Amerikaner Biscuits is a traditional German recipe for a classic biscuit (cookie) vanilla biscuit using a dry vanilla pudding mix as a base that is often iced with half black and half white icing (frosting). The full recipe is presented here and I hope you enjoy this classic American version of: Amerikaner Biscuits.
Cream the butter, sugar, vanilla extract and almond extract together until soft and fluffy. Add the eggs one at a time along with 1 tbsp flour to prevent curdling. Beat well into the butter mix. Now add the pudding mix and blend in then ad the milk and baking powder. Blend in sufficient flour to make a relatively loose dough. Chill this for several hours before using.
Drop the dough onto a greased baking tray (use 2 tbsp per biscuit) and bake in an oven pre-heated to 170°C (325°F/Gas Mark 3) for between 15 and 17 minutes, or until set and lightly browned. Allow to cool then transfer to a wire rack to cool completely.
You can also brush them with almond glaze whilst still warm, if you wish (this is made from icing sugar, boiling water and almond extract; add sufficient icing sugar for a medium-thick consistency). These are often iced with one half black and the other half white (as in the image).
