Nut and Spice Cookie Recipes - Almond-Topped Waves

 

Ingredients 

• 1 1/3 cups/200 g all­purpose/plain flour

• 1/8 tsp salt

• 2/3 cup/150 g butter, softened

• 1/3 cup/70 g granulated sugar

• 1 large egg white

• grated zest of 1 lemon

• 1/2 tsp vanilla extract/essence

• 24-26 whole almonds

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter two cookie sheets. Sift the flour and salt into a medium bowl.

2. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the egg white, lemon zest, and vanilla, beating until just blended.

3. Mix in the dry ingredients. Fit a pastry bag with a 1/2-inch (1-cm) star tip. Fill the pastry bag and twist the opening tightly closed.

4. Squeeze out 1 1/2-inch (4-cm) wide heaps, dragging the cookies forward to finish in a thin point, spacing 2 inches (5 cm) apart on the prepared cookie sheets.

5. Press an almond onto the thin point of the cookie. Bake for 15-20 minutes, or until just golden. Cool on the sheets until the cookies firm slightly. Transfer to racks to finish cooling.