Almond Cookies
Almond Cookies. Buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond!
Servings: 18
Ingredients
- 1½ cups all purpose flour
- ½ cup almond flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup butter unsalted, softened to room temperature
- ¾ cup white sugar
- 1 large egg
- 1 tsp almond extract
Topping
- sliced almonds
Instructions
- Mix together the flour, almond flour, salt and baking powder. Set aside.
- Using a stand or a hand mixer beat the butter until smooth and creamy.
- Add in the egg, almond extract and sugar. Mix until well combined.
- Add the dry ingredients into the butter mixture. Mix until combined, scraping the sides of the bowl as needed.
- Cover the bowl of dough and place in the refrigerator to chill for 30 minutes.
- Preheat oven to 350℉. Line a large baking sheet with a silicone baking mat or parchment paper.
- Using a small cookie scoop spoon out the cookie dough and place on baking sheet, gently press down the dough to flatten to about 1/2 inch thick, and top with sliced almonds.
- Bake for 10-12 minutes until just starting to brown along the edges.
- Allow cookies to cool on the baking sheet for about 5 minutes then remove to a wire rack to continue cooling.
Notes
Recipe yields 3 dozen cookies.
Storage:
- Cookie dough can be made in advance and stored in the refrigerator for up to 3 days before baking.
- Store the baked cookies in a sealed container at room temperature for up to 5 days.
- You can freeze these cookies. Once the cookies have cooled to room temperature, store in a sealed freezer safe container or bag for 3-4 months. Remove from freezer and thaw at room temperature.
Nutrition
Serving: 2cookies | Calories: 182kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 328IU | Calcium: 19mg | Iron: 1mg