These almond butter cookies are not only fluffy and crunchy but so simple to make. Use good quality butter and roasted almonds for the ultimate buttery biscuit!
I make these crunchy almond cookies using ingredients mainly found in household pantries and minimal dishes. These melt-in-the-mouth little biscuits are made using Aunty Nadia’s recipe and she’s super excited to share it with us. You can whip them up easily and quickly. It only takes 20 minutes and in the oven, they go!
- 250 grams unsalted butter softened
- ½ cup of sugar
- 1 egg lightly beaten
- ¼ teaspoon vanilla sugar
- pinch of salt
- 2 ½ cups plain flour sifted
- ½ tablespoon baking powder
- 1 cup roasted almonds (ground medium)
Notes from Rouba
- Keep your butter soft, soft, soft – why butter should be soft.
- The secret to the crunch is to bake these on very low and slow.
- If you’re roasting your own almonds, cool them completely before adding them to the mixture.
- Food brands may vary. You may need to add 1 -2 tablespoons of flour to the dough mixture.
Preheat the oven to 160° degrees and line 2 baking trays with baking paper. Using an electric mixer, beat the butter and sugar until creamy and fluffy.
Add egg, vanilla, and a pinch of salt and continue to beat until combined.
Gradually fold in the flour, baking powder, and crushed almonds to form a dough.
Lightly flour your hands and workbench. Divide the mixture into 2 and roll out 25 cm logs in lengths with approximately 1 cm thickness. Cut into crescent shapes and place onto prepared trays. It’s best not to cut the crescent shapes too thick as they will lose their shape whilst baking. Repeat with the remaining dough.
Bake for approximately 30 minutes or until crisp but still light in colour.
Optional – Once cool, dust with icing sugar. I prefer mine without.
Why you will love these:
- Almond shortbread cookies
- Simple and delicious
- Crunchy & fluffy
- Buttery biscuit
- Melt-in-your-mouth cookies
- 20 minutes to make