Meghan’s Roasted Almond Red Velvet Cookies
Meghan's Roasted Almond Red Velvet Cookies
Print Recipe
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Meghan's Roasted Almond Red Velvet Cookies
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Print Recipe
|
| Servings | Prep Time | Cook Time |
| 54cookies | 10minutes | 12minutes |
| Servings | Prep Time |
| 54cookies | 10minutes |
| Cook Time |
| 12minutes |
Ingredients
- 3/4 cup slivered almonds
- 2 1/4 cups all-purpose flour
- 2 1/2 tbsp cocoa powder
- 1 1/2 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 8 tbsp unsalted butter softened
- 6 tbsp Frescolio Almond Oil
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp Frescolio Pinot Grigio Wine Vinegar
- 1 1/2 tsp vanilla extract
- 1 tbsp red food colouring
- 3/4 cup white chocolate chips
Servings: cookies
Units:
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Ingredients
Servings: cookies
Units:
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Instructions
- Move an oven rack to the top third of oven, then preheat oven to broil. Spread almonds in a single layer on a cookie sheet. Toast under broiler for a minute or two, watching constantly - they burn easily! Remove when lightly browned. Set aside to cool.
- Set the oven to bake at 375F. In a small bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. In a large bowl, cream together butter, oil, and sugar. Mix in the whole egg and egg yolk. Mix in the vinegar, vanilla, and food colouring. Gradually mix the dry mixture into the wet mixture. Add white chocolate chips and toasted almonds.
- Roll teaspoon-sized balls of dough and place on a cookie sheet lined with parchment paper. Bake for 8 - 10 minutes. Allow to cool, then store in an airtight container.
Recipe Notes
You can substitute the Pinot Grigio White Wine Vinegar for Champagne Wine Vinegar, as they have a similar acidity and flavour.