• Prep Time 45 minutes
  • Baking Time 20 minutes
  • Makes 40 cookies
  • Freezing Excellent
  • Almond Cookies
    Almond Cookies

Ready.
Set.
Make.

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Ingredients

  • 1 cup vegetable shortening, butter flavoured or regular
  • 3/4 cup sugar
  • 1 1/3 cups Robin Hood® Almond Flour
  • 1 tsp almond extract
  • 1/4 tsp salt
  • 1 egg
  • 1 cup Robin Hood® Original All Purpose Flour
  • 3/4 cup Robin Hood® Best for Cake and Pastry Flour
  • 1/2 tsp baking soda
  • 1 egg (or egg yolk), beaten
  • 1 cup blanched sliced almonds

Serving Size: 40 cookies

Next

Directions

Serving Size: 40 cookies

  • Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
  • Beat shortening, sugar, almond flour, extract and salt together on high speed of electric mixer until well combined, about 3 minutes. Add 1 egg and beat well. Add flour and baking soda and mix until a crumbly dough forms. Roll dough into 1" (2.5 cm) balls and place on prepared baking sheets. Brush generously with beaten egg or yolk (yolk will give a more yellow colour). Sprinkle with almonds and press gently so they stick. Bake in preheated oven 18-20 minutes or until golden. Let set on baking sheets 5 minutes, then remove to cooling rack.
Finish

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