Saturday, March 20, 2010

Almond Cookies

I was given a copy of Jamie's America for Christmas and have finally gotten around to making something from it. The recipes look delicious so when I was scrabbling around for some kind of sweet thing to make for an after dinner treat, I fell upon an almond and pine nut cookie recipe. Sadly, the store closest to me does not carry pine nuts, so I've adapted it a bit to make use of toasted almond flakes instead. These are fabulous - crispy and crunchy around the edges with a bit of chew in the middle, and full of nutty, buttery flavor.

Almond Cookies

Adapted from Jamie's America
Makes about 45 cookies


200g toasted almond flakes

110g sugar
75g soft brown sugar
100g melted salted butter
1 large egg
2 tablespoons golden syrup
1 tablespoon vanilla extract
150g plain flour
1 teaspoon baking soda
35g porridge oats


Preheat oven to 180C / 350F.

Blitz 150g of almonds in a food processor until you get coarse crumbs. Put into a large mixing bowl along with sugars, butter, egg, golden syrup, vanilla extract, flour and baking soda. Mix well.

Add the remaining 50g of flaked almonds and porridge oats and fold into the mixture really well.

Line baking sheets with baking parchment. Drop heaping tablespoons of mix on to trays, leaving space between the cookies for spreading. I managed about 9 cookies per baking sheet. Do not flatten them, they will spread themselves in the oven.

Bake in oven for 10 minutes until golden around the edges. Cool on a wire rack and serve.

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