Almond Cookies

• 3/4 cup (1 1 1/2 sticks) butter
• 1/4 cup coconut palm sugar
• 1 teaspoon pure almond extract
• 2 cups light spelt flour, or 1 cup einkorn flour and 1 cup light spelt flour
• 1 large egg white, lightly beaten
• 1/3 cup grated almonds combined with
• 1 tablespoon coconut palm sugar

1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
2. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment.
3. cream the butter and coconut palm sugar until light and fluffy, about 4 minutes, On the lowest setting.
4. stir in the almond.
5. Gradually add the flour, mixing just until a tacky dough forms, Wrap the dough in plastic wrap or place in an airtight container and refrigerate for 30 minutes
6. On a lightly floured work surface, toll the dough out to about 1/8-inch thickness, Brush with the egg white and sprinkle with the almond-and-sugar mixture.
7. Using a knife, cut the dough into 3/4-inch squares.
8. With a spatula, transfer the cookies to the prepared baking sheets, Bake until lightly golden.
9. about 15 minutes, Cool the cookies on the sheets on wire racks for 5 minutes, then transfer to racks or flattened paper bags to cool completely.

butter, coconut palm sugar, almond, light spelt flour, egg white, coconut palm sugar

Taken from www.cookstr.com/recipes/almond-cookies (may not work)