Almond Shortbread Cookies
This recipe, published in Food & Wine magazine, comes from Kay Chun of F&W Test Kitchen.
©Time Inc, Affluent Media Group
Makes about 2 dozen
½ cup sliced almonds
1 ¼ cup all-purpose flour
½ cup almond meal
½ teaspoon Kosher salt
½ cup smooth unsalted roasted almond butter
½ cup refined coconut oil, melted
½ cup granulated sugar
¼ cup turbinado sugar
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden. Let cool, then coarsely chop.
In a medium bowl, whisk the flour with the almond meal and salt. In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute. Beat in the flour mixture and chopped almonds, just until combined.
Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a ¼-inch thickness. Bake the cookies for 15 to 18 minutes, until golden. Transfer to a rack and let cool completely.
Make ahead: The cookies can be refrigerated in an airtight container for 1 week.
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