This year is the first time that I made Almond Breton Biscuits. I saw the recipe in Better Homes and Gardens Christmas Cookies, and I knew that I had to try them because of the sugar on the outside. You know, I do have a thing for sugars and sprinkles.
These yummy and subtle cookies did not disappoint. Although Eric said he preferred the shortbread cookies, I really liked these ones. I liked the crispness of the finished cookies, as well as the crunch from the sugar.
Oh — and it was super fun cutting the cookies before baking as well. What can I say? I’m a girl of simple pleasures sometimes.
Ingredients:
1 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
2 egg yolks
1 1/2 cups flour
1/2 cup finely ground almonds
Course plain or colored sugar (I used sanding sugar and it came out just fine though)
1 egg white, lightly beaten
Directions:
1. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and powdered sugars and salt. Beat until combined. Then beat in egg yolks until combined. Beat in as much of the flour as you can with the mixer, and then use a wooden spoon to stir in the remaining flour and the almonds.
2. Divide dought in half. Shape each half of the dough into an eight inch roll. Wrap in plastic wrap (or waxed paper) and refrigerate for three hours or until firm enough to slice.
3. Preheat your oven to 350 degrees, and line a cookie sheet with parchment paper.
4. Put your decorating sugar in a wide, shallow dish. Brush egg whites onto the rolls, and then roll them in the sugar to coat them. Cut rolls into 1/4-inch thick slices. Place the cookies two inches apart on the parchment paper cookie sheet.
5. Bake in the preheated oven for approximately 12 minutes or until the edges start to brown. Transfer the cookies to a wire rack and allow to cool.
Makes approximately 50 cookies
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