Chewy Almond cookies

I would probably categorize these cookies in the “put these out for tea” cookies vs. a nice and sweet dessert cookies. They are perfectly chewy and almondy but not wildly sweet. Great dipped in a cup of tea or coffee!

Ingredients:

• 1/2 cup of cane sugar

• 6 tbsp unsalted butter; at room temperature

• 1 egg; at room temperature

• 1 tsp of almond extract

• 1 tsp of vanilla extract

• 2 cups of almond flour

• 1/4 tsp of Kosher salt

• 1 tsp of baking powder

• Sliced and toasted almonds for topping (whole blanched almonds also work!)

Preheat your oven to 350 and line a baking sheet with parchment paper.

In a standing mixer with a paddle attachment (or a bowl with a hand mixer), cream the butter and sugar together until fluffy. Add in the egg and almond extract and mix again.

Add in your almond flour, salt, and baking powder and mix everything together.

Scoop the dough into small balls onto the baking sheet and top with a few slices of the toasted almond - press them in slightly so they stick.

Bake for about 16-18 minutes or until the edges start to brown.

Let cool completely and serve.