by Austin Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:10 minutes Cook Time:15 minutes Total Time:25 minutes Servings: 18 Calories: 182kcal Author: Anne Carter
– Mixing Bowl – Whisk – Baking sheet – Cooling Rack – Oven
– 1½ cups all purpose flour – ½ tsp salt – 1 cup butter unsalted, softened to room temperature – 1 large egg – 1 tsp almond extract – ¾ cup white sugar – 1½ cups all-purpose flour
1. Combine all-purpose flour, almond flour, salt, and baking powder in a bowl. Mix them well and set aside. 2. Use a stand or hand mixer to beat the butter until it becomes smooth and creamy. Into the creamy butter, add the egg, almond extract, and sugar. Mix everything until it's well combined.
3. Introduce the mixed dry ingredients into the butter mixture. Keep mixing until everything is well combined, making sure to scrape the sides of the bowl. 4. Cover the dough bowl and pop it into the refrigerator. Let it chill for a cool 30 minutes. Preheat your oven to 350℉. Prepare a large baking sheet with a silicone baking mat or parchment paper.
5. Use a small cookie scoop to spoon out the cookie dough onto the baking sheet. Gently press down each mound to flatten to about 1/2 inch thick. Don't forget to crown them with sliced almonds! 6. Slide the baking sheet into the preheated oven. Bake for 10-12 minutes or until the edges start to show a lovely golden brown.
7. Allow the cookies to cool on the baking sheet for around 5 minutes. After that, transfer them to a wire rack for further cooling.