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
1/2 cup sliced almonds
1 1/4 cups all-purpose flour
1/2 cup almond meal
1/2 teaspoon kosher salt
1/2 cup smooth unsalted roasted almond butter
1/2 cup refined coconut oil, melted
1/2 cup granulated sugar
1/4 cup turbinado sugar
1 teaspoon pure vanilla extract
How to Make It
Preheat the oven to 350°. Line a baking sheet with parchment paper.
Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden. Let cool, then coarsely chop.
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.
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.
The cookies can be refrigerated in an airtight container for 1 week.
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