Ingredients:
- 1 1/2 cups self-rising flour
- pinch of salt
- 1/2 cup sweet butter
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon almond extract
- 1/3 cup ground almonds
- 2 ounces vanilla cream fudge, finely diced
TOPPING
- 2 tablespoons flaked almonds, crumbled
- 2 tablespoons Demerara sugar
Directions:
1. Sift the flour and salt into a bowl. Blend in the butter. Add all the remaining ingredients (except those for the topping) and mix to a fairly firm dough. Wrap in plastic wrap. Chill for 15 minutes.
2. Pre heat the oven to 375 degrees fahrenheit. Divide the dough into 24 pieces and place, slightly apart on baking sheets lined with parchment paper.
3. To make the topping: mix together the flaked almonds and Demerara sugar and sprinkle a little on top of each cookie, pressing down lightly using the back of a spoon.
4. Bake in the oven for about 10-12 minutes until turning golden at the edges.
5. Remove from the oven and allow to coll for 5 minutes before moving to a wire rack.
YOU ARE READING
Cooking Recipes
DiversosBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
