whisk and a large bowl, pastry brush, wire rack and air tight container
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- 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.
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- 9⅛ g vegetable oil
Slowly add oil and mix until a cohesive dough forms.
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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.
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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.
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[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
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- 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.
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- 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!