1-2-3 Shortbread Cookies with Almonds and Fennel
Ratios are the basis of pretty much everything baking. Without them, we would be lost and guessing what the texture, flavor or look of our baked goods would be. If you want to get a better understanding on the ratios used to create consistency in your baking, read “Ratios” by Michael Ruhlman.. Here I adapted the basic 1-2-3 cookie recipe by adding honey, vanilla, almonds and fennel to create a delicious buttery, salty shortbread cookie that I love and I hope you will too!
To learn more about improvising in the kitchen using ratios, check out my patreon page where I make this exact recipe!
**I suggest using ounces as a measurement for this recipe…this makes a smaller batch of cookies than most recipes so the measurements don’t convert quite as well to cups etc.
Recipe from “Ratios” by Michael Ruhlman
Adapted by Tierney Larson
Makes about 20 cookies
Ingredients:
1/4 tsp of fennel seeds (or a heaping 1/8 of a tsp of ground fennel)
2 ounces, or 1/2 cup of blanched slivered almonds
6 ounces (150g or 1 1/4 cups) of All-Purpose Flour
1/2 tsp diamond kosher salt (or 1/4 tsp for Morton’s)
1 ounce (2 1/4 tbl) of granulated sugar
1 ounce (21g or 1 tbl) of honey
4 ounces (8 tbl or one stick) of unsalted butter, room temperature
1/2 tsp vanilla extract
Ok so…preheat your oven to 350F and line 2 baking sheets with parchment paper.
Place the fennel seeds in a dry pan and place over medium heat. Toast until fragrant and then remove into a mortar and pestle or into a spice grinder and crush until mostly ground with some texture. Then wipe out the pan and add the almonds and place over medium heat and toast for a few minutes, stirring occasionally until fragrant. Roughly chop then set aside to fully cool.
Whisk the flour and salt together in a bowl until fully combined and set aside.
Place the sugar, honey and unsalted butter in the bowl of the stand mixer fitted with a paddle attachment and beat on medium-high for 3-4 minutes until light and fluffy. Scape down the bowl half way through to make sure it’s fully incorporated. Add the vanilla extract and beat for 1 minute more until combined.
Add the flour mixture and pulse and beat on low until combined. Scrape down the bowl and add the almonds and fennel and stir the rest by hand until fully incorporated.
Using a tbl or small ice cream scooper, portion the dough out onto the prepared cookie sheet and press them down into little circular disks about 1/2 an inch thick.
Place into the oven and bake for 12 minutes, rotating half way through. Until they’re golden brown on the bottom and looks set on the top. Place on a cooling rack to fully cool!
1-2-3 Shortbread Cookies with Almonds and Fennel
Ingredients
- 1/4 tsp of fennel seeds (or a heaping 1/8 of a tsp of ground fennel)
- 2 ounces, or 1/2 cup of blanched slivered almonds
- 6 ounces (150g or 1 1/4 cups) of All-Purpose Flour
- 1/2 tsp diamond kosher salt (or 1/4 tsp for Morton’s)
- 1 ounce (2 1/4 tbl) of granulated sugar
- 1 ounce (21g or 1 tbl) of honey
- 4 ounces (8 tbl or one stick) of unsalted butter, room temperature
- 1/2 tsp vanilla extract
Instructions
- Ok so…preheat your oven to 350F and line 2 baking sheets with parchment paper.
- Place the fennel seeds in a dry pan and place over medium heat. Toast until fragrant and then remove into a mortar and pestle or into a spice grinder and crush until mostly ground with some texture. Then wipe out the pan and add the almonds and place over medium heat and toast for a few minutes, stirring occasionally until fragrant. Roughly chop then set aside to fully cool.
- Whisk the flour and salt together in a bowl until fully combined and set aside.
- Place the sugar, honey and unsalted butter in the bowl of the stand mixer fitted with a paddle attachment and beat on medium-high for 3-4 minutes until light and fluffy. Scape down the bowl half way through to make sure it’s fully incorporated. Add the vanilla extract and beat for 1 minute more until combined.
- Add the flour mixture and pulse and beat on low until combined. Scrape down the bowl and add the almonds and fennel and stir the rest by hand until fully incorporated.
- Using a tbl or small ice cream scooper, portion the dough out onto the prepared cookie sheet and press them down into little circular disks about 1/2 an inch thick.
- Place into the oven and bake for 12 minutes, rotating half way through. Until they’re golden brown on the bottom and looks set on the top. Place on a cooling rack to fully cool!
