Crispy Almond Cookies

Ingredient

Method

12oz unsalted butter, softened & cubed 80gm caster sugar 2 A eggs 14oz LP flour, sifted 40gm ground almonds 1/2 tsp vanilla essence To garnish: almond flakes 3 A egg yolks, & a little bit of water

1. Beat the butter & sugar on medium speed until light & fluffy. 2. Add in the egg & almond essence, beat on medium heat until well combined. 3. Add in the LP flour & ground almonds to form as a dough. 4. Cling wrap & chill in the fridge for an hour or more. 5. Pre heat the oven to 180C. 6. Place the chilled dough on a line parchment paper, top with a plastic, roll evenly with a rolling pin. 7. Bake in the preheated oven for about 8-10 minutes, or until it is half cooked. 8. Remove from the oven & let cool for a little, reduce the oven temperature to 170C. 9. Use a knife & cut into the desired shape, then brush with the egg yolk. 10. Top a slice or 2 of almond flakes on each of the cookies. 11. Mix a little bit of water with the remaining egg yolk, & brush lightly on the cookies for another time. 12. Bake in the oven again for another 8-10 minutes or until the cookies turn golden brown. 13. Store the cookies in an air tight container.