Almond cookies
- Oct 1, 2025
- 1 min read
This is a recipe from the archives of a previous blog. I hope you enjoy it!
These cookies are based on an Italian recipe and are usually sandwiched with chocolate. The pumpkin seed turned out to be a nice touch, and next time I might even add a few more – turning them into little pumpkin hedgehogs… These are pleasant cookies that you can modify to your taste, making them a perfect complement to a cup of tea.
Ingredients
150 g soft butter
115 g powdered sugar
1 egg yolk
2.5 ml almond extract
115 g almond flour
175 g all-purpose flour
20–30 raw pumpkin seeds
Food colouring (orange)
How to make the cookies:
Beat the butter and sugar with a mixer until you get a creamy mixture.
Add the egg yolk to the butter mixture and beat it in.
Add the remaining ingredients: the extract and both types of flour.
Mix well with a spatula, then add the orange food colouring. Using a spoon, measure equal portions and shape them into small balls. You can decide how big they should be, but keep in mind that they will spread slightly during baking.
When the balls are arranged on the baking tray, gently press the centre of each one with your finger to make it look a bit like a pumpkin, then insert a pumpkin seed on top.
Bake at 160°C for about 20 minutes or until they are lightly browned. Let them cool a bit on a rack before enjoying.
NIB & Ember
Comments