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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 8 |
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I love these almond-y cookies. They are not too sweet and the contain Almond paste, almond extract, salted almonds and blanched almonds! I have been told they are even better the next day but I have never waited that long. Ingredients:
3/4 cup unsalted butter |
1 3/4 cups all-purpose flour |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup brown sugar |
1/4 cup granulated sugar |
1 (7 ounce) package almond paste or 1 (7 ounce) package marzipan, grated |
1 large egg, plus |
1 large egg yolk |
1 tablespoon almond extract |
1 cup salted almond, coarsely chopped |
1 cup blanched slivered almond |
Directions:
1. Melt butter over low heat and set aside to cool slightly.
2. Preheat oven to 325°F.
3. Stir together the flour, baking soda and salt; set aside.
4. Beat together the butter, brown sugar and granulated sugar until thoroughly blended.
5. Beat in the grated almond paste, and then the egg, egg yolk and almond extract.
6. Add flour, salt and baking soda on lowest mixer speed, beat until just combined.
7. Fold in the chopped and slivered almonds.
8. Place large scoops of dough (about 2 tablespoons per scoop or a #50 cookie scoop) onto parchment-covered cookie sheets, doing no more than 8 scoops per cookie sheet.
9. Place one cookie sheet on each oven rack.
10. Bake for 6-8 minutes, then reverse cookie sheets so that the bottom one is now on the top rack and vice versa.
11. Bake another 6-8 minutes, or until cookies are just barely golden and slightly puffed.
12. If you chill your dough like I usually do you may need a few additional minutes.
13. Remove cookies from heat and allow them to cool on the cookie sheets for about 10 minutes before removing to a wire rack to cool completely.
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