Christmas Cookies - Maple, Cinnamon and Almond Burnt Butter Cookies

This is a biscuit that I used to make a lot but not for a long time. My husband is not fond of nuts in biscuits and cookies so they have sort of fallen from my repertoire. A chance remark from a long standing friend prompted me to make a batch. Cinnamon is a spice that I associate with Christmas baking. Maple extract is a great addition if you can get it but they fine without it. I like to use the natural almonds with the skin on, however, blanched almonds can be substituted. These were one of my go to recipes for Christmas gifts, less fragile than shortbreads and easy to pack into a cellophane bag.

The combination of burnt butter, maple syrup and chopped whole almonds is delicious and the cookies are not overly sweet. They keep well in an airtight jar.

Maple,Cinnamon, and Almond 

Burnt Butter Cookies

125 g butter ¼ cup maple syrup 1 tablespoon maple syrup extract  (optional) 1/2 cup caster sugar

1 egg 1 1/2 cups SR flour, plus a little more 1 1/2 cups natural almonds 1/2 - 1 teaspoon of cinnamon

Method

Put butter into a saucepan and melt over low heat. Increase heat and allow the butter to brown.

Add sugar and maple syrup, stir well and allow to cool.

Add egg and mix well

Add SR flour, cinnamon, chopped almonds and maple syrup extract

Check mixture, it needs to be firm enough to roll into balls.  If mixture is too wet add a little more flour.

Roll mixture into small balls and place onto greased tray or use baking paper. Press or flatten with your fingers. 

Allow a little room for the biscuits to spread.

Bake 160 deg C for approx 15 minutes or until light golden brown.

Cool biscuits on a rack until completely cold and store in an airtight jar.