almond cookies

Step 1/7

• 18¼ g almond flour
• 27⅜ g all-purpose flour
• 18¼ g sugar
• ⅛ tsp baking powder
• ⅛ tsp baking soda
• ⅛ tsp salt

• whisk and a large bowl

Combine all the dry ingredients in a stand mixer. With your mixer on low medium speed (with the beater attachment), mix all together.

Step 2/7

• 9⅛ g vegetable oil

Slowly add oil and mix until a cohesive dough forms.

Step 3/7

The dough should be just enough to hold its shape when you try to roll it into a ball. If they look more like crumbs, add 2-3 tsp (10-15 ml) vegetable oil at a time.

Step 4/7

Weigh the dough to make 1-inch (2.5 cm) cookie (0.4 oz, 10 g) or 1 ½-inch (3.8 cm) cookie (0.7 oz, 20 g). Roll the dough into a ball with your palms. Place it on a baking sheet lined with parchment paper and repeat until all the dough is used up. You can make a 10-gram ball using a teaspoon measuring spoon.

Step 5/7

• almond

[optional] If you want to put a piece of almond on the cookie, hold the cookie ball on your palm and gently press the almond into the dough

Step 6/7

• ⅛ egg yolk

• pastry brush

Beat the egg yolk in a small bowl. Using a pastry brush, lightly glaze the top of the cookie balls with the egg yolk.

Step 7/7

• wire rack and air tight container

Bake at 350ºF (180ºC) for 15-20 minutes, or until the cookies become slightly golden. Let them cool on a wire rack and store in an airtight container.

Enjoy your meal!