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We hope you got insight from reading it, now let’s go back to almond sugee cookies recipe. You can have almond sugee cookies using 9 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Almond Sugee Cookies:
- Provide 100 g Unbleached All Purpose Flour,
- Provide 25 g Semolina Flour,
- Provide 50 g Powdered Demerara Sugar,
- Get 1/2 TSP Baking Soda,
- You need 1/2 TSP Baking Powder,
- Get 50 g Ground Almond,
- Take 25 g Almonds Coarsely Chopped,
- You need 75 g Canola / Peanut / Vegetable Oil,
- You need 1 TBSP Amaretto Italian Liqueur,
Instructions to make Almond Sugee Cookies:
- In a large bowl, add flour, semolina, demerara sugar, baking soda and powder. - - To make powdered demerara sugar, simply blitz the sugar until powder forms in a spice grinder. - - Mix to combine well.
- Add in the ground and chopped almonds. - - What I did was roast the almonds in a skillet over medium heat until lightly toasted. I grind the measured almonds in a spice grinder until powdery and coarsely chopped the rest. - - Add in oil and Italian liqueur.
- Fold to combine well. - - It should resemble wet sand consistency. - - Using your hand, knead the mixture into a dough, picking up all the nooks and crannies in the bowl.
- Cover with a damp kitchen towel and set aside to rest for 15 mins. - - Preheat oven to 175 degree celsius or 350 fahrenheit. - - Transfer the dough onto a working surface. - - Roll to a thickness of about 1/4 inch.
- I am using a simple round cookie cutter. You can use whichever shape you desire. - - Use the cookie cutter to cut out the dough. - - Transfer onto a baking sheet lined with parchment paper. - - Form the scraps into a dough, reroll and cut into cookies.
- Repeat the process until all the dough is used up. - - Wack into the oven and bake for 10 to 12 mins. - - The exterior cookies should be dried, but the interior is still soft. - - Serve the cookies warm to have that melt in your mouth sensation.
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