Ingrédients pour Almond Cinnamon Cookies
- 1 ½ cups unsalted butter
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup almond flour, 1 cup chopped almonds
- 1 ½ cups all-purpose flour
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ¾ cup packed brown sugar
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Comment préparer Almond Cinnamon Cookies
- **Preheat oven to 375°F (190°C).** Line baking sheets with parchment paper.
- **Make the cookies:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter with 1 cup granulated sugar and ¾ cup packed brown sugar using an electric mixer until light and fluffy (about 3 minutes).
- Add 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 2 teaspoons ground cinnamon. Mix until combined.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well incorporated.
- Gradually add 1 ½ cups all-purpose flour and 1 cup almond flour, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped almonds.
- **Shape the dough:** Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- **Bake:** Bake for 12-13 minutes, or until the edges are lightly golden brown.
- **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- **Make the browned butter glaze:** In a small saucepan, melt ½ cup unsalted butter over medium heat. Cook, stirring frequently, until the butter turns a light amber color and has a nutty aroma (about 5-7 minutes). Be careful not to burn it!
- Remove from heat and whisk in 2 cups powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons milk until smooth and pourable.
- **Drizzle and enjoy:** Drizzle the browned butter glaze over the cooled cookies. Let the glaze set before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
48g
Fat
13g
Carbs
5g
