In search of an afternoon activity for Eva considering the rainy afternoon & days, I decided to make some Christmas cookies with the almonds I have in the pantry. Turned out to be a really fun activity for her and it ate up our entire afternoon – nearly two hours! YAY!
As for the recipe, I made some changes. I used orange juice instead of water and cut back on the sugar – I am certain that if I hadn’t, these cookies would be ultra sweet! I also made the cookies in such a way that the flaked almonds were layered in the cookies instead of just sprinkled over the top. Turned out to be pretty delicious and a keeper!
Flaked almond cookies
175 gms unsalted butter, diced
225 gms self-raising flour
100 gms cane/brown sugar
1 egg, separated
2 tbsp orange juice
50 gms flaked almonds
- Preheat the oven to 180°C. Rub the butter into the flour until they resemble breadcrumbs and stir in the sugar before adding in the egg yolk and juice to form a firm dough.
- Roll out the dough on a lightly floured surface to 1 cm thick and sprinkle over the almonds. Fold twice and roll again until the dough is approx 5mm thick.
- Cut the dough into desired shapes and place on an ungreased baking tray. Continue to do the same until there is no more dough left. Whisk the egg white lightly and brush over the cookies.
- Bake for 10-15 minutes or until golden brown. Remove immediately and leave on a wire rack to cool & harden. The cookies will be soften at first but will harden as they cool.