- 1 cup sliced almonds
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup almond butter
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 cups puffed corn cereal (such as Kix)
- 1 cup chocolate chips (milk, dark or semisweet)
Position 2 racks in the middle of the oven; preheat to 325 degrees F. Spread the almonds on a baking sheet and bake until lightly toasted, about 5 minutes; transfer to a bowl. Wipe the baking sheet clean.
Beat the unsalted butter, almond butter, honey, granulated sugar and brown sugar in a bowl with a mixer on medium speed until smooth, about 3 minutes. Beat in the egg. Add the baking soda, baking powder, cinnamon, and vanilla and almond extracts and beat until combined, about 1 minute.
Add the cereal, chocolate chips and half of the almonds to the dough and mix with a wooden spoon. Form tablespoonfuls of dough into 2-inch balls and arrange on 2 ungreased baking sheets, about 3 inches apart. (Do not line the baking sheets with parchment paper-the cookies may stick to the paper.) Top each with some of the remaining almonds.
Bake until the cookies spread out and turn brown, about 12 minutes, rotating the baking sheets halfway through. Let the cookies cool 5 minutes on the baking sheets, then carefully remove to a rack to cool completely. (If you have difficulty removing the cookies from the baking sheets, return them to the oven for 1 to 2 minutes to soften.) The cookies will crisp as they cool.
Photograph by Cathy Larson