Thin Spiced Almond Cookies Pains Damandes Recipe

I absolutely adore this recipe because it strikes the perfect balance between the warm spices of cinnamon, ginger, and cloves, giving me cozy vibes and a taste of nostalgia with every bite. Plus, the addition of sliced almonds adds a delightful crunch and texture that elevates these cookies to an irresistible level!

Creating Thin Spiced Almond Cookies, or Pains D’Amandes, is a joy. These delicate cookies combine my warm spice blend of 1/2 teaspoon each of cinnamon and baking soda with a hint of ginger and cloves.

They use rich unsalted butter, both granulated and light brown sugars, and an almond base that Add a couple of mismatched, messy dollops to a baking sheet, and amazing things happen inside the oven.

Ingredients

Regular all-purpose flour supplies the foundation and the energy; it is almost entirely starch and contains only 2% protein.

Cinnamon, ground: Contributes warmth and spiciness; may assist in regulating blood sugar levels.

Dried ginger: Delivers a fiery punch; recognized for its anti-inflammatory effects.

Butter without salt: Delivers fats and flavors; assists in rendering a tender texture.

Sugar that has been granulated: This does sweeten the cookies, and it is the granulated sugar that provides the largest amount of carbohydrates in the cookies.

Brown sugar: Contributes sweetness and moisture; brings a hint of molasses flavor.

Almonds that have been sliced: They give crunch and protein; they are a form of healthy fat.

Ingredient Quantities

• 1 cup (140g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (55g) packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup (45g) sliced almonds

Instructions

1. Heat your oven to a temperature of 350°F (175°C) and prepare two baking sheets with parchment paper.

2. In a medium bowl, combine the following ingredients and mix well: flour, baking soda, cinnamon, ginger, cloves, and salt.

3. In a spacious mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together with an electric mixer until the combination is light and fluffy.

4. Incorporate the egg and the vanilla extract into the butter and sugar mixture, mixing until well incorporated.

5. Slowly incorporate the dry ingredients into the wet ingredients, stirring until they are nearly combined. Mixing should stop before the batter reaches smoothness, as overmixing will activate the gluten in the flour and give a tough texture to the muffins.

6. Using a spatula, fold in the sliced almonds with gentle, sweeping motions, making sure they are evenly dispersed throughout the dough.

7. Drop spoonfuls of dough onto the prepared baking sheets using a tablespoon or small cookie scoop. Place the mounds of dough about 2 inches apart on the baking sheets to allow for spreading.

8. To ensure even baking, flatten each cookie slightly with the bottom of a glass or the back of a spoon.

9. Preheat the oven to 375°F (190°C). Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies look like they’re almost done.

10. Take the cookies out of the oven and allow them to cool on the baking sheets for 5 minutes. After that, you can move them to a wire rack where they can finish cooling. Enjoy your cookies once they are done chilling!

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Medium bowl
5. Spacious mixing bowl
6. Electric mixer
7. Spatula
8. Tablespoon or small cookie scoop
9. Glass or spoon (for flattening)
10. Wire rack

FAQ

• Q: Can I freeze the cookie dough for later use?A: Yes, the dough can be frozen. Tightly wrap it in plastic wrap and place it in a freezer bag. After that, thaw it in the refrigerator before you bake.
• Q: What can I use instead of all-purpose flour to make it gluten-free?A: For this recipe, you can substitute all-purpose flour with a 1:1 blend of gluten-free baking flour.
• Q: How should I store the baked cookies?Store the cookies at room temperature in a container that you cannot penetrate with air for up to one week.
• Q: Can I substitute the almonds with another nut?A: Yes, you can use sliced hazelnuts or pecans in place of almonds.
• Q: Is it possible to make these cookies dairy-free?Use a dairy-free butter alternative, such as the plant-based version of butter.
• Q: Can I reduce the sugar content in the recipe?You can slightly lessen the amount of sugar, but it could influence the texture. Think about using a sugar substitute that works for baking.

Substitutions and Variations

For all-purpose flour: Substitute with almond flour for a gluten-free option, but keep in mind that this may alter the texture.
To substitute unsalted butter for a mixture without dairy: Use coconut oil or vegan butter (they’re both great!)—in equal amounts—to replace the dairy.
To substitute for granulated sugar, you can use coconut sugar or an equal amount of honey for a somewhat different flavor profile.
When using light brown sugar, you can replace it with an equal amount of any of the following:

– Dark brown sugar (for a richer flavor)
– Coconut sugar (for a healthier alternative)
If you want to use a different nut in place of sliced almonds, try this: Chop some pecans or walnuts into pieces. Use those in the same amount that you would for the sliced almonds. Whether you chop or use straight pecan or walnut pieces, these nuts will supply a different flavor and texture, but hopefully a pleasing one, in your dish.

Pro Tips

1. Ensure Proper Butter Softness Make sure your butter is adequately softened before you begin mixing. It should be soft enough to leave an indentation when pressed but not melted. This ensures a smooth and well-incorporated batter.

2. Chill the Dough If you have the time, chilling the dough in the refrigerator for 30 minutes before baking can help prevent excessive spreading and enhance the flavors.

3. Roast the Almonds For an extra depth of flavor, consider toasting the sliced almonds before folding them into the batter. Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes until they are golden.

4. Spice Balance If you prefer a stronger spice flavor, slightly increase the amounts of cinnamon, ginger, or cloves according to taste. Be cautious as these spices are potent.

5. Monitor Baking Time Keep a close eye on the cookies around the 8-minute mark. Every oven bakes differently, and you want to ensure you reach that perfect golden edge without overbaking.