Ingredients: |
Ingredients: 1 3/4 Cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 1/3 cup almond flour
1/2 teaspoon sea salt
2 sticks (8oz) unsalted butter, cubed , at room temp
1 cup granulated sugar
2 large eggs, divided
1 teaspoon almond extract
2 tablespoon water
whole or sliced almonds , for topping cookies, and sparkling sugar, for garnish
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Directions: |
Directions:1. Line two rimmed baking sheets with silicone baking mats or parchment paper.
2. A medium bowl, add flour, baking soda, almond flour, and salt; whisk to combine.
3. To the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add 1 egg, almond extract, and water and beat until well combined.
4. Reduce the speed of the mixer to low and gradually add the flour mixture, mixing just until the dough clumps together, about 1 minute. Gather the dough together to form a ball. Flatten the dough into a disk, cover in plastic wrap, and transfer to the refrigerator to chill for 1 hour.
5. While the dough is chilling, whisk the remaining egg in a small bowl for egg wash and set aside. Preheat oven to 350 F.
6. Using a tablespoon, portion the chilled dough and roll the dough between your palms into 1 1/2-inch balls.
7. Place the balls 2 inches apart onto the prepared baking sheets. Flatten each dough ball slightly and press a blanched almond into the middle. Brush the cookies with egg wash and sprinkle with sparkling sugar. Transfer the cookie sheets to the oven to bake, rotating the pans halfway through, until light golden brown, 12 to 15 minutes.
8. Allow the cookies to cool to the touch on baking sheets before transferring to a wire cooling rack to cool completely. |
This recipe for Sweet Almond Cookies is from