Mexican Almond Cookies
Mexican Almond Cookies
Galletas de AlmendraIt's a tradition to enjoy small crisp cookies with afternoon coffee or tea. I've been refreshed many times with coffee and cookies like these at the Salon de Te in Mexico City. Lime zest adds a wonderful flavor to these buttery cookies.The dough for these cookies needs to be cold and firm to roll into balls that are not sticky, and for the cookies to bake properly and hold their shape.
Equipment
Ingrediënten
Makes about 30 cookies
- ½ cup slivered blanched almonds
- ¾ cup sugar
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, at room temperature
- 1 large egg
- ½ teaspoon grated lime zest
- 1 teaspoon pure vanilla extract
- 1¼ cups all-purpose flour
Instructies
- In a food processor, blend the almonds with 2 tablespoons of the sugar and the salt until finely ground, about 15 seconds.
- Transfer to a bowl.
- Put the butter and the remaining sugar in the processor.
- Process 15 seconds, or until creamy.
- Add the egg and process 15 seconds.
- Add the ground almonds, lime zest, and vanilla.
- Process 10 seconds.
- Add the flour and pulse to blend well, 5 to 6 times.
- Transfer the dough to a bowl, cover, and refrigerate about 4 hours, or until firm and cold.
- Preheat the oven to 375°.
- Grease a large cookie sheet or line with parchment paper.
- Remove the dough from the refrigerator, and roll into walnut-size balls.
- Place about 1 inch apart on the cookie sheet Bake until the cookies are browned around the edges and the tops are rounded and still white, about 12 minutes.
- Transfer the cookies to a rack.
Notes / Tips / Wine Advice:
When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for about 3 weeks.
