These super cute Teddy Bear Almond Cookies are delicious adorable bite size dessert that are so innocently hugging almonds, cashews or walnuts. If you want to get creative, after teddy bear almond cookies are done baking and thoroughly cooled dip them halfway in milk or dark chocolate then lay down to dry.
Japanese cook, Maa Tamagosan, created these one of a kind cookies detailed in her blog but it is in Japanese but luckily we have translated the recipe into English for you.
Directions:
1. Preheat oven to 320 F
2. Mix 1 1/4 cups cake flour , 1/4 cup potato starch and a pinch of salt in bowl
3. Mix 1/2 cup beet sugar syrup, 1/8 cup honey and 1/3 cup vegetable oil in a small bowl
4. Once thoroughly mixed, spread between parchment paper and roll out with rolling pin
5. Use a bear cookie cutter to cut out the shapes
6. Draw the face with a sharp point metal kitchen tool, place the almond and have the bears hug them tight
7. Use leftover dough to make the little round balls as tails
8. Bake for 10 minutes. Reduce heat to 150°C (300 F) and bake for an additional 10 minutes
9. Take out of the oven and they’re done!
What other treats would you place in the Teddy Bear Cookies arms ? No honestly, I could really use some of your ideas to update this post with.
What is beet sugar syrup ? Click here to read how to make Beet Sugar Syrup recipe.
What can be used instead ? Chemically, cane sugar is very similar to beet sugar. These sugar sources are 99.95 percent the same, but trace minerals make up the 0.05 percent difference between them. This small difference makes cane sugar a better choice for caramelizing and for use in candy recipes. For use in recipes, replace the beet sugar with an equal amount of cane sugar. Cane Beet sugar requires less refining than cane sugar.
