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Cornmeal cookies

Frida Kahlo's Almond Cookies

Course Dessert, Snack
Cuisine Mexican
Keyword Cornmeal Cookies, Frida Kahlo Recipes, Mexican Cookies, Mexican recipes
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2 dozens

Ingredients

  • 1 cup flour
  • 3/4 cup cornmeal
  • 1+1/8 cups white granulated sugar
  • 3/4 cup blanched almonds ground and toasted
  • 3/4 cup butter softened
  • 3 egg yolks
  • 24 whole-blanched almonds

Instructions

  1. Preheat oven to 350 degrees F
  2. Line two baking sheets with parchment paper.
  3. Toast almonds.
    toasting almonds
  4. Sift flour and cornmeal together in a bowl.
  5. Make a well and add sugar, ground almonds, butter, and egg yolks.
    egg yolks in batter
  6. Stir it together and then use your hands to knead the batter to make sure the butter is evenly distributed.
    almond cornmeal cookie batter
  7. Roll into balls and flatten them slightly on the cookie sheet.
  8. Press a blanched almond into the center of each cookie.
    pre-baked almond cornmeal cookies
  9. Bake for 15 minutes or until the edges become golden brown.
  10. Transfer to a wire rack to cool.

Recipe Notes

*From Frieda's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle, Clarkson Potter Publishers, New York 1994
 
**The original recipe made over 50 cookies. I halved it.