Ingredients
Equipment
Method
- Preheat your oven to 325F (165C). Line two baking sheets with parchment paper.
- In a large bowl, combine the almond flour and salt, mixing well.
- In a separate bowl, whisk together the honey or maple syrup, egg, vanilla extract, and almond extract if using.
- Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.
- Allow the dough to rest for 5 minutes to firm up slightly.
- Using a tablespoon as a measure, scoop out the dough and roll into balls. Place on the prepared baking sheets about 2 inches apart.
- Gently flatten each cookie with the palm of your hand or the bottom of a glass.
- If desired, press a whole almond into the center of each cookie.
- Bake for 12 to 15 minutes until the edges are lightly golden but the centers are still soft.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Variations:
Spiced: Add 1/2 tsp ground cinnamon and a pinch of nutmeg to the dry ingredients.
Citrus: Fold in 1 tbsp orange or lemon zest.
Chocolate Dipped: Once cooled, dip half of each cookie in melted kosher-for-Passover chocolate.
Coconut Almond: Add 1/4 cup unsweetened shredded coconut to the dough.
Lower-carb tip: Substitute honey or maple syrup with monk fruit syrup or allulose syrup to reduce carbohydrates significantly.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
