Name: Almond Cookie
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30
Ingredients: 2 egg yolks; 2 teaspoons (10 ml) water; 1 1/2 cup (375 ml) unbleached all-purpose flour; 1/3 cup (75 ml ) ground almond; 1 teaspoon (5 ml) baking powder; 3/4 cup (180 ml) unsalted butter, softened; 1/3 cup (75 ml) sugar; 2 teaspoons (10 ml) almond extract; 30 blanched almonds for garnish

Ingredients

- 2 egg yolks
- 2 teaspoons (10 ml) water
- 1 1/2 cup (375 ml) unbleached all-purpose flour
- 1/3 cup (75 ml ) ground almond
- 1 teaspoon (5 ml) baking powder
- 3/4 cup (180 ml) unsalted butter, softened
- 1/3 cup (75 ml) sugar
- 2 teaspoons (10 ml) almond extract
- 30 blanched almonds for garnish

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
- In a small bowl, mix one of the egg yolks with water. Set the egg wash aside.
- In a bowl, cream the butter, sugar, extract and remaining egg yolk until frothy.
- In another bowl, combine the almonds, flour and baking powder. Stir into the previous mixture.
- Count 15 ml (1 tablespoon) of dough per cookie. Shape them into a ball with the palms of your hands, then place on the sheet.
- Flatten them with two fingers and lightly push an almond in the centre of each cookie. Brush lightly with the egg wash mixture.
- Bake for 8 to 10 minutes. Do not let brown. Cool completely before serving.

Almond Cookie

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Ingredients

Preparation

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