Hedi’s Almond Biscuits – How I Became a Cookie Convert
I have talked recently to my friend, and we both came to the same conclusion: we came from the cake (rather than biscuit) families. What we meant was that in our childhood homes baking cakes was preferred over baking biscuits.
For the first few years of my life, my parents lived with me in my grandparents’ house. And for as long as I can remember, my Grandmother always made sure there were (many) cakes for each celebration, and at least one every Sunday. Of course we also ate biscuits, but generally, these were the bought ones. I can remember only a few times when my Grandmother baked cookies. And since she influenced my baking, I also used to make cakes only for a long time.
This changed when I was introduced to my husband’s Austrian godmother – Hedi – and her Almond Biscuits. Before each Christmas, she is always busy preparing a selection of treats. So, when you open a tin that comes from her, it is as if you were opening a box of chocolates. There are so many types of biscuits and stuffed dried fruits, each looking better than the other one. And the buttery, melt in your mouth Almond Cookies are one of our favourites.
The Almond Biscuits recipe is straightforward; you simply have to combine all the ingredients in the food processor and then let the dough rest in the fridge for at least half an hour. It will make easier to roll the dough and cut out the circles. But you have to be careful when you move them to the baking tray as they break easily.
My husband’s godmother usually uses apricot jam. But I have changed this Almond Cookies recipe a bit and have prepared them also with strawberry and raspberry jam. And they all tasted equally delicious.
In a food processor whizz together the flour, sugar, ground almonds and butter till they resemble fine crumbs.
Add the egg yolks and process until all is combined.
Form a ball, cover it in cling film and let it rest in a fridge for at least 30 minutes.
Preheat an oven to 160 degrees Celsius.
Roll out the dough pretty thinly (approx. 5 mm) on a floured surface, cut out 5-6 cm diameter circles and in half of the biscuits cut out a small circle in the middle.
Transfer the biscuits onto the baking tray covered with baking paper leaving some space between them (they will not rise a lot). The dough is not very elastic so be careful when you transfer the cut out biscuits as they may break.
Bake the biscuits for approx. 15 minutes until golden; let them cool down on a baking tray.
When cold, spread some jam on a whole biscuit, cover it with a biscuit with a hole in the middle, sprinkle with icing sugar.
Take advantage of the chanterelle season and serve them with pasta. But if you want a luxurious dish, add some…
Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.