These amazing cookies remind me of ones I’ve seen (and eaten, of course) in many bakeries and coffee shops: perfectly round, large enough so that one is all you need as a snack, with a crispy-chewy texture and delicious, delicate flavor. This recipe is adapted from the King Arthur Flour Cookie Companion, a book that has forever changed my baking life. I used a 2-inch cookie scoop to scoop my dough, rather than rolling into table tennis-sized balls as the original instructed.
Although they’re called pennies, these cookies are very generously portioned, baking into 4-inch rounds – far larger than any penny I’ve ever seen. I’d like to try them as smaller cookies so they make a larger batch, and intend to use a 1-inch cookie scoop the next time I make these. The cookies spread a lot when baking, so make sure you leave ample room between them on your baking sheets.
- 8 tablespoons unsalted butter
- 1 cup light brown sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg
- 2 1/4 ounces (about 2/3 cup) almond flour
- 4 1/4 ounces (about 1 cup) flour
Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
In a mixer fitted with the paddle attachment, beat butter on medium speed for about 1 minute. Scrape down the bowl and add brown sugar, almond extract, salt, baking soda, and egg, beating very well to combine.
Add almond flour and flour, beating to combine.
Using a 2-inch cookie scoop, scoop dough and roll into balls, placing at least 2-3 inches apart on the baking sheets; I’d recommend no more than 6 cookies per sheet. Dip the bottom of a glass in sugar and press cookies to 1/4 inch thickness.
Bake for 13 to 15 minutes, until cookies are golden brown. Remove from oven and cool on baking sheets for 2-3 minutes, then remove to wire racks to cool completely.
Store in an airtight container for up to 4 days.