Mexican Almond Cookies

HAPPY VALENTINE’S DAY!!

Ingredients (Makes 10 – 12 cookies)

1. All purpose flour – 1/2 cup
2. Icing (confectioners’) sugar – 3/4 cups, plus extra for dusting
3. Salt – A  Pinch
4. Almonds, finely chopped – 1/4 cup ( I used almond flour)
5. Vanilla essence / extract – 1/2 tsp
6. Unsalted butter – 1/4 cup, at room temperature, diced

Method

1. Preheat the oven to 350 F.

2. Sift the all purpose flour, salt and icing sugar into a bowl. Add the almonds and mix well. Now stir in the vanilla essence. Using your fingertips, work the butter into the mixture to make a dough. Form into a ball.

3. Roll out the dough on a lightly floured surface until is about 1/8 inch thick. (I made a few balls out of the dough and rolled each ball separately). Use a cookie cutter to stamp out different shapes. Reroll the trimmings as necessary.

4. Transfer the cookies to a non-stick baking sheet carefully using a metal spatula and bake for 12 – 15 minutes until lightly browned. Transfer to a wire rack to cool. Dust thickly with icing sugar.

Recipe Courtesy – The Cookies and Biscuit Bible