Variety is the spice of life, and what’s better than having a wide variety of cookie recipes? Today we wanted to share a great recipe for almond cookies. These cookies are simple in presentation, but robust in their flavor.
We wanted to fill these almond cookies with as much almond flavor as possible. On top of using sliced almonds in the cookie, we wanted to find other ways to pack the nut in. The solution ended up being a combination of almond flour and almond extract. This helped add a wonderfully crisp texture while making sure that the almond is indeed the hero of these cookies (as opposed to sugar which happens too often with some cookie recipes). A little orange zest lightened the flavor of the cookies while some honey improved the sweetness. Keep reading below for this delicious recipe…
(makes 5 dozen cookies)
- 1 1/3 cups almond flour
- 1 cup unsalted butter, chilled and cut into cubes
- a pinch of kosher salt
- 2 eggs
- 1 teaspoon almond extract
- 2 teaspoons honey
- 1 teaspoon finely grated orange zest
- 1 3/4 cups flour
- 1 cup plus 2 tablespoons sugar
- 1/2 teaspoon baking soda
- thinly sliced almonds for topping
- Beat together almond flour, salt, and butter until the mixture is coarse and chunky looking.
- Add one egg, the almond extract, honey, and orange zest. Mix until just incorporated.
- Sift together the flour, sugar, and baking soda, then gradually add to the butter mixture and mix until just combined.
- Turn the dough out onto a piece of plastic wrap and wrap it. Place the dough in the fridge for at least two hours to chill.
- Preheat the oven to 325F. Line a baking sheet with parchment paper. Crack the other egg into a bowl and beat it.
- Take pieces of dough and roll them into balls about 3/4″ wide. Place them on the sheet about an inch apart and press them down slightly with your palm to make them into a coin shape.
- Place a slice of almond (or a few slices of almond) on top of each cookie and lightly press it in. Paint the surface of each cookie with some of the beaten egg using a pastry brush.
- Bake for 13-15 minutes, or until the edges just begin to tan. Cool on a wire rack.
Recipe adapted fromSimply Recipes