Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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 

Kay Chun
March 2016

Gallery

Credit: © Con Poulos

Recipe Summary

active:
25 mins
total:
45 mins
Yield:
Makes about 2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Make Ahead

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

Advertisement