Ingredients
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3/4 cup butter, softened
3/4 cup shortening
3/4 cup granulated sugar
1 egg
2 teaspoons almond extract
1/2 teaspoon vanilla
3 cups all-purpose flour
1/2 cup ground almonds
1 1/4 teaspoons baking powder
70 blanched whole almonds (about 2/3 cup/150 mL)
1 egg yolk
Preparation
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In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
Bake in centre of 350\u00b0F (180\u00b0C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.).
Canadian Living Magazine.
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