Warm Almond Cookies
A warm, almond-flavoured cookie like this one is the perfect afternoon tea accompaniment on a chilly day. Its melt-in-your-mouth texture makes it even more delectable!
Ingredients
Serves: 12
- 2 cups (250g) plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- a pinch of salt
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1/2 cup (110g) packed brown sugar
- 1/2 cup (100g) white sugar
- 250g butter
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- 1 1/2 teaspoons almond essence
- 1 tablespoon amaretto liqueur
- 1 1/2 teaspoons bourbon
- 1/2 cup chopped almonds (optional)
Directions
Preparation:10min ›
Cook:14min ›
Ready in:24min
- Preheat oven to 190 degrees C. Grease two baking trays.
- Sift together flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg in a medium bowl. Set aside.
- Cream together brown sugar, white sugar and butter in a medium bowl. Stir in sour cream, olive oil, almond essence, amaretto and bourbon, blending well after each addition.
- Gradually stir flour mixture into sugar mixture until well blended. Stir in almonds if desired. Drop by rounded teaspoonfuls onto baking tray, 5cm apart.
- Bake 12 to 14 minutes or until just crisp around the edges.
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Reviews and Ratings
Global Ratings:
(8)
Reviews in English (6)
I was very suprised at the nice texture of these cookies. I normally am not a fan of "cake like" cookies, but these were incredibly tender and flavorful. Very easy to prepare, and the batter stayed in place while baking. I added flaked almonds which added crunch, and added nicely to the flavor. Kudos to you in your late night cravings and the successful recipe! - 20 Jul 2007 (Review from Allrecipes USA and Canada)
really enjoyed this cookie, got better with every bite. nice texture and flavor, wasn't overpowering would definately make these again and they are quick to prepare - 12 Apr 2009 (Review from Allrecipes USA and Canada)
Sorry, I already rated it with five stars because it looks great (and a mother's opinion is generally right ). I haven't made it yet, but I'm only 15, so I was wondering if it's okay to make it without the bourbon and liqueur? - 20 Jul 2007 (Review from Allrecipes USA and Canada)