Almond Frangipane Cookies

Cookie dough:

• 170gr butter *room temperature
• 150gr white soft sugar
• 1 small egg or ½ medium egg
• 300gr all-purpose flour
• 1 ½tsp baking powder
• 1tsp salt
• Zest of ½ lemon 

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Almond Frangipane:

• 100gr almond flour
• 100gr granulated sugar
• Zest of ½ lemon
• 2 small eggs

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Decoration:

• ½ egg
• Splash of milk
• 10-12 White almonds 

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Cookie dough:

1. Add your butter, caster sugar & lemon zest to a bowl and mix until combined for about 2 minutes
2. Whisk your egg and add it to the butter mixture
3. Add the flour, baking powder & salt and knead until the dough just comes together. Make sure not to overmix, as this can lead to tough and dry cookies 
4. Once your dough has come together in a bowl, shape it into a square and wrap in cling film. Leave to cool in the fridge for at least 1 hour. 

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Almond frangipane:

4. Mix the sugar, lemon zest, almond flour and 1 egg until combined. Set aside until the dough has chilled

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Assembly:

5. Take your almond frangipane and add the second egg. Add the mixture to a piping bag and set aside
6. Take your dough out of the fridge and shortly knead it through once last time. On a floured workbench, roll out your dough to 2-3 mm in thickness and cut or press out 16 - 20 cookie halves.
7. Lay half of your cookies on a baking paper-lined baking sheet.
8. Pipe your almond frangipane on the cookies, and leave a 1cm border empty, you want to use this space to seal the cookie
9. Beat 1 egg with a splash of milk, brush this on the edges of the cookie 
10. Seal your cookies using the second half of your cut-out dough, make sure to press the edges so they are sealed properly. You could use a fork to do so if you prefer.
11. Brush the tops of your cookies with the egg mixture and decorate each cookie with 1 almond 
12. Bake your cookies at 200c for 15-20 minutes or until golden. Leave them to cool slightly before serving. These are so good once fresh out of the oven!

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