Almond Rosemary Shortbread Cookies
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From the Chef
“Courtesy of Almond Board of California”
85 grams almond oil
227 grams butter
142 grams sugar
60 grams brown sugar
368 grams all-purpose flour
3½ grams cinnamon
3 grams salt
120 grams almond flour
10 grams chopped rosemary
8 grams chopped orange zest
AA or sanding sugar, as needed
35 whole almonds, skinned
1. In stand mixer fitted with paddle, cream together almond oil, butter and sugars on low speed. Stop mixer periodically; scrape down paddle and mixing bowl. Mixture should be light in color.
2. Sift together flour, cinnamon and salt. Add almond flour, rosemary and orange zest. Add flour mixture to creamed mixture. Mix on low until just combined.
3. Roll dough into 1-inch cylinder; chill. Roll chilled dough in AA or sanding sugar. Slice chilled dough into ¼-inch rounds. Place on sheet pan lined with parchment paper. Press whole almond into top center of each cookie.
4. Bake at 300ºF in convection oven or 325ºF in regular oven until edges of cookies are just browned, 12-15 minutes.
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