Little Almond Cookies

4.00 (10)
⏱ 90 mins 🍽 Makes 40 small cookies 🌶 mexican ✅ Easy 🏷 Dessert

These are delicate, snow dusted Mexican cookies with a rich and crumbly texture that melts in your mouth. The recipe uses roasted almonds, butter, rum and flour to create a soft dough, which is rolled, cut and frozen before baking. The warm cookies are dusted with icing sugar, which melts, before a final generous coating is applied once they are cool. This recipe makes about 40 small cookies.

Little Almond Cookies

Ingredients

  • 50g whole almond
  • 100g soft butter
  • 2 tbsp caster sugar
  • 1 tbsp dark rum
  • 140g-175g plain flour plus extra for rolling out
  • icing sugar to serve (about 100g)

Method

  1. Set your oven to 170C/150C fan/gas 3 and roast the almonds for 5-10 mins until they turn a pale golden colour. Combine the butter, sugar, rum and a pinch of salt until creamy, then mix in the flour until a soft dough forms. Chop the almonds roughly and stir them into the dough. On a surface dusted with extra flour, gently roll the dough to a 4-5mm thickness and cut out small cookies roughly 3-4cm across. Place them on a baking sheet and freeze for 20 mins to firm up.
  2. Bake the cookies for about 20 mins until they are just set, noting they will remain very pale in colour. Transfer them to a wire rack and, while still warm, dust icing sugar over both sides, turning them carefully to avoid breakage. The sugar will melt. Once completely cool, cover them extremely generously with more icing sugar until they are entirely white. Keep in an airtight container for up to 2 days, or freeze for up to 2 months.

Nutrition (per serving)

Calories52 kcal
Fat3 g
Saturates1 g
Carbs6 g
Sugars4 g
Protein1 g
Sodium16 mg

Recipe details

Skill levelEasy
CategoryDessert
Cuisinemexican