Ingredients
- 3/4 cup (175 mL) butter, softened
- 3/4 cup (175 mL) shortening
- 3/4 cup (175 mL) granulated sugar
- 1 egg
- 2 tsp (10 mL) almond extract
- 1/2 tsp (2 mL) vanilla
- 3 cups (750 mL) all-purpose flour
- 1/2 cup (125 mL) ground almonds
- 1-1/4 tsp (6 mL) baking powder
- 70 blanched whole almonds (about 2/3 cup/150 mL)
- 1 egg yolk
Steps
- In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
- Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paperlined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
- Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
