Belgian Thin Spiced Almond Cookies | Pain d’Amandes
- Belgium, Christmas, Cookies & Pastries, Desserts & Sweets, Holidays & Seasonal
Crisp, buttery, and delicately spiced – these thin almond cookies are a traditional Belgian specialty. Perfect for the holiday season or as a delicious companion to coffee or tea, this easy recipe ensures you’ll have irresistible cookies ready in no time.
Ingredients:
- 115 g butter
- 300 g brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 80 ml water
- 325 g all-purpose flour
- ¼ tsp salt
- ¼ tsp baking soda
- 85 g whole almonds (unblanched)
- 30 g almond slices
Directions:
1. Prepare the Sugar Mixture: In a medium saucepan, combine butter, brown sugar, cinnamon, nutmeg, and water. Heat over medium heat, stirring occasionally, until the butter and sugar have fully melted. Remove from heat immediately.
2. Mix the Dough: In a large mixing bowl, whisk together flour, salt, and baking soda. Gradually pour the sugar mixture into the dry ingredients, stirring with a wooden spoon or a kitchen machine until just combined. Add the whole almonds and almond slices, and stir until evenly distributed.
3. Chill the Dough: Line a square (20 x 20 cm) or rectangular (23 x 15 cm) pan with plastic wrap. Press the dough firmly into the pan, cover with more plastic wrap, and refrigerate for at least 2–4 hours, preferably overnight.
4. Slice and Bake: Preheat your oven to 160°C (top and bottom heat). Remove the dough from the pan and plastic wrap. On a cutting board, cut the block in half, then slice each half into thin slices (about 0.5 cm or thinner). Arrange the slices on a baking sheet lined with parchment paper, leaving some space between them.
Bake one tray at a time for 8–10 minutes until golden underneath. Flip the cookies and bake for an additional 8–10 minutes, until crisp and golden.
5. Cool and Enjoy: Transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 4-6 weeks.
Some Recipe Tips:
Thin slicing is key: Aim for the thinnest slices possible for the crispiest texture. A sharp knife ensures clean cuts and prevents the dough from crumbling.
Holiday twist: Add a pinch of cloves or cardamom for extra warmth and spice.
Gift idea: These cookies make a thoughtful, homemade holiday gift when packed in decorative tins.
Storage: To ensure the cookies stay fresh and crisp, store them in an airtight container at room temperature. They will keep for at least 4 weeks, making them perfect for holiday preparations or gifting in advance.
Belgian Thin Spiced Almond Cookies | Pain d’Amandes
Course: Desserts & Sweets, Cookies & PastriesCuisine: BelgiumDifficulty: Easy50-60
cookies20-30
minutesat least 2-4
hoursCrisp, buttery, and delicately spiced – these thin almond cookies are a traditional Belgian specialty. Perfect for the holiday season or as a delicious companion to coffee or tea, this easy recipe ensures you’ll have irresistible cookies ready in no time.
Ingredients
115 g butter
300 g brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
80 ml water
325 g all-purpose flour
¼ tsp salt
¼ tsp baking soda
85 g whole almonds (unblanched)
30 g almond slices
Directions
Prepare the Sugar Mixture: In a medium saucepan, combine butter, brown sugar, cinnamon, nutmeg, and water. Heat over medium heat, stirring occasionally, until the butter and sugar have fully melted. Remove from heat immediately.
Mix the Dough: In a large mixing bowl, whisk together flour, salt, and baking soda. Gradually pour the sugar mixture into the dry ingredients, stirring with a wooden spoon or a kitchen machine until just combined. Add the whole almonds and almond slices, and stir until evenly distributed.
Chill the Dough: Line a square (20 x 20 cm) or rectangular (23 x 15 cm) pan with plastic wrap. Press the dough firmly into the pan, cover with more plastic wrap, and refrigerate for at least 2–4 hours, preferably overnight.
Slice and Bake: Preheat your oven to 160°C (top and bottom heat). Remove the dough from the pan and plastic wrap. On a cutting board, cut the block in half, then slice each half into thin slices (about 0.5 cm or thinner). Arrange the slices on a baking sheet lined with parchment paper, leaving some space between them.
Bake one tray at a time for 8–10 minutes until golden underneath. Flip the cookies and bake for an additional 8–10 minutes, until crisp and golden.
Cool and Enjoy: Transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 4-6 weeks.
Notes
- Thin slicing is key: Aim for the thinnest slices possible for the crispiest texture. A sharp knife ensures clean cuts and prevents the dough from crumbling.
- Holiday twist: Add a pinch of cloves or cardamom for extra warmth and spice.
- Gift idea: These cookies make a thoughtful, homemade holiday gift when packed in decorative tins.
- Storage: To ensure the cookies stay fresh and crisp, store them in an airtight container at room temperature. They will keep for at least 4 weeks, making them perfect for holiday preparations or gifting in advance.
