Almond Cookies #2 recipe testing with Chef Victoria Love.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and can be made at home.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

Mix together dry ingredients: all-purpose flour, almond flour, baking soda, and salt in a bowl.

Soften butter and mix it in a mixer until soft.

Add granulated sugar and brown sugar to the softened butter and mix.

Incorporate eggs one at a time, mixing until fully combined before adding the next.

Add almond extract to the mixture and combine.

Add dry ingredients to the wet mixture all at once and mix until just combined, avoiding overmixing.

Transfer dough to a bowl and refrigerate for 30 minutes to 1 hour.

Scoop tablespoon-sized portions of dough onto a baking sheet, spacing them apart.

Top each cookie with sliced almonds, using one or three depending on size.

Bake in a 300°F oven, rotating halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens