Meghan’s Roasted Almond Red Velvet Cookies
Servings Prep Time
54cookies 10minutes
Cook Time
Servings Prep Time
54cookies 10minutes
Cook Time
  • 3/4cup slivered almonds
  • 2 1/4cups all-purpose flour
  • 2 1/2 tbsp cocoa powder
  • 1 1/2tsp cornstarch
  • 3/4tsp baking soda
  • 1/2tsp salt
  • 8tbsp unsalted buttersoftened
  • 6tbsp Frescolio Almond Oil
  • 1 1/2cups granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1tsp Frescolio Pinot Grigio Wine Vinegar
  • 1 1/2tsp vanilla extract
  • 1tbsp red food colouring
  • 3/4cup white chocolate chips
  1. 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.
  2. 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.
  3. 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.