Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ pound shortening or lard
¾ cup granulated sugar
½ cup dark brown sugar
1 large egg
1 teaspoon almond extract
½ teaspoon vanilla extract
Blanched almonds
1 egg yolk, for brushing
Tools Needed
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Bake with Me
Preparation
In collaboration with Chef Dennis Chan of Blue Bamboo
Combine the flour, baking powder, and baking soda in a medium bowl. Set aside.
In a stand mixer fitted with a paddle attachment, add both sugars and shortening. Mix on medium-high speed until light and fluffy. Add whole egg, almond extract, and vanilla extract. Mix well.
Add the dry ingredients into the bowl of the stand mixer, about â…“ at a time, and mix on medium-low speed until just combined. Place the stand mixer bowl in the refrigerator and chill for 15-20 minutes.
While the dough is chilling, preheat the oven to 350℉. Line two baking trays with parchment paper or silicone mats. Set aside.
Using a cookie scoop, scoop the chilled dough onto the lined baking trays, spacing about 2 inches apart.
Lightly press a single almond into the top of each cookie, then use a basting brush to lightly brush the egg yolk across the top.
Bake the cookies for 15-20 minutes, or until golden brown. Allow the cookies to cool on the baking tray until hardened and flaky. Enjoy!