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Preparation
1 hour 15 minutes
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Difficulty
Easy
Ingredients for Pecan Cookies Serves 4
Pecan nuts 525 gr All-purpose flour 400 gr Unsalted butter 480 gr Eggs 1 White sugar 200 gr Brown sugar 180 gr Honey 80 ml Grated orange peel 20 gr Heavy cream 15 ml Vanilla extract 12.5 ml Salt a pinch
Information about Pecan Nuts
Pecan (pecan) is a type of drupe, originating from Mexico and North America. The pecan tree belongs to the hickory family, and the outer shell of the pecan is beige or yellow-brown. The nut makes up about 40 – 60% of the interior of the fruit and has an oval shape. When eaten, you will find that pecan nuts have a slightly sweet, buttery, and naturally rich flavor.
You can buy pecan nuts at large supermarkets or specialized stores that sell imported goods.
-800x450-4.jpg "How to Make Crisp, Nutritious, Delicious Almond Cookies 2")
Tools needed
Oven, pot, knife, dough mixer, fork, 10 x 10 cm square mold,…
How to make Peach Cookies
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First, use a mixer to blend 360g of unsalted butter with 200g of white sugar on high speed until the butter and sugar are soft and blended together. Next, add 10ml of vanilla extract, 2.5g of salt, and 1 egg into the mixture.
Add 20g of finely grated orange zest, which adds fragrance to the cookies.
Continue by adding 400g of all-purpose flour and mix everything together with the mixer for another 5 – 8 minutes. Afterwards, transfer the dough to a countertop and knead it lightly by hand to form a soft and smooth dough.
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Shape and bake for the first time
Preheat the oven to 180 degrees Celsius for 15 minutes before baking to stabilize the temperature.
Shape the dough into a square and place it into the baking mold. You can use a fork to gently poke the dough to prevent it from puffing up while baking.
Then, bake the cookies at 176 degrees Celsius for about 25 to 30 minutes until the cookies are fully puffed and golden brown, then remove them from the oven.
Tip: Remember to line with parchment paper if you don’t have a non-stick mold.
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Making the almond topping
You add 120g of unsalted butter, 180g of brown sugar, and 80ml of honey into a pot, cooking over medium heat until all ingredients melt and blend together.
Then turn off the heat, add 15ml of heavy cream and 2.5ml of vanilla extract into the pot, stirring well.
In a large bowl, add 525g of almonds, then slowly pour the cooked mixture into the bowl, mixing well so that the mixture coats all the almonds evenly.
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Baking the second time
When the cookie base is baked, add the mixed almonds and spread them evenly on top of the cookies. Place the tray in the oven for another 25 minutes at 176 degrees Celsius.
After the cookies have finished baking, remove the mold and let it cool, then place it in the refrigerator for at least 2 hours or overnight to enhance the flavor. When you want to serve, take the cookies out 30 minutes beforehand and use a knife to cut them into bite-sized pieces.
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Final Product
So we have completed the almond cookie. A crispy cookie, fragrant with the scent of almonds, enjoying it with a hot cup of tea along with family and friends is unbeatable, right?
Tips for Successful Execution
- You should measure the ingredients accurately for the best product.
- To ensure the cookies rise evenly and do not burn, make sure the oven temperature and baking time are as recommended in the recipe.
- You can increase the amount of almonds in the topping if you like.
- Store the cookies in a sealed bag or box and use them within 1 month in the refrigerator.
See more:
Peach blossom cookies are delicious and easy to make, sure to be a favorite treat for your whole family. What are you waiting for? Get into the kitchen and make them right away. Wishing you success!
*Refer to images and recipes from Entertaining With Beth.
