About this recipe:These are simple Italian almond cookies but they are made a little bit more special by using panela sugar, candied orange and lingonberries.
Makes: 20 cookies
50g blanched almonds
50g panela or muscovado sugar
1 teaspoon vanilla sugar
10g candied orange or mixed peel
60g butter, room temperature
100g demerara sugar, plus more for decorating
1 egg yolk
150g plain flour
100g wholemeal flour
2 tablespoons dried lingonberries or cranberries
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Method Prep:30min › Cook:15min › Ready in:45min
Place almonds, panela or muscavado sugar, vanilla sugar and candied peel in a food processor; grind to make a powder. Transfer to a bowl and set aside.
Use an electric beater to cream the butter and demerara sugar in a large bowl. Add the egg yolk and then the egg, mixing one at the time, until well mixed.
Stir in the ground almond mixture, plain flour, wholemeal flour and dried lingonberries. Mix first with a wooden spoon, then with your hand until you form a ball; wrap in cling film and refrigerate for at least 30 minutes.
Preheat oven to 180 C / Gas 4. Line a baking tray with baking paper.
Roll out cookie dough to 1cm thick rectangle. With a 6cm round cookie cutter, stamp out 20 cookies, re-rolling the dough if necessary. Arrange cookies on the baking tray and sprinkle a little demerara sugar on top of each one.
Bake in the preheated oven for 10 to 15 minutes.
Remove from oven and cool on a wire rack. Store in an airtight tin.
You can buy dried and frozen bags of lingonberries in some Scandinavian delis.
Panela sugar is unrefined cane sugar. It has been boiled down and poured into moulds to set as a solid bar. It's mostly fructose which is much higher in minerals and vitamins because it hasn't been chemically processed.