Almond cookie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat almond flour, salt, butter: Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking.

Step 2

Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

Step 3

Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.

Step 4

Chill the dough: Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

Step 5

Prep oven, baking sheet, egg: Preheat the oven to 325°F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.

Step 6

Flatten balls of dough onto cookie sheet: Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.

Step 7

Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).

Step 8

Bake at 325°F for 13-15 minutes or until the edges just begin to tan. Cool on the sheet on a wire rack.