Ingredients

The following ingredients have 24 Servings
  • 2 sticks (one cup) cold unsalted butter, cut into small cubes
  • 1 1/3 cups almond flour (I like Bob’s Red Mill)
  • 1 egg
  • 1 teaspoon almond extract
  • 1 3/4 cups flour
  • 1 cup granulated sugar, plus extra for sprinkling
  • 1/2 teaspoon baking soda
  • Whole raw almonds

Instruction

  • Beat butter and almond meal in a mixer until well combined, about 2 minutes.
  • Add the egg and the almond extract and beat for another 30 seconds.
  • Put the flour, sugar and baking soda in a medium bowl and stir with a whisk until thoroughly combined. Add to the butter mixture and beat on low speed until dough comes together.
  • Form dough into a large ball and cover with plastic wrap. Chill for two hours.
  • Preheat the oven to 325 and line cookie sheets with parchment paper or silicone mats.
  • Roll tablespoon sized pieces of the chilled dough into balls and press them down into round cookie shapes. Press an almond into the center of each one and sprinkle with a little sugar.
  • Bake for 18 minutes or until they just start to turn a tiny bit of golden. Cool for a few minutes on the cookie sheets and then finish cooling them on racks.