These cookies are another recipe to use up stuff from my pantry and they were well received. I normally bake double or triple chocolate cookies but I figured that the almond and white chocolate combo would shine best if left in a basic cookie mixture. My oven tried to burn the second batch but I saved them just in time and the white chocolate chips that had been touching the tray turned into little caramelised gold nuggets.
I’m not very patient when it comes to letting butter come to room temperature so I usually blast it for 30 seconds in the microwave which nearly melts it completely. Be a better person than me, be patient. Beating room temperature butter and sugar together results in a better textured cookie. If you take out the almonds and white chocolate this is a really good basic cookie recipe, it’s the same one I use for Crack Cookies.
Almond and White Chocolate Cookies
Adapted from Choc-chip Cookies from AWW Big Book of Beautiful Biscuits.
1 cup flaked almonds
125g butter, room temperature
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 3/4 cups self-raising flour
1/2 tsp salt
1 packet of white chocolate chips
Preheat the oven to 180 C and line a large baking tray with baking paper.
To toast the almonds place them in a medium pan over medium-high heat and stir until they are light brown and toasted, set aside to cool.
Cream together the butter, caster sugar, brown sugar and vanilla extract until pale and fluffy then beat in the egg.
Add in the flour and salt, mix well.
Add the chocolate chips and toasted almonds, mix until evenly distributed.
Shape into tablespoon sized balls and place on the prepared baking tray, allowing room for spreading.
Bake for 10-12 minutes then allow to cool on the tray.