Cookie Recipes - Almond-Topped Waves Recipe

  
 

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

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.