The delightful aroma of these freshly baked cookies still lingers in my kitchen. These cookies are crunchy, pack an awesome almond punch, and are both gluten and dairy free! These cookies are made with almonds and coconut flour, which is naturally gluten-free, high in fiber and mild in taste. Almond tea cookies are perfect when dunked into a hot cup of tea or coffee, and make a beautiful gift as well. Before baking, place the cookie dough in the refrigerator for an hour as it helps this crumbly dough come together for baking. Don’t forget to garnish each cookie with a slivered almond. Give them a try!
Line a baking sheet with a silicone pad (Silpat) or parchment paper. In the bowl of a food processor combine the slivered almonds, coconut flour, cinnamon, nutmeg and salt. Pulse the ingredients together until it’s ground into a powder. Add the vanilla, sugar and orange zest. Pulse again until combined. Add the almond butter and pulse until a dough starts to form. If the dough is too dry and crumbly, add 1 tablespoon of almond milk. Pulse until the dough comes together. Add another tablespoon of almond milk, if needed.
Remove the dough from the food processor. Place the dough between two sheets of parchment paper and roll the dough out until its a 1/2 inch in thickness. Using a 2-inch cookie cutter, cut circles out of the dough, which will be a bit crumbly. Gather the unused dough and roll out again to make more cookies. Place the cookies on the prepared sheet tray and press a slivered almond onto the top of each cookie. Chill the cookie dough in the refrigerate on the tray, for about an hour or so.
While the cookies are chilling, pre-heat the oven to 350 degrees F. Bake the cookies until just lightly browned on the edges, about 10-13 minutes. Remove them from the oven and let cool before removing from the tray and serving.