NoMU - Christmas-IMG_8696
West Coast oysters with soy drizzle and pickled ginger
Nomu13-06-11 -Celeriac remoulade with grilled salmon
Salmon trout on celeriac remoulade
Nomu13-06-11 -Shallot tart tatin
French shallot tarte tatin with a goat's cheese fondant
Nomu13-06-11 -Potato and goats cheese pizza
Rustic potato pizza with garlic, thyme and goat's cheese
Nomu13-06-11 -Vegetable chips
Root vegetable crisps
Nomu13-06-11 -Jerusalem artichoke soup
Jerusalem artichoke soup
Nomu13-06-11 -_MG_8073
Chicken and root vegetable roast
Nomu13-06-11 -Frittata
Spanish tortilla
NoMU-June-morrocan lamb shank
Moroccan lamb shank tagine
NoMU-June-leek risotto
Leek risotto
NoMU-June-crispy fish
Crispy fish on cauliflower puree with caramelised onions
NoMU-June-minestrone
Minestrone
Nomu-RM670511-PotRoastLamb
Pot roast lamb with shallots and organic potatoes
Nomu-RM670511-ChocHazelBiscuits
Ice cream scoop chocolate & hazelnut biscuits
Nomu-RM670511-prep1
Homemade puff pastry
Nomu-RM670511-Applepastries
Apple & almond foldovers
Nomu-RM670511-ChestnutSoup
Roasted chestnut soup
Nomu-RM670511-PullApartBuns
Cheese & thyme pull-apart buns
Nomu-RM670511-ChesnutGnocchi
Gnocchi & roasted chestnuts with burnt sage butter
Pear tarte tatin
Pear tarte tatin
Glazed almond cookies
Thick and chewy cookies topped with a delicious almond glaze…simple and sweet! Almond extract is available from most large retailers and baking speciality stores.

Glazed almond cookies

Makes: 12

Ingredients

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

Directions

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.

Ingredients

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

Directions

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.

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips