Almond Cookies Recipe
Ingredients
| Flour | 2 1⁄2 Cup (40 tbs) | |
| Split blanched almonds | 1 Cup (16 tbs) | |
| Ground almonds | 1⁄2 Cup (8 tbs) | |
| Eggs | 3 | |
| Pure almond extract/Amaretto | 2 Tablespoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Shortening | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 5479 Calories from Fat 3042
% Daily Value*
Total Fat 350 g539.1%
Saturated Fat 65.7 g328.4%
Trans Fat 27 g
Cholesterol 634.4 mg211.5%
Sodium 1947 mg81.1%
Total Carbohydrates 491 g163.8%
Dietary Fiber 34.2 g136.8%
Sugars 216.9 g
Protein 107 g213.2%
Vitamin A 14.9% Vitamin C
Calcium 64.9% Iron 146.4%
*Based on a 2000 Calorie diet
Directions
Blend well the shortening and sugar in a processor.
Add almond extract, when shortening and sugar is light and fluffy.
Stir in eggs, one at a time and beat thoroughly.
Stir in the flour mixture slowly and ground almonds.
Cover bowl and let it cool for 4 hours or refrigerate it overnight.
Preheat oven to 350°F.
Make the dough into 4 parts and form each part in to a cylindrical shape of 1 inch diameter each.
Cut each log into 1 inch sections. Roll each section into 1 inch balls, pressing an almond half into the center of each.
Bake for 10-12 minutes.
Chef
