Almond Tea Cookies

Indulge in these delectable almond tea cookies, boasting a delightful crunch and an irresistible almond flavor, all while being free of gluten and dairy! Crafted with a blend of almond and coconut flour, these aromatic delights not only tantalize your taste buds but also offer numerous health benefits. Almond flour contributes its nutty depth and healthy fats, complemented by the subtle sweetness and high fiber content of coconut flour. For optimal texture, simply refrigerate the dough before baking and then adorn the cookies with sliced almonds. Whether enjoyed alongside your preferred tea or coffee, these treats are a perfect match. Share the joy by gifting these delectable treats or savor them yourself.

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Course: Dessert, Snack

Servings: 1 dozen

Ingredients

• 1 cup slivered almonds
• 1/4 cup coconut flour
• 1 heaping teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• pinch of Kosher salt
• 1 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 1/2 teaspoon freshly grated orange zest
• 1/2 cup plus 2 tablespoons smooth almond butter
• 1-2 tablespoons almond milk if the dough is too dry
• slivered (or sliced) almonds for garnish on each cookie

Instructions

• Line a baking sheet with a silicone baking 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 (or sliced) almond onto the top of each cookie. Chill the cookie dough in the refrigerator 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.

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