I made these cookies today - they are SUPER simple. I had to stop myself from eating one, after another, after another! This recipe requires very few dishes (my favorite thing!) and are a great snack for those sweet, crispy cravings.
ALMOND TEA COOKIES
1 1/4 cup almond flour
1/4 cup palm sugar (it's made from coconuts!)
1 egg, beaten well
2 Tbsp butter, softened
1 tsp baking powder
1 tsp vanilla extract
1 tsp almond extract
2 Tbsp sliced almond
1/4 c almond meal - set aside
Preheat your oven to 325
#1: Mix all of your ingredients together well in a bowl (I added the sliced almonds last so they didn't get too crushed).
#2: On a piece of parchment, sprinkle a little of the almond meal you set aside on top before placing the dough on the paper. This will help it from adhering too much as it is a sticky dough. Then I sprinkled a little more almond meal on top and patted the dough down to about 1/4".
#3: Cut the cookies out with any SMALL desired cookie cutter. I used a 1 1/4" mini biscuit cutter. Garnish them now if you'd like. Transfer the cookies to a cookie sheet lined with parchment and bake them for 15 minutes or until lightly browned.
#4: Remove the cookies and cover [carefully!] with aluminum foil. Bake for an additional 8-10 minutes and let cool completely. (If your oven runs hot you may want to keep a close eye -or nose- on them). They should be just barely soft in the middle and the bottom of the cookie should be crisp.
TIP: After they are fully cooled you can store them in an airtight container for a couple of days. I would recommend placing a paper towel in between each layer of cookies to absorb any residual moisture. You can also freeze the cookies (but use parchment - NOT a paper towel for this! You do not want to have to pick bits of paper towel off your cookies after they thaw.)
YIELD: Approximately 30 small cookies.
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