Cut out Butter Almond Cookies Ronit Penso

Cut out Almond Butter Cookies

Cut out Butter Almond Cookies Ronit PensoThe following recipe, for crispy and tasty cookies, is a one of my all times go-to recipes, since I came up with it after combining a few recipes into this one.
The mix of butter, almond meal and powdered sugar results cookies with wonderful texture and flavor.
The rolled dough can be cut into any shape you preferת and although I usually prefer the simple version here, other flavorings can be added as well.
This is such a versatile recipe, I’m sure you too will use if often. Try it and enjoy.

Notes:
* Powdered sugar is made of very finely ground sugar mixed with a bit of cornstarch. It gives the cookies their delicate, crispy texture. Don’t be tempted to replace it with regular sugar.
* The cookies can be kept in an airtight container for up to a week.

Makes: 80-100 depending on shape
Prep time: 20 minutes
Chilling time: 2 hours or overnight

Ingredients:
1 stick (115 grams) butter, very soft
1 L egg, at room temperature
1½ cups powdered sugar
1½ cups flour, sifted
½ cup fine almond meal
½ tsp baking powder
¼ tsp salt
1-2 drops of almond extract or vanilla
1-2 Tbs milk, if needed
Demerara sugar (optional)

1. In a large bowl, cream together the butter, egg and powdered sugar. Add the flour, almond meal, baking powder, salt and almond or vanilla extract and mix briefly, just until a dough is formed. If needed, add 1-2 Tbs milk to combine.
Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso  Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso
2. Wrap in wax paper and place in the fridge for 2 hours, preferably overnight.
3. Take the dough out of the fridge and let it stand at room temperature for 10-15 minutes. Meanwhile, preheat the oven to 3605F (180C) and line cookie sheet pans with baking paper.
Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso
4. Cut the dough into 2-3 portions. Place a portion of dough between two large sheets of wax paper and roll to thickness of about ¼” (0.6cm). Remove the top layer of wax and cut into the shapes you want with a cookie cutter. Place on the baking paper and sprinkle with Demerara sugar, if using.
Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso
5. Bake for 10 minutes, until the cookies are golden on the edges, or 12 minutes for a bit darker color, as in the flower shaped ones. Let cool in the pan. The cookies will harden after cooling.
Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso

Candied Quince and Meyer Lemon Upside-down Cake Ronit Penso

Candied Quince and Meyer Lemon Upside-down Cake

Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoIf you’ve been following this blog for a while, you’ve probably noticed my fondness for upside-down cakes. I like the combination of caramelized fruity layer and cake so much, that I constantly come up with new ways to prepare it.
This time I was lucky to have found beautiful fresh quince and Meyer lemons, so I’ve decided to use both in one cake. Continue reading

Caramel and Apple Upside-down Cake Ronit Penso

Caramel and Apple Upside-down Cake

Caramel and Apple Upside-down Cake Ronit PensoThe Jewish New Year is celebrated today, and this brings back memories of traditional foods even to an agnostic such as me. One of these culinary traditions is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Many other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year. Continue reading