These Almond Cookies are pillowy-thick and cookie-dough-soft. They are made with almond flour, almond extract, vanilla extract and sliced almonds. Topping with a few sliced almonds on the top of each cookie before baking adds a nice little crunch and an aesthetic appeal.
Prep time: 10 MINS Cook time: 15 MINS Total time: 20 MINS
YIELD: 12 COOKIES
INGREDIENTS : 2 cups almond flour
2 tbsps unsalted butter softened
1/3 cup milk
3/4 cup sugar
1 1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
Icing :(optional)
1/2 cup powdered sugar
1 teaspoon almond extract
3 teaspoons water
Steps:
1. Heat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. Mix well the almond flour, sugar, salt and baking powder together in a medium bowl.
3. Add the milk a little at a time to get the dough together, almond extract and vanilla extract to make into a soft dough. Try not to add too much milk.
4. Take 2 tablespoonfuls of dough and roll into balls about 2 inches each. Arrange them on the baking sheet, leave about 2 inches space between each cookie and lightly flatten the tops of the cookies. Add a few sliced almonds on top of the dough for decoration.
5. Bake for 15 minutes or until the edges are beginning to turn light golden brown. The cookies feel dry on the outside but soft, molten and underbaked when touched. Place the sheet on a cooling rack and let the cookies to cool on the sheet for 5 -7 minutes, then transfer them to a cooling rack and let them cool completely.
6. Cool cookies completely before topping with icing if you like.
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