Buttery Almond CookiesTime: 30 mins | Serves: 36
- 2/3 cup Finely Grounded Blanched Almonds
- Diced Dry Roasted Almonds
- 1 cup All-purpose flour
- ½ teaspoon Coarse salt
- 1 cup (1 block, 225g) Unsalted butter, room temperature
- ¾ cup Packed dark brown sugar
- 2 Egg yolks
Pre-heat oven to 162°C. Sift together flour and salt into a bowl.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes.
Mix in egg yolks until combined. Reduce speed to low. Add flour mixture; mix until combined. Mix in chopped almonds.
Using a 1¼-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Sprinkle roughly chopped almonds onto each cookie.
Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes.
And it’s done!
Let cool completely on sheets on wire racks.