Syrupy Almond Cookies
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Servings: 16 cookies
Ingredients
Syrup
- 2 cups sugar
- 1½ cups water
- 1 teaspoon fresh lemon juice
Dough
- 1¾ cup plain flour (plus 2 tablespoons)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 113 g butter (unsalted)
- ½ cup sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons yogurt
- 1 teaspoon vanilla extract
- 16 whole almonds
Instructions
- Make the syrup by combining sugar, water, and lemon juice in a saucepan. Place over medium heat and bring to boil, stirring occasionally. Reduce heat and simmer for 5 minutes. Allow to cool and then refrigerate until very cold.
- Preheat the oven to 180°C/350°F. Line two baking trays with baking paper.
- Sift the flour, baking powder, and salt.
- In a bowl beat butter until smooth and creamy. I used a stand mixer but beating with a wooden spoon is fine. Beat in the sugar until fluffy. Beat in the egg and egg yolk followed by the yogurt and vanilla. If the mixture looks curdled that's not a problem. Gradually stir in the dry ingredients.
- Divide the dough into 16 equal portions.
- Roll into balls and arrange on baking trays. Flatten slightly and press an almond into the centre. Bake for 30 minutes until golden brown.
- As soon as they come out of the oven transfer the cookies baking dish with high sides to catch the syrup. Immediately pour the cold syrup onto the hot cookies. After 5 minutes turn the cookies over and then again a few more times. I never got all the syrup to absorb into the cookies but maybe the cookies were a little overbaked.
- Store the cookies in a sealed container in the refrigerator and they will continue to absorb the syrup and develop flavour. Enjoy with a strong espresso!
Nutrition
Calories: 237kcal | Carbohydrates: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 131mg | Potassium: 42mg | Fiber: 1g | Sugar: 31g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg