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.
- Sift together the flour, baking powder, and baking soda into a large bowl. Add the sugar
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.