Spiced Almond Butter Cookies
Buttery, lightly spiced cookies with semolina and almond flour
Prep
10 mins
Cook
15 mins
Makes
About 12 cookies
Difficulty
Easy
Ingredients
- 225 g plain flour
- 25 g semolina
- 25 g almond flour
- 200 g butter, softened (salted or unsalted is fine)
- 200 g caster sugar
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 pinches cooking salt
Method
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Cream butter and sugar in a stand mixer with the paddle on medium speed for 2 minutes, scraping down halfway.
- Add remaining ingredients and mix on low until just combined, about 20 seconds. If flour remains, finish gently by hand.
- Roll dough into small balls, about golf ball size. You should get about 12.
- Place on tray and gently press each one down with your finger or a fork.
- Bake for 15 minutes. Rest on the tray for 15 minutes.
- Transfer to a wire rack and cool completely, about 45 minutes.
Tips
- Stop mixing as soon as the flour disappears for tender cookies
- If the dough feels too soft, chill it for 10 minutes before rolling
- Let them cool fully before moving too much, they firm up as they cool
Storage
- Store airtight at room temperature for up to 5 days
- For longer storage, freeze in an airtight container for up to 2 months
- If frozen, thaw at room temperature and they will soften slightly
Macros (approx)
Calories
TBC
Protein
TBC
Carbs
TBC
Fat
TBC
Values are estimates and will vary by brand. Macros can be added once final serving size is confirmed.
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