For Christmas I got another Great British Bake Off calendar which I was really pleased about because I really enjoy baking from it. The recipe for January is for Chewy Apricot Cookies (but I think that might be a typo because the only apricot ingredient is optional and a lot of the ingredients are almond-based) and I changed the recipe slightly because I was being a little bit lazy and couldn’t be bothered to make the butter cream icing. These little biscuits are absolutely delicious and too easy to eat!
Chewy Almond Cookies
- 125g self-raising flour
- 50g ground almonds
- 100g caster sugar
- 100g unsalted butter, chilled and diced
- 1 egg
- 3-4 drops almond extract
- icing sugar, for dusting
Baking sheets, lined with baking paper
Heat your oven to 160C. To make the dough put the flour, ground almonds and sugar into the food processor bowl and pulse 3 or 4 times to combine the ingredients. Add the pieces of butter and process until the mixture looks sandy. Beat the egg with the almond extract in a small bowl using a fork, then add to the processor through the feed tube while the machine is running. Stop the machine as soon as the dough comes together.
Tip the dough on to the worktop. Lightly dust your hands with flour, then roll the mixture into 16 balls. Arrange the balls on the prepared baking sheets, spaced well apart to allow for spreading. Press very gently. Place in the oven and bake for 14-17 minutes until golden and just firm when gently pressed.
Remove from the oven and leave the cookies to cool on the baking sheets before placing onto a cooling rack. At this point you could sandwich the biscuits together with jam or butter cream icing or both. Dust with icing sugar.