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“These cookies melt in your mouth and are not too sweet. I find that they are best with coffee or tea.”
READY IN:
42mins
SERVES:
11
YIELD:
22 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. 1.In a food processor, pulse the almonds until they are a course crumb similar to panko.
  2. 2.Add cormeal, flour and salt to mixture and pulse 3-5 times more to combine it well with the almonds.
  3. 3. In a large bowl, beat together the butter and sugar. After it is creamed, add the extracts, juice and zest.
  4. 4. Add in the dry ingredients in 2-3 batches and beat until just mix. DO NOT OVERMIX!
  5. 5. Refrigerate the dough for 10-15 minutes. Five minutes before taking the dough out of the fridge, preheat over to 350 F degrees. Using a 2 tsp scoop drop 12-15 cookies onto a sheet and then flatten them slightly with a moist palm.Bake for 10-12 minutes.
  6. TIP: If your oven tends to burn things, I suggest lining your sheet with aluminum first and then parchment.

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