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These chewy almond cookies are perfect with tea or coffee in the afternoon. While they taste great without the glaze, glazing helps bring out the details of the shape and makes them truly look like shells made out of sand!
1 cup (8 ounces) brown sugar
1/2 cup (1 stick, 4 ounces) unsalted butter
1/2 teaspoon almond extract
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
2/3 cup (2 1/4 ounces) almond flour, toasted or plain
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 ounces) confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 to 3 tablespoons water
Preheat the oven to 350°F. Lightly grease your shell pan.
In a medium-sized bowl, cream together the brown sugar and butter. Beat in the almond extract, salt, baking soda, and egg. Mix in the almond flour and all-purpose flour.
Using a tablespoon-sized scoop or spoon, scoop the dough into each shell. Flatten slightly, using a greased hand.
Bake for 10 to 12 minutes, until golden brown. If you used toasted almond flour, the cookies with look fairly dark. Let cool in the pan for 10-15 minutes, until firm enough to handle, then turn out onto a wire rack to cool completely.
Stir all of the glaze ingredients together until smooth, adjusting the water as needed. The consistency should be that of heavy cream. Brush glaze onto each shell, coating thoroughly. Allow to dry completely. Yield: 14 cookies.