Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 teaspoons pure almond extract
- 1 cup sliced almonds
Special Equipment Needed:
- Stand mixer
- Electric hand mixer
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutter
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream together the butter and sugars until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Beat in the almond extract.
5. With the mixer on low speed, add the dry ingredients and mix until just combined.
6. Stir in the almonds.
7. Turn the dough out onto a lightly floured surface and roll out to 1/4-inch thickness. Cut out shapes with a cookie cutter and place on the prepared baking sheet.
8. Bake for 10-12 minutes, or until lightly golden.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information: Per cookie: Calories: 120; Fat: 7g; Saturated Fat: 3g; Cholesterol: 25mg; Sodium: 40mg; Carbohydrates: 13g; Fiber: 1g; Sugar: 7g; Protein: 2g
Substitutions for Ingredients:
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- Light brown sugar can be substituted with dark brown sugar.
- Almond extract can be substituted with vanilla extract.
- Sliced almonds can be substituted with chopped almonds.
Variations:
- Add 1/2 cup of dried cranberries or chopped dried apricots for a fruity twist.
- Add 1/4 teaspoon of ground cinnamon for a spicy kick.
- Add 1/2 cup of mini chocolate chips for a chocolaty treat.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming with the sugars.
- If the dough is too sticky, add a little more flour.
- For a crispier cookie, bake for an extra minute or two.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
- Place the cookies in a decorative tin or box.
- Arrange the cookies on a platter and garnish with fresh berries.
Garnishes:
- Fresh berries
- Powdered sugar
- Chocolate chips
Pairings:
- Coffee
- Hot cocoa
- Tea
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Ice cream
Troubleshooting Advice:
- If the cookies spread too much, chill the dough for 30 minutes before rolling out.
- If the cookies are too soft, bake for an extra minute or two.
Food Safety Advice:
- Keep the cookies stored in an airtight container at room temperature.
- Do not leave the cookies out at room temperature for more than 2 hours.
Food History:
Almond Cat's Tongue Cookies are a classic French cookie that dates back to the 18th century. The cookies get their name from their shape, which resembles a cat's tongue.
Flavor Profiles:
Almond Cat's Tongue Cookies are sweet and nutty with a hint of almond flavor.
Serving Suggestions:
- Serve as an after-dinner treat.
- Serve as an accompaniment to coffee or tea.
- Serve as a snack.
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