Makes 3 dozen
Ingredients:
- 1⅓ cup almond flour, lightly packed
- 3/4 cup grape-seed oil, or non-dairy butter like *Earth balance
- Pinch kosher salt
- 2 eggs
- 1 tsp. almond extract
- 1¾ cup whole wheat pastry flour
- ½ cup agave or maple syrup
- ½ tsp. baking soda
- Sliced almonds for topping
Instructions:
- Place the almond flour, non-dairy butter, and salt into the bowl of a stand mixer with the paddle attachment. Beat on low speed for 3 minutes. The mixture will be coarse and chunky looking.
- Add one of the eggs, reserving one for later, and the almond extract. Beat together until just incorporated.
- Whisk together flour, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined. *add agave and oil now if using in place of non-dairy butter.
- Pour mixture out onto saran wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.
- Preheat oven to 325 degrees and line baking sheets with parchment paper or silicone baking mats. Beat the egg you saved in a small bowl and have a pastry brush ready.
- Take pieces of dough and roll them into balls, about 1 inch wide. Place on the prepared baking sheet and gently press them down with your palms to flatten into coin shapes.
- Take your pastry brush and brush the tops of the cookies generously with the egg wash then place a sliced almond on top, pressing gently to keep it in place.
- Bake for 15-17 minutes or until the cookies start to turn a dark golden color on top.
- Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 2 weeks.