Simple, quick and delicious recipe of mini almond cookies…they have the size of cookies but their texture is more like cakeâ€¦
Adaptation from a Time-Life series recipe:
125 g (4 Â½ oz.) blanched almonds
90 g (3 oz) caster sugar or â€˜basterdsuikerâ€™
30 g (1 oz) corn flour or â€˜maizenaâ€™
30 g (1 oz) butter
1 tbs whipping cream
1 tbs amaretto
25 mini muffin paper cups (bottom measures app. 2 Â½ cm or 1 inch)
Preheat the oven to 180ÂºC (350ÂºF). Put the paper cups on a baking sheet.
Grind the almonds in a food processor with a tablespoon of the sugar. Mix almonds, sugar and corn flour in a bowl.
Melt the butter and let it cool down. Add whipping cream, amaretto and egg to the butter. Mix till combined. Add to almond mixture and mix to combine.
Fill the paper cups Â¾ and bake for about 20 minutes.
Cool on a wire rack.
1 cookie – 62 kcal
100 g – 450 kcal
carbohydrates 36 g – protein 9 g – fat 29 g (saturated fat 7 g) – fibre 5 g