Crispy & Chewy Condensed Milk Almond Cookies
The Perfect Harmony of Sweet Condensed Milk and Nutty Almonds – Homemade Almond Cookie Recipe
Introducing our delightful homemade almond cookies, boasting a wonderfully crispy exterior and a surprisingly soft, chewy interior! Each bite releases a subtle, comforting buttery aroma. These charming, round cookies are generously topped with sweet condensed milk and crunchy almonds, promising a moment of pure bliss with every taste. They are perfect as a treat for children or as an elegant accompaniment to your afternoon tea. Bake these special cookies at home and experience their delightful flavor!
Cookie Dough Ingredients
- 100g unsalted butter, softened to room temperature
- 120g granulated sugar
- 1g salt (approx. 1/5 tsp)
- 30 whole almonds, blanched or with skins removed
- 1 large egg, room temperature (approx. 50g)
- 220g cake flour (or all-purpose flour)
- 10g sweetened condensed milk (approx. 2 tsp)
- 1g baking powder (approx. 1/4 tsp)
Cooking Instructions
Step 1
First, place the softened butter in a mixing bowl. Cream it using an electric mixer or a whisk until it reaches a smooth, creamy consistency. This process is called creaming.
Step 2
Add the granulated sugar and salt to the creamed butter. Continue to whip until the mixture becomes pale ivory in color and increases in volume. Dissolving the sugar crystals thoroughly will result in a more tender cookie.
Step 3
Lightly beat the room-temperature egg in a separate small bowl. Gradually add the beaten egg to the butter mixture in 2-3 additions, mixing well after each addition. Be careful not to add too much egg at once, as this can cause the mixture to curdle or separate.
Step 4
Sift the cake flour and baking powder together directly over the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet ingredients using a cutting motion (or by scraping the sides of the bowl) until just combined and no dry streaks remain. Be careful not to overmix, as this can lead to tough cookies.
Step 5
Divide the dough into portions of approximately 20g each. Roll each portion into a ball and flatten it slightly. Place the shaped dough onto a baking sheet lined with parchment paper, ensuring there is some space between each cookie. Use your finger or a small round tool to create a small indentation in the center of each cookie. Fill this indentation with about 1/2 teaspoon of sweetened condensed milk, then gently place one whole almond on top of the condensed milk.
Step 6
Bake in a preheated oven at 190°C (375°F) for 15-18 minutes, or until the edges of the cookies are lightly golden brown. Baking time may vary depending on your oven’s specifications, so keep an eye on them.
Step 7
Carefully remove the freshly baked cookies from the oven (they will be hot!) and transfer them to a wire rack to cool completely. Allowing them to cool fully will enhance their crispy texture.