are extremely crispy and delicious.
