Button Cookies with Almond

7. 10. 2025

In the realm of delicate pastries, button cookies hold a special place. Their diminutive size and charming appearance belie a delightful combination of textures and flavors. As we embark on the journey of crafting these miniature delights, the anticipation of a symphony of sweetness and crunch fills the air.

At the heart of this recipe lies the almond, a nut celebrated for its subtle sweetness and delicate aroma. Blanched and finely ground, it lends a unique texture and richness to the cookie dough.

Ingredients:

• 1 cup of all-purpose flour
• 1/2 cup of softened butter
• 2 egg yolks
• 1/4 cup of powdered sugar
• 1 tablespoon of milk

For the snow cap:

• 2 egg whites
• pinch of salt
• 1/2 cup of powdered sugar
• 1/2 cup of peeled almonds
• whole/sliced almonds, for garnish

Method:

• In a medium bowl, combine the flour, butter, egg yolks, powdered sugar, and milk.
• Mix until a smooth dough forms.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
• Gradually add the granulated sugar, one tablespoon at a time, beating until the meringue is glossy and holds its shape.
• Gently fold in the ground almonds.
• Preheat oven to 400°F.
• On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Use a 1-inch round cookie cutter to cut out circles.
• Place the cookies on a baking sheet lined with parchment paper. Transfer the meringue to a piping bag fitted with a decorative tip and pipe a swirl onto each cookie. Garnish with sliced almonds.
• Bake for 8-10 minutes, or until the meringue is lightly golden brown.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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