The raisin and almond cookies are delicious soft shortbread treats that are fragrant and tasty. The recipe is extremely simple, after making my shortcrust pastry without resting I added the raisins softened in hot water and the almonds coarsely chopped with a knife. I formed balls, flattened them slightly, and baked them.
On the surface, I didn’t add any toppings, just a sprinkle of powdered sugar; if you want to make them even more delicious, you can garnish them with almond flakes or sugar crystals.
The shortcrust pastry without resting is not the classic buttery recipe but the basic version of Bolognese cuisine with which my family has been making traditional sweets for three generations such as the pinza, the raviole and the homemade cookies. It’s a dough with which you can make numerous recipes without too much butter and sugar, it stays soft inside and crunchy outside, unlike classic shortcrust pastry the taste remains excellent even after several days if well stored.
Try also the recipes of other cookies:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 270.68 (Kcal)
- Carbohydrates 41.16 (g) of which sugars 17.45 (g)
- Proteins 5.76 (g)
- Fat 10.58 (g) of which saturated 4.61 (g)of which unsaturated 5.59 (g)
- Fibers 1.89 (g)
- Sodium 10.66 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 egg (medium)
- 4.5 tbsps butter (melted and cooled)
- 1.5 tsps baking powder
- 1 tsp vanilla extract
- lemon zest (grated from half a lemon)
- 2/3 cup raisins
- 1/2 cup almonds
Tools
- 1 Bowl large
- 1 Baking Sheet
- 1 Small Bowl
- 1 Cutting Board
- Parchment Paper
- 1 Scale
Procedure
Melt the butter in the microwave or in a saucepan and let it cool.
Wash the raisins well, place them in a small bowl, cover with hot water and if you like, add a tablespoon of your preferred liqueur (amaretto, rum). Let it rest while you prepare the dough.
Coarsely chop the almonds.
Pour the flour, sugar, baking powder, and lemon zest onto the work surface and make the classic fountain, into which you add the beaten eggs, melted butter, and vanilla.
Mix everything until the ingredients are well combined, if needed, add a tablespoon of milk, the consistency should be similar to classic shortbread.
Drain the raisins, squeeze them well to remove as much water as possible, and pat them dry with two sheets of kitchen paper.
Add the chopped almonds and raisins to the dough.
Take small pieces of dough and form balls (if you prefer, you can weigh them), place them on the baking sheet lined with parchment paper, and gently flatten them into discs about 3/4 inch high.
If you want to make them even more delicious, you can garnish them with almond flakes or sugar crystals
Bake the tray in a preheated static oven at 350°F for about 20 minutes or until golden.
The raisin and almond cookies are ready, let them cool completely, sprinkle with powdered sugar, and serve.
Tips
Storage
You can store the raisin and almond cookies in an airtight container for 5/6 days.
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