Recipe by momaphet
Similar to a shortbread cookie, these would be delicious with coffee or tea. Prep time does not include overnight chilling.
Top Review by Annacia
This is an unusual cookie for North Americans but I love the difference. My changes were to use Splenda for the sugar and 1.5 tsps of brandy extract. These are less sweet than what we have come to expect in a cookie, almost savory in fact but I find that to be part of their charm. They come out very tender and almost flaky and were delicious with my cinnamon tea.
- 2 1⁄4 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon cinnamon
- 1 pinch salt
- 1 cup almonds, ground
- 1⁄2 light brown sugar, packed
- 1 tablespoon light brown sugar, packed
- 2 1⁄2 tablespoons brandy
- 1⁄3 cup milk
- 4 ounces butter, melted
Directions See How It's Made
- Preheat oven to 375.
- Stir together dry ingredients, mix well.
- Pour in brandy, milk, and butter, mix thoroughly with hands until dough feels like clay.
- Shape into a roll; wrap well in waxed paper of plastic wrap, then in foil. Chill overnight.
- Slice cookies 1/4" thick and palce on greased baking sheet (or place on parchment),
- Bake 10 mins remove from pan immediately. Cool on wire rack.