Ingredients
- 1-1/3 cup all-purpose flour
- 1/2 cup Diamond of California® Whole Almonds, finely ground
- 2/3 cup confectioners' sugar
- 1/2 cup cornstarch
- 1/8 tsp salt
- 1/2 cup (one stick) unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 2 tsp almond extract
- Diamond of California® Whole Almonds, for garnish
- granulated sugar, for dipping
The Steps
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, almonds, confectioners’ sugar, corn starch, and salt until well combined. Set aside.
- In the bowl of a stand mixer, fitted with paddle attachment, combine butter and shortening. Beat on medium speed until fluffy, about 2 minutes. Add almond extract. Turn the mixer to low and slowly add the flour mixture, beating until you have a well-combined ball of dough.
- Shape the dough into balls, about one tablespoon each and place on prepared tray, about 2 inches apart. Flatten each cookie with the bottom of a glass that has been dipped in some granulated sugar and then press a whole almond into the center of each cookie.
- Bake for 12-14 minutes, until just lightly browned and firm when gently touched. Let stand on baking sheet for 5 minutes, before transferring to wire rack to cool
completely.
RECIPE CONTRIBUTED BY THE BEACH HOUSE KITCHEN