Ingredients
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup brown sugar
1 cup granulated sugar
1 cup almond butter
2 large eggs
2 1/2 teaspoon vanilla
1 cup almond meal
Directions
Preheat oven to 350F. Line baking sheet with silpat or parchment paper.
In a medium work bowl, whisk together flour, baking soda, baking powder, and salt. In the work bowl of a stand mixer using the paddle attachment, cream together the butter and sugars until lighter in color and fluffy in texture, approximately 3 minutes. Scrape the bowl as necessary. Beat in almond butter until incorporated. Beat in vanilla and then eggs, one at a time.
Gently add in the dry ingredient and ground almonds and stir until just incorporated. Do not over-mix.
Roll cookies into 2 tablespoon sized balls. Place on baking sheets and press each ball twice with a fork or cookie stamp. Bake cookies for 10-12 minutes. Edges should be slightly browned and the cookies puffed. Cool on sheets for 4 minutes before transferring to a cookie cooling rack to cool completely.
