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Preheat your oven to 325°F. Line a baking sheet with parchment paper.

In a large bowl, cream together the softened unsalted butter, powdered sugar, and honey until light and fluffy, about 2-3 minutes. You can use an electric mixer for best results.

Beat in the almond extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, almond flour, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Lightly flour a clean surface. Turn out the dough and gently knead a few times to bring it together. Roll the dough to about 1/4 inch thickness. Use a 2-inch round cookie cutter (or your preferred shape) to cut out cookies.

Carefully transfer the cut cookies to the prepared baking sheet, spacing them about 1 inch apart. Gently press a few sliced almonds onto the top of each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be pale.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Preheat your oven to 325°F. Line a baking sheet with parchment paper.

In a large bowl, cream together the softened unsalted butter, powdered sugar, and honey until light and fluffy, about 2-3 minutes. You can use an electric mixer for best results.

Beat in the almond extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, almond flour, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Lightly flour a clean surface. Turn out the dough and gently knead a few times to bring it together. Roll the dough to about 1/4 inch thickness. Use a 2-inch round cookie cutter (or your preferred shape) to cut out cookies.

Carefully transfer the cut cookies to the prepared baking sheet, spacing them about 1 inch apart. Gently press a few sliced almonds onto the top of each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be pale.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.