Okay so I left the crackle out this time :-). If you like almonds you will love this cookie. They are really hard to resist right as they come out of the oven. You can even use them in desserts like mousse for example – just crumble them up and layer them with mousse. They hold their form and provide a lovely crunch when you get to them – and I mean mousses that are more like fruit mousses.
For the almonds, I normally soak them in hot water to help loosen their skins. Then pop them out of their skins and let them dry. Process them in a food processor until finely ground. At this stage you want to make sure you do not over process so that you end up with Almond butter. Or you can get almond flour from the stores – it makes these cookies go so much easier.
Makes about 70
- 3 cups flour
- 3/4 cup finely ground almonds
- 1 tablespoon baking powder
- 1/4 tsp sea salt
- 3 eggs
- 1 cup sugar
- 1 cup dark brown sugar
- 1 cup vegetable oil (canola)
- 1 tablespoon of pure almond extract
- 1 tablespoon Amaretto liqueur
- Icing sugar, to coat
Sift the flour, baking powder into a bowl. Add the ground almond and salt and stir.
Whisk the eggs and sugars together until well combined. Add the oil, extract and amaretto and continue whisking until everything is incorporated.
Add the flour mix to the batter and mix. I used my dough hook to knead the mixture. It becomes fairly thick but its still moist. Wrap it and put it in the refrigerator for at least 30 minutes.
Use a small cookie scoop to scoop out portions of the dough. Roll each scoop into a ball and then roll to coat in the icing sugar. Dust off excess icing sugar. Place on prepared cookie sheet (lined with silicone or parchment). Space them about 1″ apart.
Bake at 375F for about 14 minutes until the sugar is cracked and the cookies have lightly browned on the bottom. The cookies will seem soft on the top – don’t worry they will harden up as they cool. Take them out of the oven and then off the cookie sheet and let them cool on a rack.