Spices & Sprinkles

Almond Filling Ingredients: 

• 2 cups (200g) almond flour 
• ¾ cup (175g) sugar 
• 1 egg 
• 3 T (42g) butter, melted  
• 2 t vanilla 
• ½  t almond extract 

Almond Filling Directions: 

1. Whisk the egg in a medium bowl. 
2. Using a spatula, mix in the rest of the ingredients and refrigerate for at least 1 hour. 

Cookie Dough Ingredients: 

• 1 cup (226g) butter, melted 
• 1 cup + 2 T (220g) sugar 
• ½ cup (50g) powdered sugar 
• 1 egg 
• 1 t almond extract 
• ½ t baking soda 
• ½ t salt 
• 3 cups (390g)  flour 
• 1 cup sliced almonds 

Cookie Dough Directions: 

1. Mix the butter, sugar, and powdered sugar together with a spatula until combined. 
2. Mix in the egg, almond extract, baking soda, and salt until well combined. 
3. Add the flour and stir until there’s no dry spots. 

Almond Cookie Directions: 

1. Portion the cookie dough out into 2-3 T balls. 
2. Take a cookie dough ball and flatten it out. 
3. Use a 1 T scoop to scoop the almond filling and put it into the center of the cookie dough. Roll until smooth. Repeat for all dough balls. 
4. Press sliced almonds into the top of each dough ball and refrigerate until the oven is ready. 
5. Bake at 350° for 10-14 minutes or until they’re just golden brown at the edges. 
6. Dust with powdered sugar.

Recipe by: Ryan Nordheimer