- 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
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.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member