Almond Oat Cookies
You can use sliced almonds if you like flecks of brown in your cookies, or blanched slivered almonds for a lighter appearance. Lightly toasting the almonds will bring out their flavor. Let the almonds cool before processing them.
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Prep Time
80 minutes
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Cook Time
10 minutes
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Servings
18
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- 3/4 cups Toasted Almonds (slivered or sliced)
- 1/4 cup Sugar
- 1 cup Rolled Oats
- 2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter, softened
- 1/2 cup Packed Brown Sugar
- 1 Large Egg
- 1 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
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1
Process in food processor until fine, about 15 seconds:
Toasted almonds
Sugar
Rolled oats -
2
Add and pulse to blend, 4 or 5 pulses:
All purpose flour
Salt -
3
Beat together until light and fluffy:
Unsalted butter
Brown sugar -
4
Add and beat to incorporate:
Egg
Almond extract
Vanilla extract - 5 Add oat-flour mixture and mix thoroughly.
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6
Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350 degrees.
Roll dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.
Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
- 7 Decorate using Ganache or Royal Icing, with a little almond extract added.
- 8 Enjoy!
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