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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