Ingredients
- 2 1/4 cup Soft brown sugar
- 1 cup Softened unsalted butter
- 2 Large egg yolks
- 3 tbsp Heavy cream
- 1 cup Almond flour
- 3 1/4 cup Plain flour
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground cloves
- 1/4 tsp Ground anise seed
- 1/4 tsp Ground cardamom
Instructions
- Preheat the oven to 180c.
- Beat the soft brown sugar, butter, egg yolks, cream in a stand mixer with the paddle attachment or use an electric mixer for 5 mins until it’s pale.
- Add the almond flour and mix until combined.
- In a separate bowl combine the flour, salt and spices. Gradually add the flour mixture to the wet mixture while slowly beating.
- Form the dough into a ball, wrap tightly with cling film and let it rest in a cool place for at least 5 hours.
- Roll the dough out onto a lightly floured work surface to a thickness of about 4mm. (I used a molded rolling pin with cat print.) Cut them into small rectangles and place them on a non-stick baking sheet. Chill the cut cookies for another hour before baking.
- Bake the cookies for 10-12 minutes or until nicely browned. Let cool before transferring them to a wire rack to cool completely.
