January Bliss Toasted Almond (Print Version)
Nutty almond cookies with toasted almonds and vanilla, crisp and perfect for a low-carb winter delight.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups almond flour
02 - 1/2 cup toasted sliced almonds
03 - 1/3 cup erythritol or preferred keto sweetener
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 1 large egg
07 - 1/4 cup unsalted butter, melted and cooled
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon almond extract (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Toast sliced almonds in a dry skillet over medium heat until golden and fragrant, about 2–3 minutes. Set aside to cool.
03 - Whisk together almond flour, erythritol, baking powder, and sea salt in a medium bowl.
04 - In a separate bowl, whisk the egg, melted butter, vanilla extract, and almond extract until smooth.
05 - Incorporate wet ingredients into dry ingredients, stirring until a dough forms.
06 - Fold the toasted almonds gently into the dough.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them approximately 2 inches apart, then flatten slightly using fingers or back of a spoon.
08 - Bake for 12–15 minutes, or until edges are golden brown.
09 - Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- They have that perfectly crisp bite that feels like you're sneaking something indulgent yet guilt-free.
- This cookie fills the air with toasted almond goodness that turns even a simple snack into a comforting ritual.
02 -
- Toasting almonds fresh really does change the whole flavor; it’s a step that feels optional but isn’t.
- Mixing wet and dry ingredients separately ensures the perfect texture and keeps everything light.
03 -
- Use room temperature eggs; cold eggs can make the mixture uneven.
- Scoop dough with a cookie scoop for uniform cookies that bake evenly.