Recipe by Eshun Mott, Photo by Andrew Grinton
2 1/2 cups all-purpose flour
3/4 cup cornstarch
3/4 cup ground almonds
1/4 tsp salt
1 1/2 cups unsalted butter, softened
1 1/4 cups granulated sugar
1 egg yolk
1/2 tsp vanilla
1/8 tsp almond extract
1/4 cup sliced almond, to garnish
Preheat oven to 350F.
Combine flour, cornstarch, ground almonds and salt in a bowl and stir with a fork until uniform. Reserve.
Stir butter and sugar in a mixing bowl and beat with an electric mixer until well combined. Beat in egg yolk, vanilla and almond extract. Add reserved flour mixture one-third at a time and beat until incorporated.
Transfer mixture to a large piping bag with a ¾-in. star tip and pipe 1½-in.-diameter “kisses” onto a parchment-lined baking sheet. Press a sliced almond into top of each cookie. Bake for 13 to 15 min or until lightly golden. Let cool.
Calories 115, Protein 1g, Carbohydrates 12g, Fat 7g, Fibre 0g, Sodium 13mg.
Make-ahead tip: Bake and freeze cookies in a sealed plastic bag for up to 2 months.
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