Dutch Amond Cookies
This lovely cookie is one which I bake every year for Christmas. I have been baking it for years and years and years! I believe the original recipe was a first prize winner in a cookie contest in Canadian Living magazine, but I can't remember for sure. All I know for sure is that they are definitely prize worthy, as they are that delicious!
They begin with a simple almond flavoured brown sugar cookie dough. Easy peasy.
An almond filling is made using blanched almonds, sugar, an egg yolks and some more flavouring in the way of lemon juice and almond extract.
The cookie dough gets rolled into 1 inch balls and you make an indentation in them with your finger tip. Not a large one . . .
just large enough to hold a tiny bit of that almond filling, which then gets covered over and tucked inside by the covering of another tiny pinch of that cookie dough. A little roll between the palms seals it in nice and safe . . .
An egg white glaze and a blanched almond on top and they are ready for baking . . . 15 minutes later you are rewarded with delicious almond cookies!!
Sure, they are a tiny bit more effort than a drop and bake cookie, but hey! It's Christmas and a little bit of something special warranted! They are worth every little effort!
*Dutch Almond Cookies*
Makes about 5 dozen
Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time along with the almond extract. Sift together the flour, salt, soda and baking powder. Stir this into the creamed mixture until well blended. Cover and chill for about an hour.
Put the ingredients for the filling into a small blender/processor. Blitz until smooth.
Preheat the oven 160*C/325*F gas mark 3. Butter several large baking sheets.
For each cookie take a spoonful of th dough and roll into a 1-inch ball. With a finger make an indentation into the centre of the ball, the. fill with about 1/4 tsp of the filling. Pinch off more dough about the size of a pea. Flatten and use this to cover the filling. Gently roll again in the palms of your hands to seal and smooth edges, Place onto the baking sheet. Repeat with remaining dough placing the filled balls 2 inches apart. Brush the tops with some of the beaten egg white and gently press a whole almond into the top of each.
Bake for 15 to 18 minutes until golden brown. Scoop off to cool on wire racks. Store in an airtight container.
These have lovely crisp edges and chewy middles. I have never had anyone eat one that didn't want another one immediately after!! Bon Appetit and Happy Holidays!
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