Almond shortbread cookies are a favorite treat for many. They are prepared very simply and quickly, and disappear from the plate even faster. Cookies are sure to decorate holiday tables, and during the preparation we love that irresistible smell of various spices and additives that are in the cookies.
Butter, almonds, cocoa are a great combination, especially in the form of delicious cookies. Rarely will anyone resist a dessert like this, and apart from being delicious, they look great. I share the recipe for simple and so effective Almond shortbread cookies in two colors with you in this article.
Almond shortbread cookies
- 125 g unsalted butter
- 125 g vegetable oil
- 125 g sugar
- 2 eggs
- 1 tsp almond extract
- 1/4 tsp salt
- 10 g baking powder
- 450 g flour 00
- 15 g cocoa
- Soften the butter and add the sugar, then combine the two ingredients, add the oil and eggs, then stir again, add the almond extract, salt. Gradually, sifting, add flour and baking powder, knead the dough.
- Divide the dough into two parts, add the cocoa to one part and combine the gas with the dough.
- Wrap the dough in foil and refrigerate.
- Roll out the dough between two pieces of baking paper and, using a small, circular mold, grind out circles.
- Arrange the cupcake shapes, 4 circles of one color and 4 circles of the other color.
- Bake at 180 °C in about 12 minutes.
Almond shortbread cookies introduction
Having made these delicious cookies, I will now share with you some interesting facts about cookies.
Each country has its own word for “cookie”. In free translation, they would be cookies in England and Australia, in Spain biscuits, while in Italy there are several names for recognizing different shapes of cookies, such as Amareti. The name of the cookie is derived from the Dutch word koekje. Biscuit, on the other hand, comes from the Latin word bis coctum, which means “twice baked.”
However, the ancestor of what we call cakes today is bread, in its simplest form. As baking techniques developed and the diet changed, what was previously considered bread gained its own special category.
The earliest cookies in the style of today’s cakes come from the 7th century, from Persia (from the territory of today’s Iran), one of the first countries that produced sugar. According to historians, sugar originated in Southeast Asia, then spread to Persia, and then to the eastern Mediterranean.
The culture in ancient Egypt was the first to show real skills in baking and making various forms of bread, including sweet ones, from honey. The Greeks had one type of cheesecake, and the Romans made different types of fruit cakes with hazelnuts, raisins and other types of fruit. As people began to explore the world, ship’s toast became an ideal food for travel because it had a long shelf life and was perfect for travel.
Today, a variety of cakes and pastries are available to everyone, but they still send the same message, a message of love, gratitude and respect to the person we are giving them to. If you manage to resist these cookies and not eat them right away, you can store these fragrant cookies in a tin box with baking paper and give them to someone or keep them for a special occasion soon or just snack a little every day.
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