• Anthony DeNovellis

Almond Medallions


Simple, crisp, delightful little cookies, perfect for holiday gift baskets, or just dipping in your favorite hot beverage.

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Ingredients

2 Cups almond flour

1 teaspoon cinnamon

½ teaspoon salt

¼ Cup brown sugar

¼ Cup unsalted butter, softened

1 Large Egg


Instructions

Preheat the oven to 400º. Line a sheet pan with parchment paper.

In a large bowl, combine the almond flour cinnamon, brown sugar, and the salt. Add the butter and use your fingers to work the butter into the flour until they are evenly combined. Add the egg and completely mix it into the flour/butter mixture.

Knead the dough a few times until it forms into a tighter ball; divide the dough in half. Working one half at a time, roll the dough between two sheets of parchment paper (the dough will stick to anything else) until it is ¼ inch thick. Use a small round cookie or biscuit cutter to cut out as many rounds of dough as you can.


Using a thin spatula or pancake turner, transfer the rounds to the lined cookie sheet – you should be able to fit 48 on a full-size sheet pan. Rework the dough and continue the process until all the dough is gone.


Bake on the middle rack until browned, about 10 minutes. Remove from the oven and allow to cool completely.

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