Butter Almond Cookies
Butter Almond Cookies

Butter Almond Cookies

Preparation time: 10 minutes

Resting time: 1 hour

Baking time: 12 - 15 minutes

Makes: 60 Cookies


500ml /2 cups all-purpose flour

2ml salt

2ml baking powder

230g unsalted butter, softened

250ml / 1 cup sugar

1 large egg

5ml vanilla essence

50ml milk

50g flaked almonds

250g dark chocolate for melting.


1. In a bowl sift together flour, salt, and baking powder.

2. With an electric mixer cream the butter and then add the sugar. Keep mixing until light and creamy.

3. Beat in the egg and vanilla essence into the butter mixture until combined well.

4. Mix the egg and butter mixture into the flour mixture and work by hand until a ball of dough forms.

5. Wrap the dough in clingfilm, flatten it slightly to a flat disk.

6. Chill for 30 minutes - 1 hour until firm.

7. Pre-heat the oven to 180°C.

8. Between two sheets of baking paper. Roll out the dough to 0.5cm thickness. I used a flower cookie cutter (quite common to find) to press out shapes.

9. Transfer the cookie shapes to a lined oven pan. Should not a the dough shapes fit unto one pan, rather wrap the remaining dough and chill again in the fridge.

10. Brush each cookie with a thin layer of milk. Too much and it will brown oddly.

11. Sprinkle flaked almonds over the cookies just before placing into the oven. Leave a few without almonds so that they can be dipped in chocolate!

12. Bake in the preheated oven for 12 - 15 minutes until slightly brown on the edges. Test one to see if it can be lifted.

13. Remove from the oven and place on a cooling rack.

For a chocolate coating:

  1. Place the chocolate in a heatproof bowl, over a saucepan of water. (The bowl should not touch the water underneath).

  2. On medium heat, allow the water to simmer, stirring the chocolate occasionally and allow to melt into a smooth creamy mixture.

  3. Once the cookies are cooled down completely, hold the bowl with one hand, and with the other, dip each cookie only on the one side.

  4. Place them back on a cooling rack and allow to dry. Add almond flakes afterwards.

Storing: Raw cookie dough can be frozen for 2 months (wrapped tightly in plastic wrap).

Once baked, it can be stored in an airtight container for 7 days.