Almond Cookies

Steps

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1. 1
   If making your own almond flour, toast the almonds and let them cool completely to remove excess moisture from steaming. Pulse in a food processor, checking often and being careful not to overblend into almond butter. Alternatively, use a mortar and pestle. The texture should resemble coarse sand.
   ▶ ≈0:19
2. 2
   Combine all dry ingredients (flour, icing sugar, almond flour, baking soda, baking powder, and salt) in one bowl. The flour acts as a binder and lightens the cookies, the icing sugar provides the melt-in-your-mouth texture, and the leavening agents help them rise.
   ▶ ≈1:24
3. 3
   Add the corn oil and mix using a squeezing motion with your fingers to combine. The oil provides moisture and helps preserve the cookies. Continue mixing until the dough holds its shape without sticking or crumbling immediately.
   ▶ ≈1:38
4. 4
   Work with the dough in batches. Press portions into a baking pan or use cookie cutters to shape them. If you don't have cutters, use a knife to cut squares instead.
   ▶ ≈2:20
5. 5
   Preheat the oven. Press almond slivers onto the top of each cookie, pressing gently to ensure they stick.
   ▶ ≈3:01
6. 6
   Optional: Prepare egg wash by mixing egg yolk, vanilla extract, and salt. Lightly brush onto the tops of the cookies for a golden color, being careful not to dislodge the almond slivers.
   ▶ ≈3:22
7. 7
   Bake the cookies in the preheated oven. Watch for color development and rotate the pans if your oven has uneven heat distribution. Be careful not to overbake.
   ▶ ≈3:39