Almond and butter cookies, step by step recipe

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You have to try this delicious recipe almond and butter cookiesThey have a soft texture that melts in your mouth and, best of all, you can decorate them however you like.

You will learn to prepare them from scratch and the result will be so rich that it will seem taken from your coffee shop favorite. This recipe It is ideal to give or sell, rest assured that it will be a success. Makes 15 servings.

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Ingredients for almond and butter cookies

  • 150 grams of ground almonds
  • 150 grams of wheat flour
  • 150 grams of butter at room temperature
  • 50 grams of sugar
  • Enough icing sugar to decorate

preparation mode

  • Step 1: In a bowl, beat the butter to the point of ointment.
  • Step 2: Sift the flour and add little by little to the mixture.
  • Step 3: Do the same with the ground almonds and sugar until you obtain a homogeneous mass.
  • Step 4: Spread the dough on a clean and floured surface and cut the cookies. Place them on a baking tray.
  • step 5: Preheat the oven to 180°C.
  • step 6: Bake between 13 and 15 minutes at 180° C.
  • step 7: Take the cookies out of the oven and let them rest for a few minutes.
  • step 8: Cover with icing sugar and enjoy.

You may also like: Biscuits de nata, grandma’s style Mexican recipe

preparation tips

To prevent the biscuits warp during baking, refrigerate on average before cooking. The icing sugar is optional, you can decorate with jam or leave them without anything, which also tastes very tasty.

Cristina Meza

Student of the Lic. in Hispanic letters by the University of Guadalajara. She is the author of the collection of poems Nada se mueve by Ediciones el Viaje. In 2019 she presented her first solo painting exhibition called Variations of the Intimate in Ciudad Guzmán, Jalisco and in 2021 she presented her second solo exhibition called Illness and death at the Museum of Anthropology and History of Ocotlán , Jalisco. She has published in magazines and electronic media such as DADA, Marcapiel, El Humo magazine, Tierra Adentro, Levadura magazine, Engarce, among others. She has been writing for Liberoamérica since 2017 and Cardamomo.news since January 2021.

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Collected by Cookingtom

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