KitKat Almond Cookies

Preheat oven to 350F.
Line a baking tray with
parchment paper.

Combine all-purpose
flour, almond flour,
baking soda and salt in
mixing bowl. Stir to mix.

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 min.

Add the almond extract
and 1 egg. Beat again for
a few sec. until combined.

Add the dry flour mixture,
half at a time, beating
well to combine after
each addition.

Scrape out the cookie
dough from the blades of
the hand mixer.

Gently knead and
combine the dough in the
bowl until it comes
together, about 30 sec.

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.

Press down gently on
each dough ball to flatten
it lightly

Beat remaining egg and
brush lightly over the
cookies.

Bake for 15 mins until
cookies are slightly puffed up and golden yellow in
colour

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 pieces into
place.

Cool cookies for 10 mins
in baking tray, then
transfer to serving platter

Store extras in an airtight
container for up to two
weeks.