Belgian Almond Cookies

 

Belgian Almond Cookies (Source: Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982. pg. 326.

These cookies are known as "Pain d'Amandes" in the French Flanders region where they originate. They are very crisp and chewy. The dough is frozen so you can bake all or some at a time. 

The cookies are made with both finely ground almonds as well as whole almonds. When kneading, the whole almonds will keep falling out but as you knead, they will begin to stay in place. I was dreading slicing them (after freezing) since Maida says that they may tend to crumble. She suggested trying different knives and she likes using a serrated knife. So I tried the serrated knife first and had some crumbling. I then tried my large Chef's knife and it worked much better. Slice them gently. The blade should slide through smoothly and you should get an unbroken cookie.

2 1/4 sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 cups (10 oz.) whole blanched almonds
1/2 cup plus 2 tablespoons brown sugar
1/3 cup milk
Brandy or whisky
4 oz. (1 stick) unsalted butter, melted

Sift together the flour, baking powder, cinnamon and salt. Set aside.

Set 1 cup of the whole almonds aside. Put the other cup of almonds in a food processor or blender and finely ground.

Add the ground almonds to the flour mixture.

Add the sugar.

Pour the milk into a measuring cup and add either whisky or brandy until it measures 1/2 cup. Add the milk mixture to the flour mixture and the melted butter. Mix with a wooden spoon.

Turn out onto a work surface and knead it until the dough is firm.

Add the reserved whole almonds to the dough and knead them in - they will have a tendency to fall out of the dough. Just keep sticking them back in.

On a long piece of wax paper, shape the dough into a 13"x2" inch log. Wrap in the paper and transfer it to the freezer.

When ready to bake, heat the oven to 350. Use a sharp knife to slice 1/4" pieces. (You may need to test different knives to find the one that works best for you.) Place on a cookie sheet lined with foil and bake for 14-16 minutes or until the edges are slightly brown.