Ingredients

The following ingredients have 30 Servings
  • 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 orange zest, finely grated
  • 1 3/4 cups all-purpose flour
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup slivered almonds
  • thinly sliced almonds, for topping (optional)

Instruction

  • 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. Fold in slivered almonds.
  • 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 remaining 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.
  • If using, 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.
  • Enjoy!