ROASTED ALMOND & COGANC BISCUITS
Makes: about 40
Ingredients
250g softened butter
100g caster sugar
1 egg yolk, lightly beaten
25ml cognac
1 tsp (5ml) NOMU Vanilla Extract
500g cake flour
75g flaked almonds, lightly toasted and finely crushed
40 whole blanched almonds
NOMU Sweet Rub, for sprinkling
Directions
Preheat the oven to 160°C.
Cream the butter and the sugar with an electric mixer until pale and fluffy. Stir in the egg yolk, cognac and Vanilla Extract. Sift in the flour and add the crushed almonds and combine to form a soft dough. Knead lightly on a floured surface until the dough is smooth.
Roll into a long log and cut into even pieces. Shape into rounds and flatten slightly or alternatively flatten with a fork. Top each biscuit with a blanched almond and sprinkle with a little NOMU Sweet Rub.
Place the biscuits on a baking tray or slide and bake in the oven for 10 – 12 minutes or until lightly golden in colour.
Tip: These make lovely Christmas gifts and can be made up to a month in advance if kept in an airtight container.
This dough is also perfect for making Christmas tree decorations. Roll out onto a floured surface and cut out the shapes that you’d like. Transfer to a baking tray, make little holes on top of each cookie for hanging and bake.
Ingredients
250g softened butter
100g caster sugar
1 egg yolk, lightly beaten
25ml cognac
1 tsp (5ml) NOMU Vanilla Extract
500g cake flour
75g flaked almonds, lightly toasted and finely crushed
40 whole blanched almonds
NOMU Sweet Rub, for sprinkling
Directions
Preheat the oven to 160°C.
Cream the butter and the sugar with an electric mixer until pale and fluffy. Stir in the egg yolk, cognac and Vanilla Extract. Sift in the flour and add the crushed almonds and combine to form a soft dough. Knead lightly on a floured surface until the dough is smooth.
Roll into a long log and cut into even pieces. Shape into rounds and flatten slightly or alternatively flatten with a fork. Top each biscuit with a blanched almond and sprinkle with a little NOMU Sweet Rub.
Place the biscuits on a baking tray or slide and bake in the oven for 10 – 12 minutes or until lightly golden in colour.
Tip: These make lovely Christmas gifts and can be made up to a month in advance if kept in an airtight container.
This dough is also perfect for making Christmas tree decorations. Roll out onto a floured surface and cut out the shapes that you’d like. Transfer to a baking tray, make little holes on top of each cookie for hanging and bake.
Ingredients
250g softened butter
100g caster sugar
1 egg yolk, lightly beaten
25ml cognac
1 tsp (5ml) NOMU Vanilla Extract
500g cake flour
75g flaked almonds, lightly toasted and finely crushed
40 whole blanched almonds
NOMU Sweet Rub, for sprinkling
Directions
Preheat the oven to 160°C.
Cream the butter and the sugar with an electric mixer until pale and fluffy. Stir in the egg yolk, cognac and Vanilla Extract. Sift in the flour and add the crushed almonds and combine to form a soft dough. Knead lightly on a floured surface until the dough is smooth.
Roll into a long log and cut into even pieces. Shape into rounds and flatten slightly or alternatively flatten with a fork. Top each biscuit with a blanched almond and sprinkle with a little NOMU Sweet Rub.
Place the biscuits on a baking tray or slide and bake in the oven for 10 – 12 minutes or until lightly golden in colour.
Tip: These make lovely Christmas gifts and can be made up to a month in advance if kept in an airtight container.
This dough is also perfect for making Christmas tree decorations. Roll out onto a floured surface and cut out the shapes that you’d like. Transfer to a baking tray, make little holes on top of each cookie for hanging and bake.
Ingredients
250g softened butter
100g caster sugar
1 egg yolk, lightly beaten
25ml cognac
1 tsp (5ml) NOMU Vanilla Extract
500g cake flour
75g flaked almonds, lightly toasted and finely crushed
40 whole blanched almonds
NOMU Sweet Rub, for sprinkling
Directions
Preheat the oven to 160°C.
Cream the butter and the sugar with an electric mixer until pale and fluffy. Stir in the egg yolk, cognac and Vanilla Extract. Sift in the flour and add the crushed almonds and combine to form a soft dough. Knead lightly on a floured surface until the dough is smooth.
Roll into a long log and cut into even pieces. Shape into rounds and flatten slightly or alternatively flatten with a fork. Top each biscuit with a blanched almond and sprinkle with a little NOMU Sweet Rub.
Place the biscuits on a baking tray or slide and bake in the oven for 10 – 12 minutes or until lightly golden in colour.
Tip: These make lovely Christmas gifts and can be made up to a month in advance if kept in an airtight container.
This dough is also perfect for making Christmas tree decorations. Roll out onto a floured surface and cut out the shapes that you’d like. Transfer to a baking tray, make little holes on top of each cookie for hanging and bake.
