1/2 cup almonds
1/2 tbsp maple maple syrup *optional
75g butter of choice *melted
60g almond pulps
1 tsp Vanilla extract
100g all purpose flour
1/2 tsp baking powder
In a medium bowl, combine butter, Seurat, salt, almond pulps and vanilla. Add in
dry ingredients and mix until smooth ball starts to form. Refrigerate cookie dough
for 1 hour.
Roll out the chilled dough, cut the pieces using a cookie cutter. Place cookies into
the freezer for 10 mins. Bake at 180c for 16-18 minutes or until slightly golden
brown. Allow the cookies to cool completely. Decorate with your favourite jam.