Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Perry's Almond Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 3, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jake Stangel Prep Time: 15 mins Total Time: 1 hrs Yield: 24 This recipe is courtesy of chef Perry Hoffman at Shed, a locavore restaurant and market in Healdsburg, California. Serve the cookies with Rose-Geranium-and-Cardamom Ice Cream and Roasted Peaches. Ingredients 1 ¼ cups unbleached all-purpose flour ½ cup almond flour ½ teaspoon kosher salt 1 stick unsalted butter, room temperature ½ cup confectioners' sugar 1 large egg, room temperature ½ teaspoon pure almond extract ¾ teaspoon pure vanilla extract 24 whole almonds Fine sanding sugar, for sprinkling Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together both flours and salt. Beat butter with confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add egg and both extracts; beat until combined (mixture may appear curdled). Reduce speed to low; beat in flour mixture just to combine. Drop rounded tablespoons of dough onto parchment-lined baking sheets, leaving 1 inch between each cookie. Lightly press 1 almond into center of each; generously sprinkle tops with sanding sugar. Bake, rotating sheets and rack positions halfway through, until cookies are set and golden on bottoms, 22 to 25 minutes. Let cool 5 minutes on sheets; transfer to a wire rack and let cool completely, about 30 minutes. Cookies can be stored in an airtight container at room temperature up to 1 week. Cook's Notes The almond flour can be replaced with skin-on whole almonds that have been finely ground in a food processor. Rate it Print