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.