Almond London Cookies Recipes

ALMOND SUGAR COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed. , Bake until edges are lightly browned, 7-9 minutes. Cool for 1 minute before removing to wire racks., In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds.

ALMOND LONDON COOKIES

Steps:

• Preheat oven to 170°C.
• Using an electric whisk, cream butter and sugar till light ad fluffy.
• Beat egg yolk and almond essence into batter till light pale yellow.
• Add in sifted plain flour, fold well into a dough. (if too wet, may add in a bit more flour).
• Pinch marble-size dough and roll into balls. Line balls of dough onto baking sheet on baking tray.
• Bake 170°C for 20mins-25mins. Place baked cookies on tray to cool.
• While cooling the cookies, line paper cups & melt dark chocolate in microwave. Divide each sessions to 20secs so that you won't burn the chocolate. I did an approx 2-3 sessions to melt the dark chocolates.
• Using a teaspoon, drizzle some chocolate into base of each paper cases. Next, place each paper cases with a cookie.
• Cover the cookies with more chocolate and sprinkle ground almonds on top.
• Let chocolate sit to harden or you may chill in refrigerator for 5mins.

ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.