A soft and chewy bright almond cookie with orange zest for a light and citrusy flavor that compliments almost any meal.
Heat oven to 350 degrees F.
Line a baking sheet with foil or parchment and spray with non stick cooking spray
In a large mixing bowl, cream together the softened butter and sugar with a hand mixer or paddle mixer on low speed until creamy. approx. 30 seconds.
Add 1 egg and almond flavoring to the butter and sugar mixture and mix again for 15 seconds until creamy and incorporated.
With a rubber spatula, fold in the orange zest into the butter and sugar mixture.
In a separate medium sized bowl, mix together the almond flour, the AP flour, the salt, and the baking powder.
Slowly add the flour mixture to the egg and butter mixture in batches beating for 10 seconds at a time to incorporate the mixture.
After the flour is incorporated, beat the mixture for an additional 5 seconds to make sure everything is fully incorporated.
This dough can be covered and refridgerated to be baked within 3 days if necessary.
Create about 10 cookies per cookie sheet by rolling the cookies about half palm size and slightly flattening them on the cookie sheet by pressing down with palm or a spoon. Make the cookie the same thickness all the way around.
Crack the last egg into a small bowl and add the water. Whisk with a fork to break the yoke and combine with the water. With a pastry brush, brush a very light coating of the egg onto the cookie.
Add a few pieces of the sliced almonds for garnish onto the egg washed cookie.
Bake on the top rack of the oven for 12 minutes. Let the cookie cool for 2 to 3 minutes before removing it from the baking sheet pan. It will crumble if you try to remove it right after it's out of the oven.
Finish cooling on a wire baking rack. Store cooled cookies in an air tight container. Enjoy!
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