These shortbread cookies I baked in the shape of ‘2’ for my son’s second birthday. You can bake them of course in a different shape. There are easy and quick to prepare and not so common like just butter cookies. Almond flour gives them a new quality taste marzipan like. This is perfect treat for children – not too fat, not too sweet, funny and small enough to match little hands. In our house they disappeared without trace. Enjoy!
the amount depends on cookie cutter size
- ½ cup butter, softened
- ½ cup icing sugar
- 1 egg
- 1 teaspoon almond extract
- pinch of salt
- 1 ¼ cups cake&pastry flour
- 100 g almond flour
- ¼ cup icing sugar
- 1 tablespoon warm water
- your favourite sprinkles
In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and almond extract, mix together. Add salt and almond flour. Gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.
Line the baking tray with paper parchment. Preheat oven to 350°F (180°C).
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick square. Cut off desired shapes. Place cookies on the baking tray and store in the fridge until the oven is not ready. Bake for 10-12 minutes until golden brown in colour. Cool completely.
Make icing: mix the icing sugar with water until smooth. Cover each cookie with icing and sprinkle with sprinkles.
Tags: Almonds, marzipan.