• Cakes By Catriona

Almond Flower Cookies

Almond Flower Cookies (For about 40 cookies - Depends on your cookie cutter size)

For the cookies

320g pastry flour

2g salt

1g of vanilla powder (optional)

150g unsalted butter

100g toasted chopped almonds

50g icing sugar

20ml Almond essence (Robson Brand)

For decoration

200g of Marzipan (Almond paste) or Fondant (sugar paste) in the color/s of your choice

1 cookie cutter in any flower shape and size as per your choice

Some brochette picks

A brush and a small bowl of water

~15g of Corn flour or icing sugar for dusting

Note: Toasting your almonds in a small pan prior to making your cookies really enhances the latter`s taste...


Step 1 : In your mixing bowl, add your flour, icing sugar, salt, toasted chopped almonds and vanilla powder (optional) and mix well together. Once uniformly mixed, add butter.

Step 2: Once the butter is fully combined (uniform color), add your Almond essence then knead well until you obtain a non sticky and firm dough.

Step 3: Using your rolling pin, flatten your dough obtained from step two to a thickness of about 7mm. Then using your favourite flower cookie cutter, cut out some shapes and place them on a non-stick baking tray .. If you intend to make some cookie pops (cookie on a stick), just insert one brochette pick while ensuring that the end reach at least the center of your flower.

Step 4: Cookies are ready to be baked in a pre-heated oven at 175 Degrees Celsius for 18 minutes or until golden brown !

Step 5: Cookies out of oven - Hot hot hot ! Allow to cool on a cooling rack.

Step 6: Time for decoration ! Get your Fondant and/or Marzipan, the same cookie cutter you used in step 3, a brush and a small bowl of water for sticking the Fondant and/or Marzipan on the cookie surface.

Step 7: Using your rolling pin, flatten your Fondant and/or Marzipan to a thickness of about 2mm, just brush with a little amount of water and position it on one cookie. For the center, just roll in your hand/fingers a small ball of Marzipan/ Fondant preferably in a different color and press gently and uniformly so that it forms like a small button that will represent the flower center here. Again brush a small amout of water and stick it in the center of your flower. Repeat with the other cookies.

Tip: Dust your working space with some corn flour or icing sugar to prevent your Marzipan or Fondant to stick ..

Step 8: Cookies are ready !

Step 9: Seal them individually for increased freshness !

Voila !

Please check on the links below (DIY tutorials) to have some ideas on how you can pack your cookies in an easy and creative way ! Enjoy..


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