Mini Earl Grey and Almonds Cookies
@under_baked Mini Earl Grey and Almonds Cookies Recipe Makes 35 mini cookies Wet ingredients: 65g Softened unsalted butter 35g White granulated sugar 35g Powdered sugar 1/8 tsp Salt 25g Eggs 1/2 tsp Vanilla extract Dry ingredients: 110g Cake flour 25g Almond meal 8g Earl Grey Powder (4 sachets) 1/2 tsp Baking Powder 1/8+1/16 tsps Baking Soda 1/8 tsp Salt Inclusions: 50g Finely chopped almonds Preparation: 1. Cream the butter with salt, granulated sugar and powdered sugar, on low speed. 2. Mix the eggs with the vanilla extract, and slowly add it to the butter mixture, mixing on medium-high speed. 3. Thoroughly whisk all the dry ingredients together, and incorporate into the butter mixture with cutting motions, until the dough is about 70% uniform. 4. Add the inclusions and incorporate it to the cookie dough until it is fully uniform. 5. Preheat your oven to 170C (fan mode on) setting a baking rack at the middle shelf of the oven. 6. Shape the cookies into balls: each cookie should be 9-10g in weight (it should take around 10 minutes to complete rolling all the cookies). 7. Place the cookies on a baking sheet lined with parchment paper, and space then neatly. 8. Lower the temperature to 160C and bake the cookies for 14 mins. 9. Chill completely on a cooling rack before serving. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #cottagecorebaking #earlgreycookie #cookiesrecipes #recipetotry
♬ EASY – LE SSERAFIM
As part of my mini cookies recipes series, released during August, here’s the recipe for the mini earl grey and almonds cookies. Adding earl grey to pastries lends them such wonderful aroma.
First published:
Last modified:
Mini Earl Grey and Almonds Cookies:
Equipment: No need for special equipment.
Recipe: 36 Mini cookies.
For the basic dough mixture:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 65g |
| White Granulated Sugar | 35g |
| Powdered Sugar | 35g |
| Salt | 1/8 tsp |
| Eggs | 25g (Half medium sized egg) |
| Vanilla Extract | 1/2 tsp |
For the dry ingredients and inclusions:
| Ingredient | Amount (g / units) |
| Cake Flour | 110g |
| Almond Meal | 25g |
| Baking Powder | 1/2 tsp |
| Baking Soda | 1/8 + 1/16 tsps |
| Earl Grey Tea (powdered) | 8g (powder from 4 sachets) |
| Salt | 1/16 tsp |
| Almonds, finely chopped | 50g |
Preparation instructions:
- In a large bowl, using an electric handheld mixer, on medium speed- cream the softened butter with the sugar and powdered sugar until creamy (2-3 minutes).
- In a separate bowl, whisk the eggs and the vanilla. Gradually stream the eggs mixture while you keep mixing on medium speed, for 2 more minutes. It is important to scrape the bowl occasionally with a spatula, to ensure even mixing.
- Sift the dry ingredients over the butter mixture: flour, almond meal, baking powder, salt, earl grey and baking soda, and incorporate with cutting like motions until 80% combined.
- Add in the almonds and fold until fully combined.
- Pre-heat your oven to 170C (fan mode on), placing a baking rack at the middle shelf inside the oven.
- Shape the dough into small, 10g dough balls (takes about 10 minutes to complete this task), and evenly space them on a baking sheet lined with parchment paper.
- Put the cookies in the oven and decrease the temperature to 160C (fan mode on). Bake for 13-14, until the cookies just start to brown.
- Cool down completely before storing.
