Buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond!
all purpose flour
unsalted, softened to room temperature
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.
Recipe yields 3 dozen cookies.
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.
Almond Cookies https://therecipecritic.com/almond-cookies/