You’re Gonna Want to Bookmark This Family-Secret Recipe for Finnish Almond Cookies
Running a jewelry biz doesn’t leave Cynthia Horrigan a ton of time for extracurriculars. Even so, the Los Angeles-based designer behind the delicate, elegant line Ochre Objects prioritizes one of her lifelong hobbies: mixing up her mother’s hard-earned recipes—especially come winter. “My mom has a real thing for holiday cookies,” Cynthia says. “She’s been collecting recipes for them for almost 40 years, trying out a new one every year.” And with all that research, it’s no surprise Cynthia’s top cookie, shortbread’s almond-flavored cousin, is a real winner. “These are one of the first things I learned to bake,” Cynthia says. “They are really simple—only six ingredients!—but are so delicious.” Yah, our mouths are watering, too.
2 cups flour
¾ cup room-temperature unsalted butter
1 teaspoon almond extract
¼ cup plus 2 tablespoons sugar
1 egg, separated (save both the yolk and the white)
¾ cup sliced, blanched almonds
Preheat oven to 375 degrees.
Combine the flour, butter, almond extract, ¼ cup sugar, and egg yolk in a large mixing bowl with a spoon. Knead by hand until well-blended; mixture should hold together. If it’s too dry (you can see incorporated flour), add 1 tablespoon of water and continue kneading. Turn the dough out onto a lightly floured surface, and divide into two balls. Use a rolling pin to shape each half of the dough into a 10 inch by 9 inch rectangle, about ¼ inch thick. Cut each rectangle into fifteen 3 inch by 2 inch rectangles. Place small rectangles on ungreased cookie sheet. Brush them with slightly beaten egg white and sprinkle with the sliced blanched almonds and remaining sugar. Bake 10 to 12 minutes until the cookies are golden brown.