Ingredients

• 250g butter (room temperature)
• 100g powdered sugar
• 5g salt
• 2 egg yolks
• 240g cake flour
• 2g baking powder
• 100g almond powder

Equipment:

• Cookie cutter (6cm diameter)
• Rolling pin
• Baking tray
• Parchment paper

Steps to Make Almond Butter Cookies

1. Prepare the Ingredients:
   • Before starting, ensure your butter is at room temperature for easy mixing. This will help you achieve a smooth and creamy dough.
2. Cream the Butter and Sugar:
   • In a large mixing bowl, add the room-temperature butter and powdered sugar.
   • Using a hand mixer or stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. The mixture should be pale and creamy.
3. Add the Egg Yolks:
   • Once the butter and sugar are well combined, add the egg yolks one at a time, mixing after each addition until fully incorporated.
   • Continue mixing until the yolks are completely blended into the butter mixture, resulting in a smooth consistency.
4. Mix in the Dry Ingredients:
   • In a separate bowl, sift together the cake flour, baking powder, and almond powder.
   • Gradually add the dry ingredients to the butter mixture, mixing on low speed or stirring by hand until a soft dough forms.
   • Make sure the ingredients are well combined, but avoid overmixing, as this can toughen the dough.
5. Chill the Dough:
   • Once the dough is ready, shape it into a flat disc and wrap it in plastic wrap.
   • Chill the dough in the refrigerator for at least 30 minutes. Chilling the dough makes it easier to roll out and helps the cookies hold their shape while baking.
6. Roll Out the Dough:
   • Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
   • On a lightly floured surface, roll out the chilled dough to a thickness of about 1 cm (½ inch).
   • Use a 6cm cookie cutter to cut out cookies from the dough. Transfer the cookies to the prepared baking tray, leaving a bit of space between each one.
7. Bake the Cookies:
   • Place the baking tray in the preheated oven and bake for 30-35 minutes, or until the cookies are lightly golden around the edges.
   • Check the cookies halfway through and rotate the tray if necessary to ensure even baking.
8. Cool and Serve:
   • Once baked, remove the cookies from the oven and allow them to cool on the baking tray for a few minutes.
   • Transfer the cookies to a wire rack to cool completely before serving.

Nutrition Facts (Per Serving, Approximate)

• Calories: 160 kcal
• Carbohydrates: 14 g
• Protein: 2 g
• Fat: 10 g
• Saturated Fat: 5 g
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 90 mg

Frequently Asked Questions (FAQs)

1. Can I use all-purpose flour instead of cake flour? Yes, you can use all-purpose flour as a substitute, but the texture may be slightly less tender. Cake flour has a finer texture, which gives these cookies their delicate crumb.
2. What is almond powder, and can I substitute it? Almond powder is made from finely ground almonds. If you don’t have almond powder, you can grind blanched almonds yourself, or substitute it with hazelnut or pistachio powder for a different flavor.
3. Can I add other flavors to these cookies? Yes, you can add a touch of vanilla extract or almond extract to enhance the flavor. You can also incorporate lemon zest or orange zest for a citrusy twist.
4. How do I ensure my cookies stay tender and not hard? Avoid overmixing the dough, and don’t overbake the cookies. Also, chilling the dough helps prevent the cookies from spreading too much and becoming dry.
5. Can I freeze the dough or baked cookies? Yes, you can freeze the dough for up to 2 months. Wrap it tightly in plastic wrap before freezing. You can also freeze the baked cookies in an airtight container for up to 3 months.

Tips for Making the Best Almond Butter Cookies

1. Use Room-Temperature Butter: Softened butter is easier to cream with the sugar and helps create a smooth, cohesive dough.
2. Chill the Dough: Chilling the dough is essential for maintaining the shape of the cookies while baking. It also makes the dough easier to roll out and cut.
3. Don’t Overbake: Almond butter cookies should be lightly golden around the edges. Overbaking can make them dry, so keep an eye on them in the last few minutes of baking.
4. Store in an Airtight Container: To maintain their freshness, store the cookies in an airtight container at room temperature for up to a week. They will remain soft and tender.
5. Customize the Cookies: You can drizzle melted chocolate over the baked cookies or dip them halfway in chocolate for a fancier touch. You can also sprinkle powdered sugar on top for a classic look.

Storage Tips

• In the Refrigerator: The cookie dough can be stored in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap to prevent it from drying out.
• In the Freezer: The dough can be frozen for up to 2 months. When ready to bake, thaw the dough in the refrigerator overnight before rolling it out and cutting the cookies.
• Storing Baked Cookies: Store the baked cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, place a piece of parchment paper between layers of cookies to prevent them from sticking together.

Conclusion

These Almond Butter Cookies are a delicious combination of buttery richness and almond nuttiness, perfect for any occasion. Whether you’re enjoying them with a cup of coffee or sharing them with friends and family, these cookies are sure to impress with their melt-in-your-mouth texture and delicate flavor. Simple to make and versatile, you can customize the recipe with added flavors or toppings. With just a few basic ingredients, you can whip up a batch of these classic cookies that are guaranteed to delight!