These are adapted from a Martha Stuart recipe (I do not get this magazine but was intrigued and ripped it out of a friend’s). MS used blanched almonds, but TJ’s has sliced with the skins on and they are better for you and are just as good.
2 ¼ cups AP flour
½ cup WW flour
¼ cup almond meal
1 teaspoon baking soda
¼ teaspoon salt
2 sticks unsalted butter, room temperature
1 ½ cups brown sugar (not packed)
2 large eggs, room temperature
2 teaspoons cinnamon
1 ½ teaspoons ginger
½ teaspoon nutmeg
¼ teaspoon cloves
about ¼ cup sliced raw almonds
Whisk together first 5 ingredients. Cream together butter and sugar with an electric mixer. Beat in eggs and spices. Stir in dry ingredients in 3 batches.
Line two mini or one smallish loaf pan with plastic wrap, enough to wrap up dough. Press cookie dough into pan(s) and wrap up tightly. Freeze for 1 ½ hours, or up to (one month).
Preheat oven to 400. Remove dough from freezer and pan and let soften slightly – you want to be able to slice it thin. Cut into 1/8 inch slices and place at least 1 inch apart on baking sheet lined with parchment paper. Re-wrap uncut dough and return to freezer. Sprinkle almond slices on top of cookies and gently press in. Put in fridge until firm. Bake 9 – 12 minutes. Cool on a wire rack. Repeat until dough is used up.
Printable SPICED ALMOND COOKIES