It had been snowing all day long and the world looks like it’s all powdered. Everything is calm and peaceful and after a walk trough the winter wonderland we enjoy a nice cup of tea and some of these perfectly crumbly and tender almond snowflake cookies.
Makes about 50 cookies:
- 250 g flour
- 100 g confectioners sugar
- pinch of salt
- 100 g ground almonds
- 1 vanilla pod
- zest of one orange or lemon
- 3 – 4 drops of almond extract
- 250 g cold butter
Mix the flour, the confectioners sugar, the salt and ground almonds in a large bowl.
Add the butter, and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Halve the vanilla pod lengthwise, and use the tip of a sharp knife to scrape the seeds out of one half. Add the seeds to the flour mixture, along with the orange or lemon zest and the almond extract and knead the dough as much as necessary with your hands until the dough comes together.
Wrap the dough in a plastic foil and let it rest in a cool place for about 1 hour.
Roll out the dough between two sheets of baking parchment until it is about 3 – 4 mm thick. If necessary dust the dough with some flour.
Cut shapes with a cookie cutter, then place the cookies on the lined baking tin. Repeat with the remaining dough.
Let the cookies rest in a cool place for about 30 minutes.
Preheat the oven to 180° C.
Bake the cookies for about 10 minutes, use the middle shelf of the oven. Transfer them to a wire rack and let cool the cookies completely.
Cover the cookies with confectioners sugar.
Happy baking!
Baking while it is snowing outside – sounds like my perfect day! Pity it doesn’t snow in Sydney 😦 These cookies are gorgeous.
LikeLike
Thank you so much for stopping by and happy baking, even without the snow 😉
LikeLike
Such beautiful winter cookies!
LikeLike
SO pretty! You have snow inside and out 🙂
LikeLike
Exactly! 🙂 Thank you for stopping by, have a lovely weekend, warmly Bridget
LikeLike
So pretty!
LikeLike
Thank you, I’m glad you liked it! happy baking, warmly Bridget
LikeLike
Ooo! Crushed almonds. I bet these are perfectly crumbly indeed. Have you ever substituted other nuts?
LikeLike
I bet they taste lovely with macadamia, hazel- or/and peanuts as well. Which nuts do you like the most?
LikeLike
Yum yum! Thanks for sharing! 🙂
LikeLike
Thank you for stopping by, I’m glad you liked it, warmly Bridget
LikeLike
Oh, my dear! I was expecting the Marshmallows hearts you showed me yesterday 🙂 but I guess your almond biscuits are even better:)
You are a real danger! one week around you would mean a lot of extra time in the gym!
Have a nice week ahead! Kiss 🙂
LikeLiked by 1 person
Good morning Luana, haha, but only if you would eat all these cookies at once… 🙂
Have a great day, kisses Bridget
LikeLike
What beautiful cookies! It’s always a good idea to bake when you’re snowed in, the oven warms the house after all! Better yet the aroma is fantastic.
LikeLiked by 1 person
Thank you so much for stopping by and your kind comment, I appreciate. Have a great week, warmly Bridget
LikeLike
These cookies look amazing!
LikeLiked by 1 person
Thank you, I’m happy you liked it. Have a lovely day, warmly Bridget
LikeLike
You are welcome Bridget
LikeLike
Reblogged this on Travels with Mary and commented:
Beautiful!
LikeLiked by 1 person
Wow, I feel very honored that you like this post enough to reblog it! Thank you so much, Bridget
LikeLiked by 1 person
Double 🙂
LikeLike