4 ingredient almond cookies

Crisp and buttery four ingredient almond cookies!

Preheat the oven to 180 C / 350 F . Line a cookie sheet with parchment paper or grease well.
If using whole almonds , grind it or whiz along with the sugar in a mixer/ blender.
Using electric mixer, whisk or wooden spoon , beat the butter until smooth
Add the ground almond - sugar mixture and mix until combined
Add the flour and mix until dough forms.
Make balls of about 1 teaspoonful of dough. Place the dough balls on the prepared sheet leaving 2-3 inches space in between as these spread a lot.
Bake the cookies at 180 C / 350 F for 15 - 16 minutes until the edges are golden brown. If using a convection oven, turn the tray forward to back after 9 - 10 minutes of baking.
Cool on the sheet for 5 minutes and then shift to a wire rack and cool completely
Store in an airtight container !

This recipe makes about 40 small cookies ( 3 cm diameter if you use 1.5 tsps of dough for each).

You can double the recipe.

These cookies stay good in an airtight container for around 5 days .

You can reduce the sugar to 1/3 cup if you wish

These spread a lot so space them out well !

If using almond flour , skip the grinding step. Beat the sugar into smoothened butter and then add the almond flour and all purpose flour together

You can use 1 cup Whole wheat flour instead of 1 cup all purpose flour.

You can use 1 cup powdered /icing sugar or 1/2 cup granulated sugar instead of the castor sugar.

You can optionally add vanilla or almond extract and a pinch of salt to the dough.

My measuring cup is 240 ml.