This year's selection of cookies were: peanut butter sandwich cookies, brown sugar and brown butter sandwich cookies and these pain d'amande cookies. Of the three the pain d'amande cookies were my favourite so I'm sharing them on my blog today. These cookies are impressively thin, snappy and full of toasty sliced almonds, an ideal accompaniment to a fruity sorbet or a plate of summer berries and cream as befitting a southern hemisphere Christmas.
Pain d'amande cookies
From Sweet Miniatures by Flo Braker
300g raw, large crystal sugar
1/2 tsp ground cinnamon
1/4 tsp baking soda
85g sliced almonds
1. Melt the butter over low heat with the sugar, cinnamon, and water. Stir gently until the butter is just melted, the goal is to prevent the sugar from dissolving too much.
2. Remove from heat and stir in the flour, baking soda, and almonds until well mixed.
3. Line a 23cm loaf pan with clingfilm and press the dough into the pan so the top is smooth. Chill until firm - I found that the flavour of the baked cookie improved after 2-3 days in the fridge.
4. When ready to bake, preheat the oven to 160 degrees Celsius.
5. Using a sharp, serrated knife, slice the dough, as thin as possible, into rectangles. The ideal firmness for the dough is the point where it 'slices like fudge' according to Flo Braker.
6. Space the cookies 3cm apart on baking paper lined baking sheets and bake for 10 min minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp. Baking times depend on the thinness of your cookies.
Cool completely, then store in an airtight container for up to 3 days.