This recipe comes from the Dutch Australian Society. Makes quite a few as you use such small amounts of dough. They are a bit like brandy snaps so could be shaped if you wish. I think they would also taste nice if you used powdered ginger instead of the cinnamon.
KLETSKOPPEN (Dutch Almond Cookies)
Ingredients :- 50g butter
150g soft brown sugar
75g plain flour
1/4 teaspoon cinnamon
50g chopped or slivered almonds
2 teaspoons water
Method:-
Preheat oven to 180C (350F)
Place butter in to TM and melt 1min 100deg speed 1
Place all other ings into TM and mix using the dough setting until a soft dough is formed (about 30 secs).
Roll into small balls, flatten them and place onto a lined baking tray. Only put about 4 onto each tray as they will spread a lot.
Bake for about 8-10 minutes, watching them closely . They should spread into lacy thin cookies, but be careful they don't burn.
Remove from the oven and leave for a minute to harden slightly, then remove with a spatula to a rack and leave to cool completely.
Members' comments
ES - I was going to make brandy snap baskets for Christmas, but I found this recipe instead. I'm glad that I did as these are delicious. I used flaked almonds and shaped them over the bottom of a coffee mugs once they had been out of the oven for a minute or so. I served some of them with scoops of home-made ice-cream and others with fruit salad. I prefer these to brandy snaps.
