Almond Cookies
After an acting career spanning thirty years, Matthew Locricchio used his love of cooking to inspire young cooks to be confident in the kitchen. He was the author of numerous books, including a series of international cookbooks for children.
- Servings Makes 12 cookies
Ingredients
- 473 ml (2 cups) all-purpose flour, plus for kneading
- 2.5 ml (½ teaspoon) baking powder
- 1.3 ml (¼ teaspoon) baking soda
- 177 ml (¾ cup) sugar
- 1 egg
- 30 ml (2 tablespoons) milk
- 10 ml (2 teaspoons) pure almond extract
- 118 ml (½ cup) melted butter (1 stick)
- 12 whole shelled almonds
Preparation
On your mark…
- Sift together the flour, baking powder, and baking soda into a large bowl. Add the sugar
and mix. - In a small bowl, combine the egg, milk, and almond extract.
- Pour the melted butter into the flour mixture, and then add the milk mixture. Use a fork
to combine all the ingredients and form them into a soft dough. - Sprinkle some flour on a very clean countertop or cutting board and on your hands. Turn
the dough out onto the countertop. - Gather the dough together into a ball and gently knead for a few seconds. Shape the
dough into a log about 30 cm (12 inches) long. Wrap the cookie dough log in plastic wrap or wax
paper and refrigerate for at least 30 minutes.
Get set…
- Preheat the oven to 204°C (400°F). Place an oven rack in the middle of the oven
- After the dough has chilled, unwrap it and place it on a lightly floured surface. Cut into
12 sections. Roll each section into a ball. - Now carefully place 1 ball on a lightly greased baking sheet. Using your thumb, gently
make a dent in the center of the ball, flattening it just a little. Place 1 almond in the dent. - Repeat until all the cookies are formed. Keep them evenly spaced on the baking sheet so
they will have room to spread out as they bake.
Cook!
- Bake the cookies for 17 to 20 minutes, or until they are just lightly browned.
- Using a spatula, lift them gently onto a rack and cool completely.
Matthew Locricchio
IACP-winner Matthew Locricchio acted in film, television and on the West Coast and New York stage beginning mid-1970s. After a career spanning thirty years, Matthew decided to use his love of cooking to inspire young people to learn confidence in the kitchen. He is the author of several international cookbooks including a collection for younger cooks – The International Cookbook for Kids, The 2nd International Cookbook for Kids, and Superchef series. Older youth will enjoy Teen Cuisine and Teen Cuisine New Vegetarian, his last title. In April 2013 this book won the International Association of Culinary Professionals 2013 award as Best Cookbook for Children, Youth, and Family. He died at his home in New York City on January 9, 2019.
Courtesy photo
Read more from Matthew Locricchio
