Description
One of my favorites from Bake magazine! (I made my cookies a little smaller and got about 30 cookies.)
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Directions
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flours, baking powder, salt and baking soda.
In another bowl, whisk together the brown sugar, melted butter, and granulated sugar until well combined. Whisk in the eggs and extracts until smooth. Stir in the flour mixture until just combined and no dry streaks remain. Dough will seem soft.
In a small bowl, place the almonds.
Using a 2-3 T. spring-loaded scoop, scoop dough directly into the almonds. Roll dough in almonds, gently pressing to adhere, making sure to pack almonds on as much as possible. Place on prepared pan and refrigerate until firm, 45-60 minutes.
Preheat the oven to 350 degrees. Place dough balls 2 inches apart on the prepared pans.
Bake one pan at a time, until the edges are set and golden brown, about 17-20 minutes. Let cool on pans for 10 minutes. Remove from pans and let cool completely on a wire rack. Dust with powdered sugar if desired. Store in an airtight container for up to 4 days. Makes about 18 large cookies.
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Ingredients
 2 1/4 cups flour
1 cup balanced almond flour
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 1/4 cups packed brown sugar
1 cup unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
2 large eggs
2 tsp. vanilla
1 tsp. almond extract
1 1/2 - 2 cups sliced almonds
Powdered sugar for garnish
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