English almond cookies — a new recipe you’ll love, perfect for guests

250 g butter 120 g powdered sugar 1 whole egg + 1 egg yolk 1 teaspoon vanilla 400 g all-purpose flour 50 g cornstarch 100 g whole almonds

Chocolate Chopped almonds

Cream the room-temperature butter until smooth.
Add the powdered sugar and beat until the sugar is incorporated.
Add the egg and vanilla and continue to beat.
Add the sifted flour with the cornstarch and bring the dough together.
Roast the almonds in the oven for 10–12 minutes.
Roll the dough into small balls, press a whole almond inside each ball, then shape them into an oval by hand.
Place the almond cookies in a preheated oven and bake for 12 minutes at 180°C (356°F).
Let the almond cookies cool.
Melt chocolate in a double boiler and dip the cookies, then place them on cupcake paper after shaping them into ovals by hand.
Decorate the cookies with chopped almonds, sprinkles, or as desired.

This delicious almond cookies recipe is from a friend and cook on Shou Tabkhin El-Yom:

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English Almond Cookies

Prep checklist