Cocoa Almond Blossoms
180 1-oz cookies
Weight Measure Bakers % Sugar 2 lbs 8ozs 65.6 Non-fat dry milk 1 oz 1.6 Salt 1/2oz .8 Baking soda 1/4 oz .4 Eggs 5ozs 8.2 Light Corn Syrup 13/4 ozs 2.9 Water 11/2 ozs 2.5 Almond Extract 3/4oz 1.2 Vanilla Extract 1/2oz .8 Butter, softened 1 lb 6ozs 36.1 Shortening 1 lb 6ozs 36.1 All- purpose flour 2 lbs 13ozs 73.8 Cake flour 1 lb 26.2 Almonds, fine, diced 1 lb 26.2 Cocoa, natural unsweetened 8 ozs 13.1 Blanched almonds, sliced, as needed
Combine first 4 ingredients and blend on low speed using a paddle attachment.
Add next 5 ingredients and blend.
Add next 2 ingredients and blend thoroughly.
Add next 4 ingredients and blend until combined.
Chill dough for an hour or overnight. Roll out on a lightly floured surface until the dough is1/4 in. thick. Cut into desired shapes and brush with diluted egg wash. Place blanched sliced almonds in a flower pattern on top of the cut out cookies. Bake on a lined sheet pan at 350° F for about 13-15 minutes.