Anna Sultana’s Almond Cookies

The Black and White Cookies recipe reminded me of how nice it is to have a cookie with a cup of tea or coffee.

They’re usually simple to make and stay fresh tasting longer than either cakes or pies do.

Cookies also freeze well.

So they are handy to have during busy summer days.

Another easy cookie recipe of Ma’s is her Almond Cookies.

You don’t need fancy cookie cutters.

They’re great to dunk in milk, tea or coffee.

Or you can just munch on them undunked.

Hints:

For a little variety...

You can roll each section into a long log, to slice and make round cookies.

If you want a stronger almond flavour, use 1 Tablespoon almond extract instead of the lemon extract.

Or you can experiment.

Vanilla is always good.

                        Almond Cookies

Have 2 large ungreased baking sheets

Place in a medium pot

1 Cup water

1 pound almonds

Boil for 5 minutes.

Remove the almonds, let them cool and remove the peel. 

When they are dry, chop them and lightly toast them. 

Let the chopped almonds cool.

Place in a large bowl 

3 3/4 Cups flour

1 Cup plus 2 Tablespoons sugar

Zest of one lemon (or 1 Tablespoon lemon extract)

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

Mix well.

Add

2 large eggs

1/4 Cup oil

Mix all the ingredients until well blended.

Stir in the toasted almonds.

Preheat oven to 375º F

Take a third of the dough and roll it into a stick about 8 inches long and 3/4 inch thick. 

With a fork, press on the roll to make a pattern (optional).

With a sharp knife dipped in flour, cut the dough (in rectangles or rhomboids or squares) so they are about 1 1/2 inches long.

Put the cookies, about 1 inch apart, on the baking sheets. 

Bake for 30 minutes.

Transfer cookies to racks and let cool completely.

Icing

Combine in a large pot

3 3/4 Cups confectioners' sugar 

3/4 Cup Water

While stirring, bring it to a boil.

Once the water boils, continue stirring about 5 minutes.

Stop stirring - if the bubbles do not disappear from the surface, the icing is ready.

Put 1 Cup of the liquid in a bowl.

Add a few cookies at a time.

Swirl them around with a wooden spoon until they are coated.

Place the iced cookies on a wire rack.

Repeat the process for the remaining cookies.

Let them dry for several hours.

The icing should be completely dry and have turned white.

Another easy slice and bake cookie recipe is Cardamom Cinnamon Cookies.

It doesn't have an icing, just so you know.

Want more iced cookies?

Try Ma’s Santa Lucia Cookies.

Why not make both?