Pain D’amandes – Brussels Almond Bread Cookies
At a Glance
- Prep
- 20 minutes
- Cook
- 10 minutes
- Total
- 30 minutes
- Servings
- 30 cookies
Categories
- Cookies
- Dessert
- Belgian
- European
- Baking
Allergens
- Wheat
- Tree nuts
- Milk
Similar to a shortbread cookie, these would be delicious with coffee or tea. Prep time does not include overnight chilling.
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Equipment
Mixing bowl, waxed paper or plastic wrap, foil, baking sheet, parchment paper or grease, wire rack
Ingredients
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 1 cup almonds, ground
- 1/2 light brown sugar, packed
- 1 tablespoon light brown sugar, packed
- 2 1/2 tablespoons brandy
- 1/3 cup milk
- 4 ounces butter, melted
Instructions
Preheat oven to 375.
Stir together dry ingredients, mix well.
Pour in brandy, milk, and butter, mix thoroughly with hands until dough feels like clay.
Shape into a roll; wrap well in waxed paper of plastic wrap, then in foil. Chill overnight.
Slice cookies 1/4" thick and palce on greased baking sheet (or place on parchment),
Bake 10 mins remove from pan immediately. Cool on wire rack.
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