Tuesday, September 30, 2008

Nutty Snaps

These dainty petit four cookies pack a sweet and nutty crunch in every bite. Recipe makes about 60 cookies.


4 ounces (125 g) unsalted butter
3/4 cup caster sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla flavoring essence
2 1/2 cups all-purpose (plain) flour
1 teaspoon cocoa
3/4 cup chopped almonds
1 1/2 cups icing sugar
1/2 teaspoon cocoa
1 ounce (20 g) unsalted butter, melted
8 teaspoons cream or milk, approximately
1/2 teaspoon vanilla flavoring essence
6 teaspoons chopped almonds, to sprinkle


1. Put the butter and sugars into a large mixing bowl and beat together with an electric mixer or a wooden spoon until light and creamy. Beat in the egg and vanilla.
2. Sift the flour and cocoa into the creamed mixture and beat in with the nuts until well combined. Wrap the dough in clear plastic wrap and chill for at least 1 hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease 2 large baking trays with melted butter.
4. Transfer the dough to a lightly floured surface and roll out to a 1/4 inch (3 mm) thickness. Using a 1 1/2 inch (4 cm) fluted cookie cutter, stamp out out 60 cookies. Re-roll trimmings, as necessary. Put on the prepared baking trays. It may be necessary to bake the cookies in batches.
5. Bake for 6-8 minutes, or until set and light brown around the edges. Transfer to a wire rack to cool.
6. For the icing, sift the icing sugar and cocoa into a bowl. Beat in the butter, sufficient cream and vanilla to give a smooth spreading consistency.
7. Spread the icing over the tops of the cookies and sprinkle with the chopped nuts. Leave until set.

Tip: If preferred, top the cookies with melted chocolate and sprinkle with chopped nuts.

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