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Categories:
all-purpose baking soda baking powder cornstarch salt unsalted butter light brown sugar white sugar egg egg vanilla
Viewed: 37 - Published at: 8 years agoIngredients
- 1 cup Almonds, Toasted
- 1-1/2 cup All-purpose Flour
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Baking Powder
- 1 teaspoon Cornstarch
- 1/2 teaspoons Salt
- 8 Tablespoons Unsalted Butter, melted
- 2/3 cups Plus 2 Tablespoons Light Brown Sugar, Packed
- 1/3 cups White Sugar
- 1 whole Egg, Room Temperature
- 1 whole Egg Yolk, Room Temperature
- 1-1/2 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
Method
- Place almonds in a food processor and pulse until finely ground. In a medium bowl, combine flour, ground almonds, baking soda, baking powder, cornstarch, and salt together and set aside.
- In a large bowl, whisk melted butter, light brown and white sugars together until well combined and mixture is smooth. Add in egg, egg yolk, almond extract, and vanilla extract and mix well. Stir in flour mixture until just combined. Cover dough with plastic wrap and chill in fridge overnight.
- Preheat oven to 350°F. Scoop 2-teaspoon portions of dough onto baking sheets lined with parchment paper. Bake for about 8-12 minutes, until edges start browning slightly. Remove and allow to cool.
- Makes about 40 cookies.
