My year end baking has been restricted to the minimum this time. We’re going to be travelling a bit the last weeks of December. In fact, I’m on holiday right now. I did bake a few cookies though before we left including these Crisp Almond Cookies. I will be baking a lot more in the New Year when I shall play a slightly late secret Santa to some friends. That’s a story and recipes I’ll be sharing a little later.
For now, let’s get to my Crisp Almond Cookies. They’re probably not your typical Christmas cookies but they’re so good. Take my word for it especially as I’m generally not much of a cookie eater. They’re not cute, decorated or full of spices as many are. In my book though, any good cookie is a festive cookie and you can never have too many cookies at Christmas.
I made these as my daughter wanted some to share with her colleagues at work. These Crisp Almond Cookies are easy to make, and good to eat with bits of almond in every bite. That’s definitely two reasons to make it good enough to bake for Christmas. In fact, I’d say those are the reasons why you should bake them any time you want to.
There’s marginally a little more work to these cookies but it’s not much and worth the effort. Toast and chop the almonds. You also need to chill the cookie dough for about half an hour to an hour. This makes the dough easier to handle. That’s about it.
Other than that, there’s very little to do. The dough comes together in one bowl. You can use a hand held beater to cream the butter-sugar mixture. I just use a wooden spoon! No rolling out and cutting out here. Just roll the dough into small balls, flatten them a bit with your fingers and bake.
I like to toast the almonds I use for these cookies. You don’t have to but it makes all the difference in taste and texture. You can use blanched almonds if you prefer. I like to use the ones with the skin because they add colour to the cookies. It also is more work to blanch almonds and this recipe doesn’t need it. I’m also all about easy recipes most of the time.