Toasted almonds and a splash of olive oil lend these crumbly-chewy cookies rich flavor.
Almond Cookies with Rosemary
3-1/2 teaspoons coarsely chopped fresh rosemary
1/2 cup Mandelin Blanched Almond Flour, toasted, with more for topping cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger, optional
1/4 teaspoon coarse salt
10 tablespoons (1-1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extravirgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling
Preheat oven to 325°. Finely chop rosemary in a food processor. Pulse until coarsely ground. Transfer to a large bowl. Whisk in almond flour, 2 cups flour, the baking soda, ginger, and salt; set aside.
Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with an almond. Sprinkle with sanding sugar.
Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.
Makes about 6 1/2 dozen cookies.
Adapted from Martha Stewart Living