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Ingredients
1 cup plain (all-purpose) flour
1 1/2 cups icing (confectioners’) sugar, plus extra for
dusting
1/2 cup chopped almonds, plus halved almonds to decorate
1/2 cup unsalted (sweet) butter, softened |
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1. |
Preheat the
oven to 350°F. |
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2. |
Combine the
flour, sugar and chopped almonds in a bowl.
Put the softened unsalted butter in the center of the
flour and nut mixture.
Using a blunt knife or your fingertips mix the dry
ingredients into the butter until the dough forms. |
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3. |
Shape the
dough into a ball.
Place the dough on a lightly floured surface.
Roll the dough out to a thickness of about 1/8 inch.
Using a 3-inch cookie cutter, cut out about 24 rounds.
(You can also use different shaped cookie cutters.)
Re-roll the dough as necessary. |
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4. |
Place the
cookie rounds on baking sheets.
Leave a little space between them.
Bake the cookies for about 25 minutes, until pale golden.
Leave the cookies on the baking sheet for 10 minutes.
Transfer
to wire racks to cool. |
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5. |
Dust thickly
with sifted icing sugar before serving.
Decorate with halved almonds. |
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