Almond Blueberry Cookies

4.80 (15)
⏱ 15 mins 🍽 Serves 30 🌶 italian 🏷 Flour

These Italian-inspired cookies offer a delightful contrast of textures, with a crisp exterior and soft interior studded with juicy blueberries. Toasted almonds and fresh lemon zest add a fragrant depth to the simple dough. The recipe yields about 30 treats and comes together quickly, requiring just 15 minutes of active preparation before a brief chill and bake. They are an ideal make-ahead sweet for sharing.

Almond Blueberry Cookies

Ingredients

  • 280g plain flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 110g unsalted butter
  • 200g sugar
  • 1 egg york
  • 60 to 70ml whole milk
  • 1 tsp almond extract
  • 2 tsps lemon zest, about 1 lemon
  • 90g chopped almonds, toasted
  • 160g frozen blueberries, thawed and drained

Method

  1. Mix the plain flour, baking powder, and salt together in a medium bowl.
  2. In a separate medium bowl, use a hand mixer to cream the unsalted butter with the sugar. Beat in the egg yolk until combined, then add the whole milk, almond extract, and lemon zest.
  3. Combine the dry ingredients with the wet mixture, stirring until incorporated. Gently fold in the chopped toasted almonds, followed by the thawed and drained blueberries. Place the dough in the refrigerator to chill for 30 minutes.
  4. Heat your oven to 190C/Gas 5.
  5. Drop spoonfuls of the cookie dough onto baking sheets. Bake for about 15 minutes, until the edges turn a golden brown colour.
  6. Transfer the baked cookies to a wire rack to cool completely. Once cool, store them in an airtight container ready for your picnic.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryFlour
Cuisineitalian
AuthorFood Network UK