Pain D'amandes - Brussels Almond Bread Cookies
photo by Mia in Germany
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
30 cookies
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
directions
- 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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Reviews
-
This is an unusual cookie for North Americans but I love the difference. My changes were to use Splenda for the sugar and 1.5 tsps of brandy extract. These are less sweet than what we have come to expect in a cookie, almost savory in fact but I find that to be part of their charm. They come out very tender and almost flaky and were delicious with my cinnamon tea.
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This actually is better than the usual shortbread I know, although I do love that :) These cookies have a most fragrant odor - buttery, with a hint of marzipane from the almonds - wonderful! Just smelling them is delectable. The dough already made my mouth water with the slight brandy smell. I am afraid that my photo will not do the lovely taste justice - but I have to share this! I used gluten free flour and rice milk which worked perfectly. Thanks for posting this! Made for ZWT6 Germany / Benelux.
RECIPE SUBMITTED BY
momaphet
United States