- 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.