1/2 cup whole almonds, roasted (optional, for topping)
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Mix well.
In another bowl, cream together the softened butter, egg, and vanilla extract until smooth and fluffy.
Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix.
Using a tablespoon, scoop out dough and roll it into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
If desired, press a whole almond on top of each cookie for added crunch and flavor.
Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Once the cookies are cooled, dip the bottom of each cookie into the melted chocolate, allowing any excess to drip off. Place them back on the parchment paper.
Optionally, drizzle extra melted chocolate over the top for decoration.
Let the chocolate set at room temperature or refrigerate for faster setting.
Enjoy your delicious chocolate-covered almond cookies!
