A crisp base with a caramelized almond topping, these are a traditional cookie from Bremen, Germany.
Ingredients
- For the cookie base:
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 egg
1-2/3 cups all-purpose flour
2 teaspoons baking powder
extra granulated sugar
- For the topping:
2/3 cup whipping cream
2 teaspoons granulated sugar
1 cup sliced almonds
Directions
- Make the cookie base:
- In large bowl with an electric mixer, beat butter and the 1 cup sugar until creamy; add vanilla and egg and beat until smooth. In another bowl, stir together flour and baking powder; add to butter mixture, blending thoroughly. Wrap dough in plastic wrap and refrigerate for at least 2 hours or until next day. Preheat oven to 325F. Roll dough into 1-inch balls and place 3 inches apart on greased baking sheets. Grease bottom of a glass, dip in sugar, and flatten each ball to a thickness of about 1/4 inch.
- Make the topping:
- In a 2-quart pan, bring cream and the 2 teaspoons sugar to a boil; continue to boil until reduced by half. Remove from heat and stir in almonds. Spread 1 teaspoon of the almond mixture on top of each cookie.
- Bake
- Bake in a 325° oven for 12 to 15 minutes or until golden brown. Transfer cookies to racks and let cool. Store in an airtight container.