Daily Archives: 1 June 2020

Cookie of the Week: Pain d’Amandes

Today’s cookie recipe is one that combines sophistication with simplicity. Just what you want with your lockdown mid-morning coffee.

They hail from Belgium, and go by the name of pain d’amande in French and amandelbood in Flemish, and just plain almond bread to you and me. Think of butterfly-thin crisp spiced cookies studded with almonds and you’re there. They’re a lovely addition to a cup of coffee, or used as a wafer with some ice cream. You can also stack them up like a house of cards, as we’re in lockdown and need to things to amuse us. I managed 3 levels!


I say that these are easy because they really are. You make a butter and sugar syrup, add the flour and spices, then add the almonds, then let it all set and chill in a block. Then you slice, bake and enjoy eating lots and lots of them.

The only bit that is vaguely tricky is getting those very thin slices. I found the best way is to make sure you have a very, very sharp knife, line it up, and go for it – press down in one clean move, and you should get an even slice. Avoid sawing or serrated knives so that you get nice, clean slices of almond peeking out.


You can play around with the flavours here. I used cinnamon, but you could add a dash of ginger, or cloves, or mixed spices. Orange zest would also work well, and you could swap out the almonds with whole hazelnuts or pistachios for a bit of contrast. I’ve seen some recipes that suggest you need to remove the skin from nuts before using them, but I happily used whole almonds, skin and all, and they were fine.

One little word of warning – whatever you do, don’t swap the sugar. I’ve made these a few times during lockdown, and they work well with dark brown sugar. But I decided to get creative and swapped it for light brown sugar. Big mistake. The dough seems like it is working, but once it has cooled, it becomes hard and brittle, so it is impossible to cut. It probably has something to do with the moisture content of different types of sugar, and I though it is worth sharing my culinary mishaps to prevent them happening to others!

I would also highly recommend doing a test bake with these – when you’ve sliced the first one, bake it solo to test how long you need in the oven. They are so thin that the difference between baked to crisp, buttery perfection and being incinerated is not that long. Better to go wrong on one than a tray of 30!

To make pain d’amandes (makes around 100 cookies)

• 100g butter
• 165g dark brown sugar
• 30ml water
• 1/4 teaspoon salt
• 250g plain flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 75g whole almonds, hazelnuts or pistachios

1. Put the butter, sugar, water and salt into a saucepan. Warm gently until the butter has melted and the sugar has dissolved, but do not let it boil.

2. Add half the flour and mix well. Add the rest of the flour, the cinnamon and the baking soda, and mix until combined. Mix in the nuts.

3. Put the mixture into a container to set. You want something with straight sides, and aim for a rectangle of 10 x 20cm. I used a square baking tray, then built a little “wall” of tin foil to get the right side, and lined it with greaseproof paper. Pop it in the fridge for a couple of hours to firm up.

4. Time to bake. Preheat the oven to 160°C (320°F). Line a baking tray with greaseproof paper.

5. Remove the dough from the fridge. Cut it in half lengthways. Now use a very sharp straight-edged knife to cut thin slices off the dough. Aim for around 2mm, and push the knife down in one clean movement. Arrange the slices on the baking sheet, leaving space fo them to expand(*).

6. Bake the cookies for around 8 minutes (or longer if your slices are thicker), turning half-way to get an even bake. They will be soft when they come up, but will turn hard once they cool. Store in an airtight container, and enjoy with coffee.

(*) I found it easiest to slice off as many piece of dough as I needed to fill the tray, then bake them in batches. Pop the dough back in the fridge while a batch is baking so it stays firm and easy to slice.

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