Ingredients
Method
- Preheat the oven to 350 degrees F (175°C).
- In a large bowl, combine all ingredients and stir thoroughly until a uniform dough forms.
- Roll the dough into 1-inch balls and lightly press down with a fork, or pat into a large square and cut into 1-inch squares.
- Place the cookies on a parchment or silpat lined baking sheet, leaving 1 inch between each. Add slivered almonds to the tops of cookies if desired.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow cookies to cool completely on the baking sheet before transferring to an airtight container for storage.
Notes
- For the best texture, ensure your almond butter is smooth and stir it well before measuring. This prevents dry spots in the dough.
- If your dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes. This makes it much easier to handle.
- When baking, look for lightly golden edges; the cookies will firm up significantly as they cool. Overbaking can lead to a dry texture.
- Storage: Store baked almond cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes. This makes it much easier to handle.
- When baking, look for lightly golden edges; the cookies will firm up significantly as they cool. Overbaking can lead to a dry texture.
- Storage: Store baked almond cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.