Meitschibei - Swiss Almond Cookies

Ingredients

• 200g (1 ¾ cups) ground almonds 200g (1 ¾ cups) ground almonds
• 150g (1 ¼ cups) all-purpose flour 150g (1 ¼ cups) all-purpose flour
• 150g (⅔ cup) unsalted butter, softened 150g (⅔ cup) unsalted butter, softened
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 egg 1 egg
• Sliced almonds, for topping Sliced almonds, for topping

Nutrition

• Calories: 120 kcal / 502 kJ
• Fat: 9g (Saturated Fat: 3g)
• Carbohydrates: 8g (Sugar: 5g)
• Protein: 3g
• Fiber: 1g
• Salt: 0.01g

Preparation

1. 1.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. 2.
   Add the egg and vanilla extract to the butter-sugar mixture and mix well.
3. 3.
   In a separate bowl, combine the ground almonds and flour.
4. 4.
   Gradually add the almond-flour mixture to the butter-sugar mixture, mixing until a dough forms.
5. 5.
   Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Take small portions of the chilled dough and roll them into balls, approximately 2cm (0.8 inches) in diameter.
8. 8.
   Place the dough balls onto the prepared baking sheet, leaving some space between them.
9. 9.
   Gently press a few sliced almonds onto the top of each dough ball.
10. 10.
    Bake in the preheated oven for 12-15 minutes, or until the cookies turn golden brown around the edges.
11. 11.
    Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Ground Almonds — Make sure to use finely ground almonds for a smooth texture in the cookies.
• Butter — Soften the butter at room temperature before creaming it with the sugar to ensure a smooth and well-incorporated dough.
• Sliced Almonds — Toast the sliced almonds lightly before placing them on top of the cookies for an extra nutty flavor.

Tips & Tricks

• For a more pronounced almond flavor, you can add a few drops of almond extract along with the vanilla extract.
• If the dough becomes too soft to handle, refrigerate it for a few minutes to firm it up.
• To achieve a uniform size and shape, use a cookie scoop or a teaspoon to portion the dough.
• Store the cooled cookies in an airtight container to maintain their freshness and crispness.
• These cookies make a delightful gift when packaged in a decorative tin or box.

Serving advice

Serve Meitschibei with a cup of hot tea or coffee for a delightful afternoon treat. They are also perfect for holiday gatherings or as a sweet addition to a dessert platter.

Presentation advice

Arrange the Meitschibei on a serving platter or a decorative cookie tray. Dust them lightly with powdered sugar for an elegant touch. The golden-brown color and almond slices on top make them visually appealing.