These almond cookies are made with almond flour, almond extract and topped with sliced almonds. They're buttery, soft and melt in your mouth delicious. Gluten-free + grain-free.
- ½ cup cane sugar
- 6 Tablespoons unsalted butter softened
- 1 large egg
- 1 teaspoon almond extract
- 2 cups almond flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- Sliced or whole almonds for topping
Preheat oven to 350ºF and line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar together until light and fluffy (about 2-3 minutes) with a hand mixer or standing mixer. Add egg and almond extract and whisk again until combined.
Add almond flour, baking powder and salt to wet ingredients and stir using a spoon until just combined.
Scoop the dough into 12 even balls using a cookie scoop or Tablespoon. Top with almonds and press down slightly.
Bake for 15-18 minutes until edges are slightly browned.
Let cookies cool for about 5 minutes on baking sheet before transferring to a wire rack to cool completely.
Serving: 1 cookie | Calories: 234kcal | Carbohydrates: 13g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 120mg | Potassium: 188mg | Fiber: 3g | Sugar: 10g