Ingredients
Method
Make the dough
- Mix the softened butter, sugar, and water until it's all creamed together.
- Add the cinnamon, salt, and chopped almonds to the creamed butter. Mix until thoroughly combined.
- Mix the flour through the mixture. Don't overwork it, but you do have to make sure it's fully incorporated.
Shape the cookies
- Preheat your oven to 190ºC (375F) on non-convection mode.
- Shape the dough into small 1-2cm (0.5-0.75") balls. Put them on a cookie sheet lined with parchment paper or a silicone baking mat. Make sure that you are spacing them out enough because they will get flatten out a lot. If you shape the dough into balls of approximately 1cm, leave at least 5cm (2") in between them on the cookie sheet. For 2cm balls, you'll have to add even more space (8cm / 3") I filled three baking sheets with this batch.
Baking the cookies
- Put the baking sheet in your preheated oven, and bake for 8 minutes. Pay close attention, the cookies go quickly from nicely caramelized to burnt.
- Let the cookies cool down for a few minutes on the cookie sheet, then move them to a rack with an offset spatula.
