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Before you jump to Almond Sugee Cookies recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.
Healthy eating helps bring about a feeling of health and wellbeing. If we eat more healthy meals and a lesser amount of of the detrimental ones we usually feel much better. Eating more vegetables helps you feel a lot better than eating a slice of pizza. This can be a problem, nevertheless, with regards to eating between snacks. Finding goodies that really help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. Why not try some of the following wholesome snacks the next time you need some extra energy?
If you’re looking for a quick snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be excellent for quick snacks to eat on the go. Whole grains are generally better than processed grains present in white bread.
You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to almond sugee cookies recipe. To cook almond sugee cookies you only need 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Almond Sugee Cookies:
- Prepare 100 g of Unbleached All Purpose Flour,.
- Use 25 g of Semolina Flour,.
- Provide 50 g of Powdered Demerara Sugar,.
- You need 1/2 TSP of Baking Soda,.
- Get 1/2 TSP of Baking Powder,.
- Prepare 50 g of Ground Almond,.
- Take 25 g of Almonds Coarsely Chopped,.
- Provide 75 g of Canola / Peanut / Vegetable Oil,.
- Get 1 TBSP of Amaretto Italian Liqueur,.
Steps to make Almond Sugee Cookies:
- In a large bowl, add flour, semolina, demerara sugar, baking soda and powder. *To make powdered demerara sugar, simply blitz the sugar until powder forms in a spice grinder.* Mix to combine well..
- Add in the ground and chopped almonds. *What I did was roast the almonds in a skillet over medium heat until lightly toasted. I grind the measured almonds in a spice grinder until powdery and coarsely chopped the rest.* Add in oil and Italian liqueur..
- Fold to combine well. It should resemble wet sand consistency. Using your hand, knead the mixture into a dough, picking up all the nooks and crannies in the bowl..
- Cover with a damp kitchen towel and set aside to rest for 15 mins. Preheat oven to 175 degree celsius or 350 fahrenheit. Transfer the dough onto a working surface. Roll to a thickness of about 1/4 inch..
- I am using a simple round cookie cutter. You can use whichever shape you desire. Use the cookie cutter to cut out the dough. Transfer onto a baking sheet lined with parchment paper. Form the scraps into a dough, reroll and cut into cookies..
- Repeat the process until all the dough is used up. Wack into the oven and bake for 10 to 12 mins. The exterior cookies should be dried, but the interior is still soft. Serve the cookies warm to have that melt in your mouth sensation..
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