We have a winner – meet S, the sandie

Confession time again: I am guilty of dying for a good cookie. You already knew about the bread , but cookies are there too.
So, I am always looking for a new, promising, sweep you off your feet cookie recipe. And maybe if I were the only cookie muncher around I would have stopped after being introduced to my beloved macaron. But no, C loves cookies and she wants new ones every time. And after tries and passing loves, we met Mr. S, the sandie. We both crowned him as the winner of the quest, even if I love it plain and she loves him coated in chocolate.


I am not sure what makes it so irresistible: the nutty taste, the sandy texture, its cuteness.


For the cookies

280 g flour divided (245+35)
3 g baking powder
100 g very well toasted almonds
225 g soft butter
85 g powdered sugar
5 g vanilla extract
5 g almond extract

Combine 245 g of flour with the baking powder and salt (if using unsalted butter). Set aside.
Toast the almonds at 175 degrees Celsius for 10-12 minutes. Add the almonds and 35 g of flour in the food processor and grind them well. Set aside.
Combine the butter and sugar and beat about 3 minutes until very creamy. Add the extracts and beat well to combine.
Add the flour to the butter mixture and mix slowly to combine. Add the almond-flour mixture. Form a ball (DO NOT KNEAD OR OVERWORK YOUR DOUGH). Wrap the dough in plastic foil (i usually divide the dough in 3 as it is more comfortable with the rolling and baking) and flatten it (I prefer to shape it as a square). Chill for at least 1 hour (3 is more appropriate or overnight).
Preheat the oven to 175 degrees.
Roll the dough between 2 sheets of parchment paper into a rectangle (3-4 mm thick). Cut the dough into 2-3 cm squares and pierce every cookie with a fork (I use a wooden skewer). Throw away the scrapes as rerolling them is not recommended. Place the cookies on a parchment paper lined tray.
Bake for 15-20 minutes until golden (not brown).
Let them cool on a wire rack.


For coating
100 g milk chocolate
50 g bitter sweet chocolate

Temper the chocolates using the method you enjoy best. Dip one side of the cookies in the chocolate and place on parchment paper to set.

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6 responses to “We have a winner – meet S, the sandie

  1. Surely I would give in to these beauties. They look so so good :) I like them chocolate coated. What’s the difference between these and shortbread . Are these more rich ?

  2. They are sandy indeed, way more crumbly and crunchy than shortbread. You should really try them and let me know how it was.

  3. These look delicious… I have to stop coming to this blog, LOL…but i am addicted, i cannot loose weight if i keep doing these recepies, but i do love it..MMMHHHHH
    http://www.zulema2.wordpress.com

  4. Welcome to my “home” and I am glad you enjoy it.

  5. This is a good idea. I’m going to this blog more often!!!!

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