![]() You can freeze these almond cookies in a freezer bag or airtight container for up to 2 months. Store almond cookies in an airtight container for up to 5 days. If you can bear to wait, these cookies are even better the day after they’re baked. Better yet, measure by weight for accuracy. Use a spoon to fill your measuring cup, then sweep the excess off of the top with a butter knife. ![]() By now, you probably already know not to scoop the all-purpose flour out of the bag with your measuring cup, but the same goes for almond flour. Keep in mind that butter begins to melt at 68☏, so don’t let it come all the way to room temperature. Set it on the counter at least an hour before you plan on baking when it’s soft, it will incorporate into the rest of the ingredients more easily.
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