Ad

Nutrition: per serving

  • kcal52
  • fat3g
  • saturates1g
  • carbs6g
  • sugars4g
  • fibre0g
  • protein1g
  • salt0.04g
    low

Method

  • step 1

    Heat oven to 170C/150C fan/gas 3 and roast the almonds for 5-10 mins until they are a pale golden colour. Cream together the butter, sugar, rum and a pinch of salt, then add the flour until the dough just comes together – it will be soft. Roughly chop the almonds and add them to the dough. Carefully roll out the dough on a well-floured surface to a 4-5mm thickness and cut out small cookies roughly 3-4cm across. Freeze the cookies on a baking sheet for 20 mins to harden.

  • step 2

    Bake the cookies in the oven for about 20 mins until just set – they will still be very pale. Lay out on a wire rack and dust icing sugar on both sides while they are still warm, being careful not to break them as you turn them. The icing sugar will melt. When they are cool, sprinkle them extremely generously with more icing sugar so that they are completely white. Store in an airtight container for up to 2 days, or freeze for up to 2 months.

RECIPE TIPS
PREPARE AHEAD

You can keep the raw cookies for up to 2 months in the freezer before baking as in Step 2 if you don't want to cook up the whole batch at once - just cover them well in cling film.

Recipe from Good Food magazine, December 2009

Ad

Comments, questions and tips (7)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.9 out of 5.8 ratings

Luisa S

The most delicious cookies I've ever made!! Used 140g of flour and they worked perfectly. Also used slvered almonds and toasted them in a pan instead of whole almonds. Thanks Thomasina

Bethanwy

A star rating of 4 out of 5.

Having looked at the other comments on here I used slightly less flour and I found the recipe to be brilliant and no had problem rolling it out. I made double and both my partner and I took them into work and they went down brilliantly.

just trying...

A star rating of 3 out of 5.

1.does not yield 40 cookies...also i found the sugar very less so used about thrice the mentioned quantity...the dough is very crumbly and impossible to cut...so just wrap it in plastic wrap like a sausage ad freeze for about 20 mins and then cut with a thread and not a knife ....overall hey turned…

Frantic Flapjack

A star rating of 4 out of 5.

The mixture was extremely crumbly and difficult to handle. I rolled into a sausage shape and froze for an hour but when I came to slice into rounds, it was still crumbly so I sliced into thick rounds so only got 12 biscuits instead of 40!! They tasted lovely though and the texture was great. …

jennypiccolo

A star rating of 5 out of 5.

Amazing biscuits. Made these to go with my favourite chocolate mousse and they were better than the mousse. Almonds give them a lovely texture and crunch. Took the leftovers to work and they vanished immediately. Highly recommended!

Ad
Ad
Ad