These Meltaway Almond Cake is very similar to shortbread cookies, with a layer of sweet almonds on top. They are sugary, soft, and I promise you'll be hooked after just one bite! They are super soft almond bread style cakes with vanilla royal icing topping and they are absolutely incredible.
As the name suggests, these cookies literally melt in your mouth. They are very creamy and have a lot of butter and almond flavor. If you want to have a little fun with them, you can always add sliced toasted almonds to the surface or add food coloring to the frosting for a pop of color. But for me, very simple cookies are ideal. . .and that's exactly what these are.
Meltaway Almond Cake Recipe
Prep Time: 10 minutes | Cook time: 8 minutes | Yield: 32 Servings
Ingredients
For Those Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon grated sea salt (or regular table salt)
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoon almond extract
For The Almond Icing
- 1 cup powdered sugar
- 1 tablespoon milk (or water)
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 375 ° F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, beat together flour, baking powder and salt. Set aside.
- In a stand mixer, beat sugar and butter until fluffy and light. Add the egg whites and almond extract, stir until combined. Add the flour mixture 1/2 cup at a time, stirring until well blended.
- Roll 1 tablespoon of dough into small circles and then push your hands (or with the bottom of a cup) into a disc. Place on a baking sheet.
- Bake for 8 minutes. Cookies won't appear cooked or refrigerated, but they are! Remove from oven and leave the biscuits on the baking sheet for 5 minutes. Then, move to a wire rack to cool completely.
- For Ice: In a bowl, beat sugar and almond extract - until smooth.
- Use a spoon, smooth paste over each cookie and let stand for 10 seconds, or until set. Store in the refrigerator, allow it to reach room temperature when ready to serve.
Source: thenovicechefblog.com