Crisp Almond Cookies – a delicious recipe with butter, sugar, g wheat flour, almond powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Take butter out of fridge and leave it for a while to soften enough for stirring.
2
Stir butter,
3
add sugar,
4
and stir fully enough to make it white and fluffy.
5
Add wheat flour and almond powder, stir them softly with a spatula.
6
Be careful not to make them too sticky by mixing them persistently.
7
Put it in a plastic bag and make it flat with a rolling pin.
8
Chill it in a fridge more than one hour.
9
Heat the oven to 170C.
10
Cut the dough into 3x3cm pieces and bake them 20 minutes, approximately.
11
It would depend on the oven, so check the color closely.
12
Cool them completely on a clean sheet.
13
Note: you can keep the dough for about 2 weeks in the fridge.
14
Enjoy freshly baked cookies whenever you like!
461
kcal
Calories
28
g
Fat
48
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 100 g butter, 70 g sugar, 140 g wheat flour, 60 g almond powder.
Yes, Crisp Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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