Ingredients
Directions
- 1. In a large bowl, cream together 1 cup softened butter and ¾ cup granulated sugar until light and fluffy.
2. Beat in 1 egg, 1½ teaspoons almond extract, ½ teaspoon baking powder, and ½ teaspoon salt. Gradually add 1½ cups flour and ½ cup almond flour, mixing until the batter is smooth and well combined.
3. Cover the bowl of dough and place in the refrigerator to chill for 30 minutes.
4. Preheat oven to 325 degrees.
5. Use a cookie scoop to portion the dough or roll it into 1-inch balls, placing them 2 inches apart on the baking sheet.
6. Flatten the dough balls using the bottom of a glass and then sprinkle almond slices over each cookie.
7. Bake for 12 to 14 minutes, or until the cookies are lightly golden and set.
8. Transfer the cookies to a wire rack and allow them to cool completely before serving or storing in an airtight container.
Notes:
- This recipe makes about 36 almond cookies.
- You can refrigerate the cookie dough for up to 3 days before baking.
- Store baked cookies in an airtight container for up to 5 days.
