Name: Sprinkly Almond Cookies
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 10 to 12 cookies
Ingredients: 1/2 cup (115 grams) unrefined coconut oil, at room temperature; 1/4 cup (50 grams) granulated sugar; 1/4 cup (50 grams) dark brown sugar; 3/4 teaspoon kosher salt; 2 large eggs, separated; 3/4 teaspoon almond extract; 1/2 cup (60 grams) almond flour; 1 cup (130 grams) all-purpose flour; 1/2 teaspoon baking soda; 1/3 cup sprinkles (red and gold with a few rainbow ones mixed in), plus more for sprinkling

Directions

Special equipment:

a 1 1/2-ounce ice cream scoop

Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper.
In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles.
Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside.
Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes.
Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.

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Sprinkly Almond Cookies

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