Ingredients

• 1 cup (120g) All-Purpose Flour 
• ½ cup (60g) Almond Flour or finely ground almonds 
• ½ teaspoon (2.5g) Baking Soda 
• 1/8 teaspoon Salt 
• 1 stick (1/2 cup, 60g), Softened Unsalted Butter 
• 1/3 cup (41.6g) Sugar 
• ½ teaspoon 2.46ml) Almond Extract 
• 2 Large Eggs, divided 
• 8, cut into half KitKat Minis

Equipments

• Parchment paper 
• Baking tray 
• Large bowl 
• Hand blender or spatula, for mixing 

Recipe Steps 

1.  Preheat oven to 350F. Line a baking tray with parchment paper.
2.  Combine all-purpose flour, almond flour, baking soda and salt in mixing bowl. Stir to mix.
3. Combine butter and sugar in medium-sized mixing bowl. Using a hand blender or a spatula, beat until it is fluffy and lighter in colour, about 1 minute.
4. Add the almond extract and 1 egg. Beat again for a few seconds, until combined. 
5. Add the dry flour mixture, half at a time, beating well to combine after each addition.
6. Scrape out the cookie dough from the blades of the hand mixer.
7.  Gently knead and combine the dough in the bowl until it comes together, about 30 seconds.
8. Divide the dough into 15 - 16 equal pieces. With dampened or lightly  greased hands, roll each piece into a smooth ball and place on parchment lined tray.
9. Press down gently on each dough ball to flatten lightly.
10. Beat remaining egg and brush lightly over the cookies.  
11. Bake for 15 minutes until cookies are slightly puffed up and golden yellow in colour.
12. Remove from oven and gently press in a piece of KitKat Mini over top of each cookie. The warmth of the cookie will anchor the KitKat Mini pieces in place.
13. Cool cookies for 10 minutes in baking tray, then transfer to serving platter.
14. Store extras in an airtight container for up to two weeks. Enjoy your almond cookies!

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