I have heard folks put almond slivers in them, roll them or top them in ground almonds. It makes for a really nice touch. And then I seen a recipe over at GF Homemaker that adds Cherries. I tried that too, very good!!!
2 1/4 cups Whole Almonds
2/3 cup Sugar
2 large eggs
1 teaspoon baking soda
1/3 cup Butter, room temperature
1/4 teaspoon Salt
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
- Combine almonds and sugar in a food processor.
- Pulse and puree until you achieve a fine powder (just before butter).
- Add eggs to mixing bowl and beat until fluffy.
- Add almond/sugar puree, soda, butter, salt and extracts. Mix until incorporated
- Scoop dough out in tablespoon or cookie scoop measure ont baking sheet leaving 1 to 1-1/2 inches apart.
- Bake at 350 degrees for 15 minutes.
- Cookies will achieve a thin wafer 2 inches in diameter that is surprisingly chewy yet crispy.
Later on, I added 1 cup of flour and 1 teaspoon of Xanthan Gum so I could achieve a puffier cookie. Any old flour blend will do. It takes from the pure almond flavor of the original but a softer cookie results. Noticed I tried adding dried cherries in this softer cookie.