Cakes & Bread
Crispy Almond Cookies, Savory-Sweet and Fragrant Baked Treats
Prep
25 min
Cook
25 min
Servings
40
Level
Easy
These almond cookies have a light, crispy texture topped with savory almond slices in every bite. The rich aroma of butter combined with the sweetness of powdered sugar makes these cookies a favorite on the guest table during Lebaran or other special occasions. Perfect for those who enjoy cookies with a nutty twist, different from kastengel (cheese sticks) or nastar (pineapple tarts).
🧂 Ingredients
🍽️ Servings: 40
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Unsalted butter
- 80 grams Powdered sugar
- 2 Egg yolks
- 250 grams Low-protein all-purpose flour
- 20 grams Full cream milk powder
- 100 grams Almond slices (sliced almonds)
- 1/4 tsp Vanilla powder
- 1/4 tsp Fine salt
- 1 Egg yolk, for brushing
- 50 grams Coarsely chopped almonds, for topping
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👩🍳 Instructions
- 1 Preheat the oven to 150°C (300°F) for at least 10 minutes before use. Prepare a flat baking sheet and line it with parchment paper.
- 2 Beat the unsalted butter and powdered sugar with a mixer on medium speed for 2-3 minutes until pale and smooth; be careful not to overbeat.
- 3 Add the egg yolks one at a time while continuing to beat until well combined. Add the vanilla powder and salt, then mix briefly.
- 4 Sift the flour and milk powder together, then gradually add to the butter mixture. Fold gently with a spatula until the dough is smooth and no longer sticky.
- 5 Add the almond slices to the dough, gently folding until evenly distributed without breaking the almonds.
- 6 Take a small portion of dough and shape it into a flat round, or use a cookie cutter as desired. Place on the baking sheet, spacing the cookies about 2 cm (0.8 inch) apart.
- 7 Brush the surface of each cookie with egg yolk using a pastry brush, then sprinkle with coarsely chopped almonds on top.
- 8 Bake in the oven for 20-25 minutes, or until the edges turn golden brown. Adjust the baking time according to your oven.
- 9 Remove from the oven and let the cookies cool completely on the baking sheet for 10 minutes before transferring them to a cooling rack.
- 10 Once completely cool, store the almond cookies in an airtight container to keep them crisp.
💡 Tips
• Make sure the butter is at room temperature before beating so the dough texture is softer and easier to shape.
• Don't beat the butter and sugar for too long, as this can cause the cookies to spread too much while baking.
• Use low heat or a stable oven temperature of 150°C (300°F) so the almonds don't burn before the cookies are fully baked.
• Store the cookies in an airtight container with food-grade silica gel to keep them crisp longer, especially during the rainy season.
📊 Nutrition Facts / serving
75
Calories (kcal)
1.5 g
Protein
5 g
Fat
6 g
Carbs
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