Prep 20 mins
Cook 10 mins
Similar to a shortbread cookie, these would be delicious with coffee or tea. Prep time does not include overnight chilling.
- 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
- 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.
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.
This actually is better than the usual shortbread I know, although I do love that :) These cookies have a most fragrant odor - buttery, with a hint of marzipane from the almonds - wonderful! Just smelling them is delectable. The dough already made my mouth water with the slight brandy smell. I am afraid that my photo will not do the lovely taste justice - but I have to share this! I used gluten free flour and rice milk which worked perfectly. Thanks for posting this! Made for ZWT6 Germany / Benelux.