1 box NOMU MiniMakes Vanilla Cookie Dough Mix
60g unsalted butter, melted
1 large egg
1/4 tsp almond extract
2 tbsp ground almonds
Almond glaze:
3/4 cup icing sugar
1 tbsp milk, plus a little more if needed
1/8 tsp almond extract
1/4 lightly toasted flaked almonds, to decorate
Whisk together the melted butter and sugar (sachet 1), then whisk in the egg and almond extract until well combined. Add the cookie mix (sachet 2) and ground almonds and stir to form a smooth, soft dough. Cover and chill in the fridge for 1 hour to allow the flavours to develop.
Preheat the oven to 160°C fan-assisted convection and line a large baking tray with baking paper.
Roll the chilled cookie dough into 12 even balls and flatten to about 1cm thick. Space evenly on the prepared baking tray and bake for 10-12 minutes. Gently flatten the cookies with a metal spatula when they come out of the oven to create an even surface for icing, then leave to cool completely on the tray.
To prepare the glaze, sift the icing sugar into a large mixing bowl and add the milk and almond extract. Mix to form a thick spreadable paste that smooths out with an even surface if left for a few moments. Add a tiny bit more milk if your icing seems too thick but be careful not to overdo it – if your icing is too runny, it will run off the edges of your cookies.
Spread the almond glaze on top of the cooled cookies and decorate with toasted flaked almonds.
Tip: Almond extract is very strong – a little goes a long way.
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
60g unsalted butter, melted
1 large egg
1/4 tsp almond extract
2 tbsp ground almonds
Almond glaze:
3/4 cup icing sugar
1 tbsp milk, plus a little more if needed
1/8 tsp almond extract
1/4 lightly toasted flaked almonds, to decorate
Whisk together the melted butter and sugar (sachet 1), then whisk in the egg and almond extract until well combined. Add the cookie mix (sachet 2) and ground almonds and stir to form a smooth, soft dough. Cover and chill in the fridge for 1 hour to allow the flavours to develop.
Preheat the oven to 160°C fan-assisted convection and line a large baking tray with baking paper.
Roll the chilled cookie dough into 12 even balls and flatten to about 1cm thick. Space evenly on the prepared baking tray and bake for 10-12 minutes. Gently flatten the cookies with a metal spatula when they come out of the oven to create an even surface for icing, then leave to cool completely on the tray.
To prepare the glaze, sift the icing sugar into a large mixing bowl and add the milk and almond extract. Mix to form a thick spreadable paste that smooths out with an even surface if left for a few moments. Add a tiny bit more milk if your icing seems too thick but be careful not to overdo it – if your icing is too runny, it will run off the edges of your cookies.
Spread the almond glaze on top of the cooled cookies and decorate with toasted flaked almonds.
Tip: Almond extract is very strong – a little goes a long way.
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