It's that time of the year again. Time to pull out all your favorite cookie recipes and start to bake. Fill your cookie jar and enjoy a handful of sweetness with your afternoon tea or chai latte.
One of my favorite recipes (besides my beloved sugar cookies) are these Swiss almond cookies. A recipe handed down by my wonderful mother-in-law. As you may realize by now, I like buttery, sugary cookies without a lot of knickknack. Just pure cookie flavor. Sinfully good and worth a little slip on a heathy holiday diet.
300g (a little less than 2 cups) all-purpose flour
1 pinch of salt
200g (7 oz.) butter, cold
150g (1/3 cup) sugar (I used natural cane sugar)
1 teaspoon vanilla extract (or vanilla sugar)
150g (2/3 cup) blanched whole almonds
1. Mix flour and salt in a large bowl. Add butter in small pieces. Combine with your hands until you have an even, crumbly texture. Add sugar, vanilla and egg. Work the dough with your hands until it just holds together. Add almonds.
2. Form three rectangular blocks (about 5x3cm, 2x1 inches) and wrap in foil. Refrigerate for at least 4 hours.
3. Preheat oven to 180C (350F).
4. Cut the blocks into slices and place cookies on a baking sheet (buttered or lined with parchment paper). Bake for 7 minutes.