Make the almond filling. Add egg to a large bowl and whisk until uniform. Add sugar and whisk for 30 seconds, then add butter, vanilla and almond extract. Whisk to combine.
Add almond meal and fold to combine well. Transfer to the fridge for 30 minutes to firm up. Meanwhile prepare the cookie base.
Place butter and sugar in a mixing bowl and beat until light and fluffy. Add extracts, and beat to combine, then add remaining ingredients and beat for 30 seconds to combine. Turn dough onto the bench and knead until smooth – this will take about 1 minute.
Preheat oven to 180°C and line a baking sheet. Remove almond filling from the fridge.
Roll cookie dough into a log and cut into 6 even slices. Take the first slice and roll into a ball. Use your hand to flatten into a pancake slightly smaller than the size of your hand.
Scoop a heaped dessert spoon of the almond filling and roll into a ball. Then place filling in the centre of the flattened cookie dough and carefully fold up the sides around the almond filling. The almond filling should be fully enclosed in the cookie dough.
Flip the cookie over and place on the lined baking tray and smooth to a dome shape. Lastly, press flaked almonds onto the top of the cookie. Repeat with the remaining dough.
Bake for 20-25 minutes or until just slightly golden on top.
Cool for 10 minutes on the tray before transferring to a wire rack. When cool, dust with icing sugar and enjoy!
Make the almond filling. Add egg to a large bowl and whisk until uniform. Add sugar and whisk for 30 seconds, then add butter, vanilla and almond extract. Whisk to combine.
Add almond meal and fold to combine well. Transfer to the fridge for 30 minutes to firm up. Meanwhile prepare the cookie base.
Place butter and sugar in a mixing bowl and beat until light and fluffy. Add extracts, and beat to combine, then add remaining ingredients and beat for 30 seconds to combine. Turn dough onto the bench and knead until smooth – this will take about 1 minute.
Preheat oven to 180°C and line a baking sheet. Remove almond filling from the fridge.
Roll cookie dough into a log and cut into 6 even slices. Take the first slice and roll into a ball. Use your hand to flatten into a pancake slightly smaller than the size of your hand.
Scoop a heaped dessert spoon of the almond filling and roll into a ball. Then place filling in the centre of the flattened cookie dough and carefully fold up the sides around the almond filling. The almond filling should be fully enclosed in the cookie dough.
Flip the cookie over and place on the lined baking tray and smooth to a dome shape. Lastly, press flaked almonds onto the top of the cookie. Repeat with the remaining dough.
Bake for 20-25 minutes or until just slightly golden on top.
Cool for 10 minutes on the tray before transferring to a wire rack. When cool, dust with icing sugar and enjoy!
Make the almond filling. Add egg to a large bowl and whisk until uniform. Add sugar and whisk for 30 seconds, then add butter, vanilla and almond extract. Whisk to combine.
Add almond meal and fold to combine well. Transfer to the fridge for 30 minutes to firm up. Meanwhile prepare the cookie base.
Place butter and sugar in a mixing bowl and beat until light and fluffy. Add extracts, and beat to combine, then add remaining ingredients and beat for 30 seconds to combine. Turn dough onto the bench and knead until smooth – this will take about 1 minute.
Preheat oven to 180°C and line a baking sheet. Remove almond filling from the fridge.
Roll cookie dough into a log and cut into 6 even slices. Take the first slice and roll into a ball. Use your hand to flatten into a pancake slightly smaller than the size of your hand.
Scoop a heaped dessert spoon of the almond filling and roll into a ball. Then place filling in the centre of the flattened cookie dough and carefully fold up the sides around the almond filling. The almond filling should be fully enclosed in the cookie dough.
Flip the cookie over and place on the lined baking tray and smooth to a dome shape. Lastly, press flaked almonds onto the top of the cookie. Repeat with the remaining dough.
Bake for 20-25 minutes or until just slightly golden on top.
Cool for 10 minutes on the tray before transferring to a wire rack. When cool, dust with icing sugar and enjoy!
