Ingredients
1/4 c. granulated sugar
Zest of 1 orange (about 2 tsp.)
1/3 c. almond butter
1/3 c. honey
6 tbsp. butter, melted
3/4 tsp. ground cardamom
1/2 tsp. ground ginger
1 tbsp. amaretto liqueur
1/2 tsp. kosher salt
1 c. almond flour
1 1/4 c. oat flour
3/4 tsp. baking soda
2 c. toasted sliced almonds, divided
Egg wash (optional)
Flaky sea salt, for topping
Preparation
Step 1In a large bowl, rub orange zest into sugar with your fingers until fragrant. Whisk in almond butter, honey, melted butter, cardamom, ginger, amaretto, and salt. Fold in almond flour until evenly combined, then fold in oat flour, baking soda, and 1 cup of the almonds until no dry spots remain. Step 2Transfer dough to the refrigerator and chill 30 minutes.Step 3Preheat oven to 325°. Line two baking sheets with parchment and pour remaining 1 cup almonds into a large bowl. Scoop dough into 1” balls, then roll in almonds. Transfer dough to prepared sheets about 2” apart. Flatten each ball to ½” tall, brush with egg wash, and sprinkle lightly with sea salt.Step 4Bake until edges turn golden, 12 to 15 minutes. Step 5Let cool completely before serving.
Let’s talk about substitutions. Not everyone has ground cardamom in their pantry, and it can be a little pricey too. If you want, leave out the cardamom or substitute in your favorite spice: cinnamon, pumpkin pie spice, or even ground lavender. You can also use almond or vanilla extract instead of the amaretto liqueur, just reduce the original 1 tablespoon amount down to 1 teaspoon. For a more varied texture in your cookies, substitute sliced almonds for slivered. If you grind your own gluten-free oats into oat flour, this cookie is completely gluten-free. No oats on hand? You can substitute in all-purpose flour, spelt flour, or your preferred gluten-free flour blend to keep it gluten-free. If you’ve made this cookie, we’d love to know what you think! Drop us a comment down below, and to fulfill all your almond cravings, check out these soft amaretti cookies.
