Almond Cookies

Name: Almond Cookies
Prep time: 45 min
Cook time: 20 min
Yield: 40
Ingredients: 1 cup (250 mL) vegetable shortening, butter flavoured or regular; 3/4 cup (175 mL) sugar; 1 1/3 cups (325 mL) Robin Hood® Almond Flour Robin Hood® Almond Flour (Gluten Free); 1 tsp (5 mL) almond extract; 1 tsp (1 mL) salt; 1 egg; 1 cup (250 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 3/4 cup (175 mL) Robin Hood® Best for Cake and Pastry Flour Robin Hood® Best for Cake & Pastry Flour; 1/2 tsp (2 mL) baking soda; 1 egg (or egg yolk), beaten; 1 cup (250 mL) blanched sliced almonds

Prep Time 45 mins

Cook Time 20 mins

Serves 40

Difficulty N/A

Ingredients

1 cup (250 mL) vegetable shortening, butter flavoured or regular
3/4 cup (175 mL) sugar
1 1/3 cups (325 mL) Robin Hood^® Almond Flour
1 tsp (5 mL) almond extract
1 tsp (1 mL) salt
1 egg
1 cup (250 mL) Robin Hood^® Original All Purpose Flour
3/4 cup (175 mL) Robin Hood^® Best for Cake and Pastry Flour
1/2 tsp (2 mL) baking soda
1 egg (or egg yolk), beaten
1 cup (250 mL) blanched sliced almonds

Robin Hood^® Almond Flour (Gluten Free)

Robin Hood^® Original All Purpose Flour

Robin Hood^® Best for Cake & Pastry Flour

Directions

Step 1:

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

Step 2:

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.