Almond Cookie Recipe
Indulge yourself with these delicious almond-filled cookies. They have a soft, nutty centre and are coated with a crunchy layer of sliced almonds. Delicately sweetened with our dark, robust maple syrup, these cookies offer a perfect balance of flavours and textures.
Ingredients
Almond Filling
- 65g ground almonds
- 65g plain flour
- 35g caster sugar
-
30g Pure Maple Syrup, Dark Robust
- 65g unsalted butter, softened
- 1 egg, beaten
- 1/4 tsp almond extract
Cookie Dough
- 250g plain flour
- 1/2 tsp baking soda
- 150g unsalted butter, melted
- 85g brown sugar
-
85g Pure Maple Syrup, Dark Robust
- 1/4 tsp almond extract
- 1 egg
- 60g almond flakes
- Icing sugar, to dust
Instructions
- Start by preparing the almond filling. Beat together the butter and sugar until creamy, then mix in the maple syrup. Gradually add the beaten egg, then add the dry ingredients and mix until combined. Stir in the almond extract. Refrigerate the filling for at least 1 hour to firm up.
- For the cookie dough, beat together the melted butter, maple syrup, and sugar until well combined. Add the egg and almond extract and beat until smooth. Sift in the dry ingredients and mix until fully combined. Refrigerate the dough for 1 hour to firm up.
- Preheat the oven to 180°C (Fan 160°C, Gas Mark 5) and line a baking tray.
- Remove the almond filling from the fridge. Take a heaped teaspoon of filling and roll it between your palms into a ball about the size of a large grape. Note: This recipe makes extra almond filling, which can be stored in a zip lock bag in the freezer for later use.
- Scoop out a tablespoon of cookie dough (about the size of a walnut) and flatten it. Place a ball of almond filling in the centre, then wrap the dough around it and roll into a smooth ball about the size of an egg. Roll the ball in the almond flakes to coat evenly. Place on the baking tray, leaving space for spreading. Repeat until all the dough and filling are used. This should make about 9 large cookies.
- Bake on the middle shelf for 15 to 20 minutes, until the edges are just turning golden.
- Leave the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar before serving.