Eggless Almond Cookies

Ingredients

• 1 cup all-purpose flour, plus extra, for dusting
• 1/2 cup almond flour [ Available in Whole foods for people in US ] If you don’t find it in your place, Just grind plain almonds and measure the ground nuts to 1/2 cup 
• 1/4 teaspoon fine sea salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• 1 tablespoon honey
• 1 teaspoon pure vanilla extract

Method

In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside.

 With a Hand mixer or a stand mixer, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated.

 Transfer the mixture to a work surface and knead into a dough. Roll the dough into a log shape so that you can cut it in to medallions or round shaped cookies instead going through the whole process of rolling out and cutting it with a cookie cutter.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.

 On a lightly floured work surface, cut the log into 1/4-inch thick round cookies cookie.

 Cut out circles of the dough and arrange on the prepared baking sheet  (there should be a total of 15 to 18 circles).

Place an oven rack in the center of the oven.

Bake until slightly golden around the edges, 10 to 12 minutes.

Cool on the baking sheet for 15 minutes. 

After it has cooled for atleast 30 minutes, store them in an airtight container.