Nut’n Butter Than Almond Cookies

My Grandma was from England and taught me to drink pearl tea and eat British biscuits from the tin. I found the right combination to recreate the biscuits and now I think of her every time I eat one…or two…or three, or, well, you get the picture. They are so yummy. Here you go, get the kettle on and curl up with a nice warm tea and a warm almond biscut.

Nut'n Butter Than Almond Cookies
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Nut'n Butter Than Almond Cookies
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
  • 3/4 cup organic butter
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla
  • 1 cup almond flour
  • 2/3 cup brown rice flour
  • 2/3 cup cornstarch
  • 1/2 tsp himalayan salt
  • 1/2 tsp cardomom
  • 1/4 cup chopped toasted almonds
Servings: cookies
Units:
Instructions
  1. Heat oven to 325 degrees
  2. Cream together butter, maple syrup, vanilla, and egg in a large bowl.
  3. In a small bowl whisk together the dry ingredients. I use a fork to mix it up.
  4. Slowly add the dry ingredients to the wet and beat well for about 3 to 4 minutes. I use a mixer here, but hand mixing will do as well.
  5. Place the dough on a sheet of baking paper. Form the dough into a long tube about 3" round and about 8 inches long. Place the dough in the freezer while you clean up. About 10 minutes.
  6. Line a cookie sheet with a sheet of baking paper. Take the dough out of the freezer and peel the paper off. Slice into cookies about 1/4 thick. Place on baking paper lined cookie sheet. I press a few toasted almonds on the top before putting in the oven!
  7. Cook in oven for 10 - 15 minutes or until the edges turn brown.
  8. Remove from the cookie sheet and cool completlely before eating.
  9. These will keep forever in the freezer. Pop them in the toaster oven to warm them up and they will taste like you just baked them, or just set them out for about 30 minutes. If you keep them out, do not seal them in an air tight container or they will become moist. Leave the lid cracked! I never seem to have them out very long...they are always gobbled up!
Recipe Notes

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Tip:Roast the raw almonds in a toaster oven. Watch them they burn easily. Plus this recipe is the crust for creating Cardamon Custard with Caramelised Mango and Bananas.

 

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2 Comments on “Nut’n Butter Than Almond Cookies

  1. Oh Melinda, sipping a cup of pearl tea is a tradition on this side of the fam too! I drank it with my Grandma Tallman and with my mom. I passed that tradition on to Amie and Emma as well. It is comfort in a cup! Love you!

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