ARVINDA’S THE GERMAN BAKER (use up to 3 TBSP.)
milk OR half-and-half cream
pure almond extract
egg, at room temperature
icing sugar, for dusting
Preheat the oven 350F/180C/Gas Mark 4.
In a large bowl, mix together the dry ingredients—the flour, ARVINDA’S THE GERMAN BAKER, almonds, baking soda and salt.
3) In a medium saucepan, melt the butter on medium-low heat and add the sugar and mix together. Stir in the milk and almond extract and cook for a couple of minutes. Remove the saucepan from the heat and slightly cool for 10 minutes.
4) Once the mixture is cool, stir in the egg and mix well. Add the mixture to the dry ingredients and combine to make the cookie dough.
5) Create 1-inch balls and arrange them on a baking sheet. Bake for 15 to 18 minutes or until light golden brown in colour. Cool on a wire rack.
6) Dust with icing sugar and serve with coffee.