Ingredients
Equipment
Method
- Prepare the Dough: Cream butter and sugar until fluffy, then incorporate the egg and almond extract.
- Mix the Dry Ingredients: Combine the flour, almond flour, baking powder and baking soda, then gradually add to the wet mixture.
- Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 325F.
- Shape the Cookies: Roll into 12 balls, lightly flatten, and top with a whole almond.
- Egg Wash and Bake: Brush with egg wash, bake at 325°F (165°C) until golden, about 20-22 minutes. Oven times may vary. Let cool before serving.
Video
Notes
Don’t skip chilling the dough; it ensures the cookies hold their shape and prevents spreading.
Use high-quality almond extract for the best flavour.
Press the almond gently into the dough to prevent it from dislodging during baking.
Ensure butter is softened but not melted for a perfect creamy consistency.
Use parchment paper or silicone sheet to avoid sticking and ensure even baking.
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