A wonderfully light and delicate tea cookie which has the perfect balance of sweet and saltiness. A toasted almond on top adds a decorative touch. The subtle almond essence in the cookie pairs well with the finest teas for a pleasurable tea tasting experience.
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
Pinch of salt
250 ml (1 cup) sugar
1 large egg
5 ml (1 tsp) almond extract
250 ml (1 cup) vegetable shortening, room temperature
48 whole almonds, blanched
Mix together flour, baking powder, baking soda and salt in small bowl. In a large mixing bowl cream vegetable shortening and sugar, add egg and almond extract and mix until combined. Add flour mixture just until incorporated, do not over mix. Dough will be crumbly. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Place rack in centre of oven. Preheat oven to 160º C (325º F). Shape dough into 2-cm (1-inch) balls, place on a parchment lined baking sheet 4-cm (1 1/2-inches) apart. Flatten each ball of dough and place an almond in the centre. Brush each cookie with an egg glaze (see recipe below). Bake until golden brown approximately 18 minutes. Transfer cookies to rack to cool. Store in an airtight container.
Egg glaze: Mix one egg with 2 ml (1/2 tsp) salt and 2 ml (1/2 tsp) almond extract.
Makes 4 dozen cookies
375 ml (1 1/2 cups) all-purpose flour5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
Pinch of salt
250 ml (1 cup) sugar
1 large egg
5 ml (1 tsp) almond extract
250 ml (1 cup) vegetable shortening, room temperature
48 whole almonds, blanched
Mix together flour, baking powder, baking soda and salt in small bowl. In a large mixing bowl cream vegetable shortening and sugar, add egg and almond extract and mix until combined. Add flour mixture just until incorporated, do not over mix. Dough will be crumbly. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Place rack in centre of oven. Preheat oven to 160º C (325º F). Shape dough into 2-cm (1-inch) balls, place on a parchment lined baking sheet 4-cm (1 1/2-inches) apart. Flatten each ball of dough and place an almond in the centre. Brush each cookie with an egg glaze (see recipe below). Bake until golden brown approximately 18 minutes. Transfer cookies to rack to cool. Store in an airtight container.
Egg glaze: Mix one egg with 2 ml (1/2 tsp) salt and 2 ml (1/2 tsp) almond extract.
