Golden Almond Cookies

Step 1

Line 2 baking sheets with parchment paper. Set aside.

Step 2

In a large bowl, whisk together cake flour, almond flour, baking powder, baking soda, and salt until well combined, and no lumps remain.

Step 3

In the bowl of a stand mixer with the paddle attachment, cream together the butter and vegetable shortening until smooth. Add the Redpath® Golden Yellow Sugar and cream until pale in colour; 3 minutes. Scrape down the sides and bottom of the bowl as needed using a large rubber spatula.

Step 4

Add in the lightly beaten egg, egg yolk, and almond extract. Mix until incorporated into the brown sugar mixture.

Step 5

Add the dry ingredients into the bowl and mix on low speed until just combined.

Step 6

With a trigger-style ice cream scoop, scoop the dough and roll into balls. Alternatively, pinch off dough and roll into 1-inch balls. Place onto the prepared baking sheets about 1 to 2 inches apart. Slightly flatten the tops of the balls to about ¾- to ½-inch in height, using a flat-bottomed drinking glass. Gently press a toasted whole almond into the centre of each cookie. Place baking sheets into the fridge to chill; 30 minutes.

Step 7

While cookies are chilling, preheat oven to 350°F (177°C).  

Step 8

In a small bowl, whisk together the egg yolk and water. Using a small pastry brush, lightly brush the entire surface of each cookie with the egg wash. Place into the preheated oven and bake until golden brown; 15 to 20 minutes.

Step 9

Remove from oven and let cookies cool on the baking sheet for 10 minutes. Carefully transfer the cookies to a wire cooling rack to cool completely.

Step 10

Store completely cooled cookies in an airtight container lined with parchment paper at room temperature for up to 5 days.