Almond Cream Cheese Cookies
Whenever I
make my Keto cheesecake pies, which happens to be weekly lately because my
family is addicted to them, I always have a bit of the almond crust mix.
Ingredients
- 1/2 cup sugar
- 1/2 teaspoons salt
- 1 egg white
- 2 sticks unsalted butter, soften
- 1 tablespoon vanilla extract
- 1 cup almond slices, lightly toasted
- 2 cups all-purpose flour
- 3 ounces cream cheese, room temperature
Instructions
First, whisk
together the flour and salt in a large bowl, set aside.
Then, beat
the butter and cream cheese in a large mixing bowl with an electric mixer on
medium speed until it is pale and fluffy, about 2 minutes.
Combine
sugar and vanilla. Reduce the speed to low. Add the flour mixture and mix until
just combined.
Divide the
dough in half. Wrap each piece in plastic wrap and refrigerate for 30 minutes
or until the dough has firmed enough to take shape.
Place the
dough on the plastic film and cover with another piece of film of the same
size.
Roll out the
dough into a log about 2 inches in diameter. Freeze until firm, about 30
minutes or up to 2 weeks.
Preheat the
oven to 350F. Unpack a log, lightly brushed with egg white, and roll in almond
slices, coat completely.
Cut into 1/4
inch thick slices. Space an inch apart on a baking sheet lined with parchment
paper.
Bake
cookies, turning halfway, until golden brown, 12 to 15 minutes. Leave to cool
on racks. Repeat with the remaining newspaper.
Happy
Cooking Time.
