I hope you’re okay with hearing more about Spain in the coming weeks. It was such a good vacation, I’m going to relive it in my mind and in my kitchen for as long as I can, and the food was so fabulous, I hope you take it back to your kitchen as well. Let’s get cooking- and first up are these Spanish almond cookies.
The inspiration for this came, wait for it- from an airport lounge. Before making it to Mallorca, we had approximately 5 hours in the Barcelona airport and thanks to our credit card lounge access, we had a comfortable place to pass the time.
Along with the many Spanish delicacies that met us, slightly mess and jet lagged after the 9 hour flight, there were quite a few delicious desserts that we were both anxious to try. While Ham veered towards the creme filled croissants, I couldn’t help but be drawn to the cookies.
These, as it turns out, are… not them. However, in my attempt to recreate what turned out to be almond shortbreads, I ended up making these and they are also good enough to share!
Don’t worry, you’ll see those almond shortbreads soon enough.
About these Spanish almond cookies – they don’t’ have any butter, but rather olive oil, which is apropos given the amount of it we ate on our travels. The dough is crumbly from a mix of all-purpose flour and almond meal, but the resulting cookie comes out cakey/crumbly and it honestly is the perfect afternoon treat when you want something sweet, but don’t want the sugar crash that comes along with a honking slice of cake at 3 pm.
Side note- I do support honking slices of cake at 3 pm.
But good sense must kick in some days, and for those days, we have this cookie.
I altered the recipe from Spain on a Fork to add cinnamon, a sprinkle of sugar and slivered almonds on top for some garnish.
These come together so quickly thanks to the oil and are just the thing should a cookie emergency strike.
[amd-yrecipe-recipe:177]
