Raw (non-irradiated) almonds, pastured butter, organic unbleached flour, non-refined sugar, grain-sweetened chocolate, whipped egg whites and pure almond extract..
2 oz non-refined sugar
4 oz unsalted cultured butter
6 oz unbleached organic flour
1 tsp almond extract
1 pinch of salt
1 doz whole almonds, raw
2 large egg whites
3 oz melted chocolate
For the Almond Shortbread cookies, beat the sugar, butter, salt and almond extract together until light and fluffy. Gradually fold in the flour and mix to combine.
Roll the dough into a log using plastic wrap or parchment paper then place in the freezer until firm.
Meanwhile, blanch whole almonds in boiling water for 1 minute. Drain, cool, remove skins and chop.
Using a sharp, thin-bladed knife, slice chilled dough into 3/8″ rounds and place on a parchment paper-lined baking sheet and bake in a 350 degree oven until just done, about 15 minutes. Allow to cool slightly.
For the Chocolate Almond cookies, follow the same basic recipe and fold in almonds, 2 whipped egg whites and 3 oz melted chocolate. Chill, slice and bake as above.