© Con Poulos
Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : Makes about 2 dozen

F&W’s Kay Chun gives her crisp cookies a deeply nutty flavor with sliced almonds, almond butter and almond meal. Slideshow: More Cookie Recipes

How to Make It

Step 1    

Preheat the oven to 350°. Line a baking sheet with parchment paper.


Step 2    

Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden. Let cool, then coarsely chop.

Step 3    

In a medium bowl, whisk the flour with the almond meal and salt. In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute. Beat in the flour mixture and chopped almonds just until combined. 


Step 4    

Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a 1/4-inch thickness. Bake the cookies for 15 to 18 minutes, until golden. Transfer to a rack and let cool completely.

Make Ahead

The cookies can be refrigerated in an airtight container for 1 week.

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