Almond Rosemary Shortbread Cookies
Servings
10
servings
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.
Ingredients
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85 grams Almond oil
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227 grams Butter
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142 grams Sugar
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60 grams Brown sugar
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368 grams All-purpose flour
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3.5 grams Cinnamon
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3 grams Salt
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120 grams Almond flour
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10 grams Rosemary, chopped
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8 grams Orange zest
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35 grams Almonds, whole, skinned
Directions
- 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.
