Recipe by Lalaloula
This recipe comes from Dr. Oetker and is very, very good. It gets better and better as the cookies age and the taste is just wonderful. I think these cookies bring instant Christmas spirit to even the most uncheerful person. ;) I hope you like them as much as we do! Note: These need to chill for 1 hour.
Top Review by Wish I Could Cook
I loved these cookies! I had guests coming and even though I had intentions of taking pictures, there were no leftovers! Made exactly as written, except they were in the fridge overnight. I think they would make great drop cookies too. (i.e. skip the chilling part and just go for spoonfuls on the baking sheet.)
- 170 g butter
- 120 g sugar
- 1 1⁄2 teaspoons vanilla sugar
- 4 tablespoons milk
- 250 g flour
- 50 g almonds, ground
- 1⁄2 teaspoon baking powder
- 2 teaspoons cinnamon, ground
- 1⁄2 teaspoon clove, ground
- 1⁄2 teaspoon cardamom, ground
- 2 pinches mace, ground
- 48 whole almonds, blanched (1 for each cookie)
Directions See How It's Made
- In a large bowl knead butter, sugar and vanilla sugar with the dough hooks of your electric mixer until thoroughly combined. Stir in milk.
- In a second bowl mix flour, ground almonds, baking powder and spices.
- Add the dry ingredients to the butter mixture and knead into a smooth dough. You might have to get your hands in to finish the job. ;).
- Form into a log of 30 cm/ 11 inches length and wrap in cling film. Refrigerate for 1 hour.
- Slice log into 5 mm/0.2 inch thick slices.
- Place on a paper lined baking sheet and press one almond into the middle of each cookie.
- Bake in the preheated oven at 180°C/350°F for about 12 minutes or slightly browned around the edges.
- Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- These will keep for about 3 weeks in an airtight container.