Almond Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free option, while margarine is often less expensive.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free alternative, while all-purpose flour is more economical.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often cheaper.

whole almonds

🥗Healthier: sliced almonds

💰Cheaper: chopped nuts

Sliced almonds are lower in calories, while chopped nuts can be less expensive.

Sift together 1 cup all-purpose flour, 1/2 cup almond flour, 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon baking powder.

In a stand mixer fitted with a paddle attachment, cream together 10 tablespoons of unsalted butter until light and fluffy.

Add 1 teaspoon of almond extract to the butter and mix.

Gradually add 1/2 cup plus 3 tablespoons of confectioner's sugar to the butter mixture and mix until creamy.

Scrape the bowl down to ensure a homogenous mixture.

Add the sifted dry ingredients to the butter mixture and mix on low until just combined.

Finish mixing by hand to incorporate any unmixed bits.

Tamp the dough down, cover, and chill in the fridge for at least 30 minutes (1 hour is best).

Preheat the oven to 400°F (200°C) when the dough is almost done chilling.

Scoop out about 2 tablespoons of dough, roll it into a ball, and press it into a disc shape.

Optionally, press two almond slivers onto each cookie before baking.

Bake the cookies in the preheated oven for about 8 minutes, keeping an eye on them as oven times may vary.

Prepare a glaze by mixing 3/4 cup powdered sugar, 1 tablespoon water, and 1 teaspoon almond extract until smooth, adding more water if necessary.

Drizzle the glaze over the cooled cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens