ALMOND & MASCARPONE COOKIES
If you love soft and chewy cookies (biscuits to you Kiwis out there) then you will love these. This recipe doesn’t over sweeten the cookies as some recipes tend to do, and the texture & taste is similar to a shortbread/sweet shortcake biscuit here.
One thing to note whan making these though, is that they do NOT brown like chocolate chip or sugar cookies. They are meant only to go slightly golden around the edges, so here is how you make them.
INGREDIENTS:
125 Gms (4 ½ Oz) Mascarpone Cheese or Softened Cream Cheese
1 Cup Butter, softened
1 Cup Sugar
1 Egg Yolk
1 Tbsp Milk
½ Tsp Almond Extract (Almond Essence or Flavouring)
2½ Cups High Grade Flour
1 Cup Sliced Almonds, toasted
DIRECTIONS:
In a large bowl, beat the cheese, butter and sugar together until fluffy.
Blend in egg yolk, milk and almond extract.
Gradually mix in the flour until well combined.
Gently fold in the almonds.
The dough is very thick and sticky, but needs to be divided in half. To do this, tear off two sheets of baking paper approximately an arms length long (1½ to 2 feet more or less) then place half the dough onto each sheet.
Working through the paper, shape each half into a log roll about a foot long (30 cm more or less).
Whilst still rolled in the paper, refrigerate until quite firm. This recipe makes approximately 4 dozen cookies, so you may even opt to seal one half in a freezer bag to store frozen until you are ready for another batch of fresh cookies.
When ready, Preheat the oven to 160 C (325 F) and cut roll/s into ½ cm (approx ¼ inch) thick slices and place the slices onto an ungreased cookie sheet.
Cook for 10-15 minutes or until the edges are golden – do not cook until brown.
One thing to note whan making these though, is that they do NOT brown like chocolate chip or sugar cookies. They are meant only to go slightly golden around the edges, so here is how you make them.
INGREDIENTS:
125 Gms (4 ½ Oz) Mascarpone Cheese or Softened Cream Cheese
1 Cup Butter, softened
1 Cup Sugar
1 Egg Yolk
1 Tbsp Milk
½ Tsp Almond Extract (Almond Essence or Flavouring)
2½ Cups High Grade Flour
1 Cup Sliced Almonds, toasted
DIRECTIONS:
In a large bowl, beat the cheese, butter and sugar together until fluffy.
Blend in egg yolk, milk and almond extract.
Gradually mix in the flour until well combined.
Gently fold in the almonds.
The dough is very thick and sticky, but needs to be divided in half. To do this, tear off two sheets of baking paper approximately an arms length long (1½ to 2 feet more or less) then place half the dough onto each sheet.
Working through the paper, shape each half into a log roll about a foot long (30 cm more or less).
Whilst still rolled in the paper, refrigerate until quite firm. This recipe makes approximately 4 dozen cookies, so you may even opt to seal one half in a freezer bag to store frozen until you are ready for another batch of fresh cookies.
When ready, Preheat the oven to 160 C (325 F) and cut roll/s into ½ cm (approx ¼ inch) thick slices and place the slices onto an ungreased cookie sheet.
Cook for 10-15 minutes or until the edges are golden – do not cook until brown.
Let them sit for a minute to cool on the baking sheet, then shift them to cool on a wire rack and enjoy!
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1 Thoughts & Remarks:
Love these cookies. I have one batch in the oven right now:) I bake them in the cupcake pan so they come out round, tall and thick. Thanks for sharing!
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