I generally live by the rule, “If it isn’t chocolate, it isn’t dessert.” However, sometimes rules are meant to be broken. There are actually times when I crave a little something to go with my morning tea or after a filling meal that ISN’T chocolate. Honestly!
When I was a child, my favorite thing about eating at a Chinese restaurant was the almond cookie for dessert. For a girl who, even as a child, lived by the chocolate credo, that’s saying a lot!
Because Almond Cookies are rolled into a ball, then brushed with an egg yolk wash, they’re a little more work than an average drop cookie. But after one bite, you’ll know they are worth the effort. An extra bonus is these Almond Cookies come out looking very professional – pop them in a pink box and people will think you spent a fortune at top bakery.
Note: Bigger is not always better. If these cookies are too large, they become a bit chewy. Stick with the recommended 1″ size dough ball.
Additional Note: You may notice there’s no salt in this recipe. It’s not an oversight.
ALMOND COOKIES – makes 45 cookies
- 45 whole almonds
- 1/2 cup butter, soft
- 1/2 cup shortening (I use Crisco)
- 1 egg
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 egg yolk
- 1/2 tsp water
Lightly toast the almonds. Let cool.
Using an electric mixer, cream the butter, shortening, and egg. Beat in the sugars and almond extract.
Gently add in flour, soda, and powder in 3 increments. You can use the mixer on low speed – just don’t over mix.
Roll dough into 45 1″ balls, placing them on an ungreased cookie sheets – a dozen per sheet works well. Flatten slightly with fingers.
Preheat oven to 350º Fahrenheit.
Beat egg yolk and water together, then lightly brush on cookies. Press an almond in center of each. Dip your finger in egg yolk wash and run it over almonds. (If you use the pastry brush, cookie dough gets on it and almonds don’t look as nice.)
Bake at 350ºF for 15 minutes if using a dark nonstick cookie sheet, and 19 minutes if using a silver one. (I prefer the dark sheet.) Cookies should be lightly browned. Let rest 2 minutes on sheet before removing to a wire rack to cool.