Apulian Almond Cookies
Servings
34
Prep Time
15 minutes
Cook Time
17 minutes
Ingredients
- 4 cups almond flour
- 1/2 cup brown sugar, packed
-
1/4 cup honey (such as thyme or clover)
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup Turbinado or Demerara sugar, for coating the cookies
- 33 - 34 whole almonds (around 1.5 ounces)
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- To a large bowl, add the almond flour, brown sugar, honey, salt and eggs. Using a rubber spatula, stir until well combined and a dough is formed.
- Fill a shallow bowl with the Turbinado or Demerrara sugar. Scoop heaping 1 tablespoon scoops of the dough, and roll each scoop in the sugar to coat completely. Place the cookies on the prepared baking sheet, leaving 1 inch between the cookies. Place one almond into the center of each cookie, pressing down slightly to indent.
- Bake for 15 to 17 minutes or golden brown and fragrant. Allow to cool slightly on the tray for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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2 comments
Same Jenny, several months later! Made this again because I love them so, but used 2 tsp almond extract (or 1 tsp if you halve the recipe) and the cookie batch came out great. Definitely a cookie staple within the cookie rotation. Two thumbs up.
I wonder if almond extract might enhance the flavor of these. Any recommendations for how much to use? Otherwise, these are quite satisfying.