It is tradition in my family to bake Vanilla Crescent Cookies (I didn’t publish the recipe yet) for every Christmas and Easter celebration. For that purpose we use an ancient recipe that is kept in our family for several generations.
I replaced walnuts in that recipe with slivered almonds to create Melting Snowflakes Cookies. The main reason for that was because I wanted cookies to be completely white. What I didn’t expect to get was the taste which slightly resembles Marzipan Shortbread Cookies. When you think about it, it is not that strange since marzipan is made with almonds. If you want stronger almond taste, you can add some almond flavor extract.
Warm cookies are coated with vanilla powdered sugar which emphasises even more their delicate texture. Melting Snowflakes Cookies are even better day or two after they’re baked when they simply melt in our mouth.
- 2 2/3 cup all-purpose flour 350 g
- 16 Tbsp unsalted butter 200 g
- 7 Tbsp granulated sugar 80 g
- 3/4 cup ground slivered almonds 100 g
- 1 egg white
- 3/4 cup powdered sugar* for dusting 100 g
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Combine flour, butter, granulated sugar, ground almonds and the egg white.
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Roll the dough on a floured surface and cut out snowflakes with a cookie cutter.
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Place cookies on a baking tray lined with baking paper. Bake for about 10 minutes in 175 C (350 F) oven.
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Let cookies cool for 2-3 minutes then coat them with sugar mixture (powdered sugar will adhere better if cookies are still warm). Store cookies in an airtight container.
*I recommend using powdered sugar with vanilla flavor.
I have a question not cconcerning these lovely biscuits.
It’s more of a favour.
If I have a recipe for a big flat cake, can it be made in a 26
Cm tin and if so what heat centigrade and for how long.
I know this is a cheek and if you don’t reply I will fully understand.
Regards,
Judy.
Hi Judy,
It is really hard to answer without actually seeing the recipe (I’m not a professional baker). I usually bake at 175 C (350 F) for 10-15 minutes (if it is sponge cake; heavier cake batters take longer time). Then I use a wooden skewer and insert it in the middle of the cake. If skewer comes out clean – the cake is done. If it is still wet – you need to bake the cake some more. I hope it helps.
Thanks you very much.
Regards,
Judy.
Do we bake these for 10 minutes, or is it 2-3 minutes? It says bake for 10 minutes first but it doesn’t sound right.
Bake for 10 minutes, cool for 2-3 minutes then coat with sugar mixture.