▶ Tap a timecode to jump to roughly that moment in the video.
1
Place 200g of softened unsalted butter in a bowl, add 1 cup of powdered sugar, and beat with an electric mixer on medium speed until well combined and the mixture turns from pale yellow to a creamy white, fluffy texture. A whisk can be used instead but will take longer.
2
Add the flour, almond powder, salt, baking powder, and vanilla extract to the creamed mixture, then beat again on medium speed until everything is well incorporated.
3
Gently bring the mixture together by hand into a soft dough, being careful not to knead it, as kneading will make the cookies turn out hard.
4
Take a small portion of dough, shape it into a ball, flatten slightly, and place it on a baking tray lined with parchment paper to prevent sticking. Sprinkle some chopped almonds on top for extra flavor and crunch.
5
Bake in a preheated oven at 170°C for about 10 minutes, or until the cookies turn light golden brown.
6
Let the cookies cool slightly before handling, as they are soft and fragile straight out of the oven. Once cooled, enjoy the crispy, buttery almond cookies with tea or coffee.
PrimedTableBETA
