White Chocolate Chip Almond Cookies
For some reason, I have become somewhat obsessed with almonds lately. I always have at least 2 bags of raw almonds in my pantry, along with sliced almonds, slivered almonds, and almond flour, so when I came across this recipe, it was the perfect opportunity to use up some of my stash. The original recipe did require to ground up blanched almonds but with the long day of studying and finals, I took a bit of a shortcut and used the almond flour that I had on hand. I also added some white chocolate chips, a request from the boyfriend, which I was initially skeptical about. I was worried that it would be too overpoweringly sweet but instead, it turned out to be the best creation ever! The cookies were moist and fluffy and had the perfect balance of sweetness from the white chocolate along with the pleasant hint of orange. It has definitely become a favorite of mine.
White Chocolate Chip Almond Cookies (adapted from Martha Stewart):
Yields 24 cookies
- 1 cup almond flour/meal
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 1 large whole egg, plus 1 large egg white
- 1 teaspoon finely grated orange zest
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoon sliced almonds, optional
Preheat the oven to 350 degrees F, with racks in upper and lower thirds. Line two baking sheets with parchment paper.
With an electric mixer, beat butter and sugar until light and fluffy.
Add whole egg and orange zest, scraping down sides of bowl as necessary.
Beat until smooth.
In another bowl, whisk together the flour, almond flour, baking soda, and salt.
Gradually add dry ingredients to the butter mixture, beating just until incorporated. (Do not overmix.)
Gently stir in white chocolate chips.
Drop tablespoons of batter onto prepared baking sheets, two inches apart.
Place 3 almond slices on each mound of dough, if using.
In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies.
Bake, rotating sheets halfway through, until golden brown, 12-15 minutes.
Remove from oven and cool on a wire rack.