PREP TIME: 30 minutes
COOK TIME: 15 minutes
TOTAL TIME: 45 minutes
SERVES: 48-50 cookies
AUTHOR: Mary Mammoliti / Kitchen Confession
4 cups ground almonds (3 1/4 cup whole almonds = approximately 4 cups ground almonds)
1 cup ground hazel nuts (1 1/2 cups whole hazel nuts = approximately 1 1/4 ground)
1 1/4 cups of sugar + 1/2 cup of sugar to coat
5 tablespoons almond extract
2 tablespoons flour
Preheat oven to 350°C
Line 2 rimmed baking sheets with parchment paper or 2 silicone mats
Chop almonds and hazel nuts to a medium fine grind using a food processor and set aside.
In a stand mixer, use the paddle attachment, beat eggs and 1 1/4 cups of sugar together. Add almond extract, flour and continue to beat until combined.
Pour in ground almond and hazel nuts and continue to mix until dough is moist but easy to handle.
Pour 1c sugar into small bowl and set aside
Using a cookie scoop or tablespoon roll dough into 2 inch balls then roll each one into the bowl of 1/2 cup sugar to coat.
Place cookies on the prepared baking sheets and gently press an almond into the tops. The cookie will push down into a disc shape.
Place tray in oven and bake for 15 minutes.
NOTE: If you do not have a stand mixer you can use a large bowl, whisk to combine the egg, sugar, almond extract and flour. Switch to a wooden spoon or a silicone spoon and add the ground almonds and hazel nuts. Continue mixing until all ingredients are combined.