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Melt-In-Your-Mouth Almond Cookies


Make sure you eat them very close to a plate, as these cookies are so delicate that they crumble at the first bite! Almonds are a great source of vitamins, minerals, protein and antioxidants. They may help prevent diabetes and heart disease. Even though nuts have a high fat content (but the good kind); some studies have suggested that almonds (and other nuts) may help prevent weight gain. This recipe originally called for margarine, but that word is not included in a healthy eating dictionary! I love using pure coconut oil, which really does the trick adding a hint of coconut flavor that tastes even a bit buttery, without any trans fats.


Yields 60 cookies

1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with Gefen Easy Baking Parchment Paper.
2. In a medium mixing bowl, whisk the coconut oil and confectioner’s sugar until well mixed
3. Add flour into bowl and whisk until it incorporates into the oil-sugar mix
4. Whisk in almond meal, extracts, water and salt and mix until the dough comes together
5. Form the dough into small balls with your hands (about 3/4-inch diameter) and place them half an inch apart on the prepared baking sheet. If dough is too soft, refrigerate until it’s hard enough to hold the shape
6. Bake for about 12 minutes until lightly golden.
7. Immediately out of the oven, dust lightly with confectioner’s sugar.
8. Let cool and serve. Cookies keep well at room temperature in an air-tight container for up to a week.