Ingredients
Method
- In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add the large egg and pure vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If too soft, add 1-2 tbsp additional almond flour.
- Wrap dough in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll dough between two sheets of parchment to 1/4-inch thickness. Cut into desired shapes.
- Transfer cookies to the prepared baking sheet, about 1 inch apart.
Notes
- Ensure your butter is softened, not melted, for the best texture.
- Don't skip the chilling step; it's crucial for easy handling and clean cuts.
- For extra flavor, add a pinch of cinnamon or almond extract to the dough. Allergens: Tree nuts, Eggs, Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the chilling step; it's crucial for easy handling and clean cuts.
- For extra flavor, add a pinch of cinnamon or almond extract to the dough. Allergens: Tree nuts, Eggs, Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.