Snowy Day Toasted Almond (Print Version)

Buttery, nutty cookies with toasted almonds and a light, snowy dusting perfect for chilly days.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups blanched almond flour
02 - 1/2 cup toasted sliced almonds
03 - 1/3 cup powdered erythritol (plus extra for dusting)
04 - 1/4 teaspoon sea salt
05 - 1/2 teaspoon baking powder

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon almond extract (optional)

# Step-by-step Instructions:

01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together almond flour, toasted almonds, erythritol, sea salt, and baking powder in a medium bowl.
03 - Beat the softened butter in a large bowl until creamy. Incorporate the egg, vanilla extract, and almond extract if using, until smooth.
04 - Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
05 - Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheet.
06 - Gently press each dough ball with fingers or the bottom of a glass to flatten slightly.
07 - Bake for 12 to 15 minutes until edges turn golden brown.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 - Lightly dust cooled cookies with additional powdered erythritol for a snowy appearance.

# Expert Advice:

01 -
  • They taste indulgent but won't derail your carb goals, so you can actually enjoy them guilt-free.
  • That toasted almond flavor is deep and real, not the flat sweetness of most keto bakes.
  • They come together in 30 minutes flat, which means you can have warm cookies before the mood passes.
02 -
  • The toasted almonds actually make or break these—raw almonds taste flat and won't give you that warmth the recipe needs.
  • Don't flatten them too much or they'll spread into thin crisps instead of staying chewy and tender.
  • Erythritol can sometimes have a cooling effect if you use too much, so the dusting is decorative and the sweetness in the dough is measured carefully.
03 -
  • Toast your own almonds if you can—the flavor difference between raw and freshly toasted almonds is night and day, and it takes 5 minutes in a dry skillet.
  • Room temperature butter creams faster and smoother than cold butter, so take it out of the fridge a few minutes before you start baking.

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