I love oat and almonds so it and almond and oatmeal cookie is just perfect for me. This recipe is very simple and doesn’t take long to make. It yields about 44 cookies and they keep well in an airtight container. I have made these before but I had a hankering for them again and thought I would do another video, since I have a new immersion blender that I can use for processing.
Although I used ground almonds in my cookies whole almonds would be ok too, since they are placed in a processor with half of the oats and then processed to a fine crumb.
To add to the flavour a little lemon zest and some ground cinnamon works very well indeed.
Mine turned out very well and I enjoyed a few with a lovely cup of tea. You could also add in some chopped cranberries or glace cherries for extra flavour and texture if you wanted to.
- 300g(3 3/4 cups) rolled oats
- 50g(1/2 cup if ground)almonds
- 125g(1 stick +1 tbsp) softened butter
- 125g(1/2 cup + 2 tbsp)caster sugar
- 1 medium egg(large in USA)
- 1 medium egg yolk(large in USA)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- Zest from one lemon.
- Place the almonds, ground cinnamon, baking powder and about half of the oats into a food processor and process until you have a fine grain.
- Add the softened butter and process until it all clumps together.
- Transfer to a large bowl and the sugar and lemon zest.
- Mix together(I used my hands).
- Add the egg and extra yolk into the mixture and mix until well combined.
- Add the remaining oats and mix until all is well combined.
- Refrigerate for 30 minutes.
- Preheat the oven to 180C/160C fan/350F.
- Line a couple of baking trays with parchment paper or silicone mats.
- Divide the cookie mixture into 15g (1/2 oz) portions and roll into tight balls, placing on the baking tray leaving a gap for spreading.
- Bake in the oven for 15 to 20 minutes, until the cookie have spread a little and turned a nice golden colour.
- Remove from the oven and transfer to a wire rack to cool completely.