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These toasted almond and nutmeg sugar cookies are aromatic and toasty and chewy and crispy and sweet and you’re going to like them, I am pretty sure of it.
Bakery days.
Back in the day, I worked for a bakery that made small log-shaped nutmeg cookies with almond icing and topped with freshly grated nutmeg (Winnipegger’s, if you know, you know). I had always loved the combination and decided to create something using those same flavours. I am a sucker for a chewy, crisp, sugar cookie and so with that, this tasty little morsel was born.
P.S. I think I’ve said it before but I’ll say it again: freshly ground nutmeg is top. If you can get your hands on whole nutmeg, please try. You could really say this about any spice, but freshly ground nutmeg just hits different. It’s so aromatic and has a lovely sweet, warm flavour. You’re going to love it.
Toasted Almond & Nutmeg Sugar Cookies
Equipment
- stand mixer or handheld mixer
Ingredients
- 1 cup sliced almonds
- 1 cup butter softened
- 1 cup white sugar plus more for rolling
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 large eggs
- 3 cups all-purpose flour
- ¼ cup corn starch
- 1 tbsp baking soda
- 1 tsp sea salt
- 1 tsp nutmeg freshly grated if possible
Instructions
- Preheat oven to 350F.
- Heat a medium skillet over medium heat and add the sliced almonds.
- Toss the almonds around in the pan every minute or so. Watch them closely, they burn quickly. You’ll start to smell the almonds once they start toasting.
- Once the almonds are mostly golden brown, about 5-8 minutes, remove from heat, transfer to a bowl and let cool.
- Using a stand mixer or handheld mixer, cream the butter, sugars, vanilla and almond extract together until light and fluffy, about 10 minutes.
- Scrape down the sides of the mixing bowl and then add the eggs one at a time, mixing after each egg is added.
- In a bowl, combine the flour, cornstarch, baking soda, salt and nutmeg. Stir to combine.
- Add the flour mixture to the mixing bowl and mix slowly until the dough is nearly incorporated. There should still be a bit of flour on the edges of the bowl.
- Add in the almonds and using a spatula, fold in the almonds until incorporated. While you’re folding in the almonds, make sure you are scraping the sides and the bottom of the bowl well so that you are incorporating in any leftover flour or butter.
- Prepare a small bowl filled with sugar.
- Roll the dough into golf ball sized balls, roll in sugar and place on a cookie tray, 2 inches apart.
- Bake for 12-15 minutes or until the edges of the cookies are golden but the middles still look a wee bit undercooked.
- Let cool and enjoy.
