Okay, I posted a peanut version of these cookies earlier, and now here's the almond variant. The cookies are full of almond flavor, crisp on the edges, and chewy in the center. If you take a look at the recipe, you'll notice that the cookies don't include butter. That's intentional. The cookies do include a bit of canola oil, and the taste is neutral, allowing the full flavor of the almonds to shine through. Plus, you won't miss the saturated fat from the butter. Before you begin the recipe, toast the almonds in your air fryer at 320 degrees for about 5 minutes and then let them cool. You'll need a food processor but no extra bowls for the cookies. Easy clean up! Yeah! These cookies are great with a cup of tea and make a fruit dessert seem extra special.
Air Fryer Almond Cookies -- Makes about 24
2 cups of toasted almonds (skin on is fine)
1 cup of sugar
1 egg
1/2 teaspoon of vanilla
1/3 cup of canola oil
3 tablespoons of milk
1/2 teaspoon of almond extract
1 cup of flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1 teaspoon of vinegar
Add the toasted almonds to the bowl of a food processor and grind them until they are mostly smallish pieces. Add the sugar, egg, vanilla, oil, milk, and almond extract and pulse until all the ingredients are well blended. Add the flour, salt, baking powder, and baking soda and pulse them in until just incorporated. Pulse in the vinegar until it's mixed in. Cut sheets of parchment paper in squares just large enough to fit in the basket of your air fryer. Drop mounds of dough, each about 1 1/2 tablespoons, three to a sheet. Flatten out the mounds until they're about 1/2-inch thick. Bake the cookies, one parchment sheet at a time, for 8-10 minutes or until puffed and golden. Repeat with the remaining cookies or bake as many as you want, refrigerate the dough, well wrapped, and bake more cookies another day. Enjoy!
