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
Combine flour, butter, granulated sugar, ground almonds and the egg white.
Roll the dough on a floured surface and cut out snowflakes with a cookie cutter.
Place cookies on a baking tray lined with baking paper. Bake for about 10 minutes in 175 C (350 F) oven.
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.