These little almond gems are sophisticated in appearance and taste while being very easy to make. The sweetened grated almonds on top are what really make these cookies special. For the holiday season, I like to cut them into diamonds rather than squares.
Ingredients
- ¾ cup (1½ sticks) butter
- ¼ cup coconut palm sugar
- 1 teaspoon pure almond extract
- 2 cups light spelt flour, or 1 cup einkorn flour and 1 cup light spelt flour
- 1 large egg white, lightly beaten
- ⅓ cup grated almonds combined with 1 tablespoon coconut palm sugar
How to Make It
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and coconut palm sugar until light and fluffy, about 4 minutes. On the lowest setting, stir in the almond. Gradually add the flour, mixing just until a tacky dough forms. Wrap the dough in plastic wrap or place in an airtight container and refrigerate for 30 minutes.
- On a lightly floured work surface, roll the dough out to about ⅛-inch thickness. Brush with the egg white and sprinkle with the almond-and-sugar mixture. Using a knife, cut the dough into ¾-inch squares. With a spatula, transfer the cookies to the prepared baking sheets. Bake until lightly golden, about 15 minutes. Cool the cookies on the sheets on wire racks for 5 minutes, then transfer to racks or flattened paper bags to cool completely.