| Calories | 120 |
Fiber | <1 g |
| Fat | 8 g |
Cholesterol | 12 mg |
| Sat Fat | 1.8 g |
Sodium | 35 mg |
| Mono Fat | 3.7 g |
Calcium | 8 mg |
| Poly Fat | 2.2 g |
Magnesium | 9 mg |
| Protein | 1 g |
Potassium | 27 mg |
| Carb | 11 g |
Vitamin E | 0.6 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
servings 36
1 cup vegetable shortening
1 cup sugar
1 egg
1 1/2 tsp. almond extract
2 cups flour
1/2 cup finely-ground toasted almonds
1/2 tsp. salt
Whole blanched almonds, lightly toasted
1 egg yolk
1 tsp. water
In mixing bowl, cream shortening, sugar, egg, and extract. Combine flour, ground almonds and salt; stir into creamed mixture to blend. Shape dough into 1 1/2-inch balls; place 2 inches apart on ungreased baking sheet. Press a whole almond into center of each cookie. Beat egg yolk and water; brush over cookies to glaze. Bake in 375 degree oven, 12 to 15 minutes. Cool.