- Yields: about 30 cookies
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Gluten-free, Peanut-free, Soy-free
- Each serving
- 110 cal
- 7g fat (2g sat)
- 25mg chol
- 90mg sodium
- 11g carb
- 1g fiber
- 5g sugars
- 2g protein
Ingredients
- 3/4 cup vegetable shortening
- 3/4 cup sugar
- 3 eggs, divided
- 2 teaspoons almond extract
- 1 1/2 cups gluten-free flour blend
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 30 whole almonds or almond slivers
Directions
Preheat oven to 325° F. Line baking sheets with parchment paper.
Cream together shortening and sugar until light and fluffy. Add 2 eggs, one at a time, until incorporated. Add almond extract. Stir in flours, baking soda and salt; stir until just combined.
Roll dough into 1-inch balls and set them 2 inches apart on the prepared baking sheets. Press an almond into the center of each cookie. Beat remaining egg with 1 tablespoon water and lightly brush the top of each cookie with egg wash.
Bake until the edges of the cookie are golden, 15 to 18 minutes.
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