Pain D Amandes Brussels Almond Bread Cookies
Delightfully crisp and irresistibly nutty, Pain d’Amandes Brussels Almond Bread Cookies are a classic Belgian treat that will elevate your tea-time or coffee-break experience. These ultra-thin, buttery cookies are made with aromatic brown sugar, a hint of warm cinnamon, and crunchy sliced almonds, creating a perfect balance of sweetness and texture. The dough is chilled into a firm log for easy slicing, ensuring that every cookie bakes to golden perfection with delicately crisp edges. Perfect for sharing, this recipe yields approximately 40 cookies—ideal for gifting or indulging your guests. Pair these elegant almond cookies with a steaming cup of coffee or tea for a truly European-inspired snack.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 180 grams Brown sugar
- 60 ml Water
- 0.5 teaspoons Salt
- 0.5 teaspoons Cinnamon
- 250 grams All-purpose flour
- 1 teaspoons Baking soda
- 150 grams Sliced almonds
Instructions
In a medium-sized saucepan, melt the butter over low heat.
Add the brown sugar, water, salt, and cinnamon to the melted butter. Stir occasionally until the sugar has fully dissolved and the mixture is smooth. Remove from heat and let cool slightly.
In a large mixing bowl, combine the flour and baking soda. Gradually pour the cooled butter and sugar mixture into the flour, stirring until a dough forms.
Fold in the sliced almonds, ensuring they are evenly distributed throughout the dough.
Transfer the dough onto a piece of parchment paper and shape it into a rectangular log approximately 4 cm (1.5 inches) wide. Wrap the log tightly in the parchment paper and refrigerate for at least 2 hours, or until firm. For best results, chill overnight.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Using a sharp knife, slice the chilled dough into very thin slices (about 2-3 mm thick). Arrange the slices on the prepared baking sheets, leaving a small gap between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. Keep an eye on them as they bake, as they can brown quickly.
Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week. Enjoy with coffee, tea, or as a standalone snack!
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 397.2 g | 144% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 180.1 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1683 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
