You can use salted or unsalted almonds in this recipe. If you do use unsalted, it may be better to use salted butter. These also can be dipped in chocolate and sprinkled with some chopped almonds. This will make a great dessert, but we prefer no chocolate when eating them for breakfast. This recipe will make 32+ cookies.
Ingredients:
- 1¼ Cups whole almonds
- 1 Cup light or dark brown sugar
- 1 Teaspoon baking powder
- ½ Teaspoon ground cinnamon
- ½ Teaspoon salt
- ¼ Cup cold, butter
- 3 Large eggs
- 1 Tablespoon light oil
- ½ Teaspoon vanilla extract
- ½ Teaspoon almond extract
- Egg wash. 1 egg beaten with 1 tablespoon milk
Directions: Preheat oven to 300° F
Line two large baking sheets with parchment paper. Spread almonds on one and toast in the oven for 15 minutes, stirring twice. Remove from the oven and raise oven temperature to 350° F.
Place the almonds in a blender or food processor and wipe all the crumbs off the parchment paper. Pulse until the almonds are coarsely chopped.
In a large mixing bowl, whisk flour, brown sugar, baking powder, cinnamon and salt. Cut the flour into the mixture until is crumbly. Toss in the chopped almonds. Set aside. In a smaller bowl. whisk together the eggs, oil, vanilla and almond extract. Pour into the flour mixture and mix with a large wooden spoon until everything is just barley moistened.
Turn the dough out onto a floured surface, and with floured hands knead lightly until the dough is soft and a little sticky (about 8 or 10 times). If it’s too sticky, knead in a couple more tablespoons of flour. Divide the dough in two and place each on a parchment covered baking sheet. Shape each into an 8-9 inch long log then push the top down until it is 1/2 inch thick. Using a pastry brush lightly brush the top and sides with the egg wash.
Bake for 25 minutes or until the top and sides are lightly browned. Remove from the oven, but don’t turn it off. Allow to cool for 10 minutes then cut each into 1 inch thick slices. Set the slices, cut side down 1/4 inch apart on the baking sheets. Return to the oven for 9 minutes. Then turn them over and cook for another 9 minutes. Remove from the oven and allow to cool on the baking sheets for 5 minutes. Then, transfer to a wire rack and allow to fully cool. Store in an airtight container.
