Almond Butter Cookies
|Plain flour||175 Gram|
|Baking powder||1⁄2 Teaspoon|
|Butter||125 Gram, softened|
|Vanilla essence||1⁄2 Teaspoon|
To make the praline, put the sugar and almonds in a small, heavy-based saucepan over medium-high heat and stir occasionally until the sugar dissolves and turns a pale amber colour.
Pour out the caramel mixture on to a greased and lined baking sheet to make a layer 5 mm (1/4 inch) thick; spread it out with an oiled palette knife.
Set aside until cold.
Break the praline into pieces and put them into a polythene bag.
Crush the pieces coarsely with a rolling pin.
Sift the flour and baking powder into a bowl, then set aside.
Put the butter and sugar in a large bowl and cream until light and fluffy.
Add the vanilla essence and mix well.
Add the flour mixture alternately with the water, mixing until smooth after each addition.
Stir the crushed praline into the mixture.
Drop rounded teaspoonfuls, 5 cm (2 inches) apart, on to well-greased baking sheets.
Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 14-16 minutes or until the edges are lightly browned.
Leave the cookies on the baking sheets for 2 minutes, then carefully transfer to wire racks to cool completely.