Almond Rosemary Shortbread Cookies
In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make shortbread cookies with a healthy twist. To make these cookies healthier than typical shortbread cookies, he substitutes some of the butter with almond oil, and some of the white flour with almond flour. The savory and piney rosemary pairs perfectly with the nutty almonds.
|Almond oil||85 g|
|Brown sugar||60 g|
|All-purpose flour||368 g|
|Almond powder||120 g|
|Rosemary, chopped||10 g|
|Orange zest, chopped||8 g|
|Almonds, whole, skinned||35 ea.|
In a stand mixer fitted with a paddle cream together the almond oil, butter, and sugars on low speed. Stop the mixer periodically and scrape down the paddle and the mixing bowl. The mixture should be light in color.
Sift together the flour, cinnamon, and salt. Add the almond flour, rosemary, and orange zest. Add the flour mixture to the creamed mixture. Mix on low until just combined.
Roll the dough into a 1 inch cylinder and chill. Once the cookie dough has chilled roll in AA or sanding sugar. Sliced the chilled cookies into ¼ inch rounds. Place the cookies on a sheet pan lined with parchment paper. After all the cookies are on the pan press a whole almond into the top center of each cookie.
Bake at 300°F in a convection oven or at 325°F in a still oven until the edges of the cookie are just browned. About 12 to 15 minutes.
Yield: 35 cookies