Ingredients:

  • 2 ½ cups (225g) blanched almond flour
  • 2 tsp (10g) baking powder
  • ¼ tsp (1.5g) salt
  • 4 tbsp (56g) cold unsalted butter, cubed
  • 1 large egg (50g), beaten
  • 3 tbsp (60ml) maple syrup or honey
  • 1 tsp (5ml) vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 2 tbsp (15g) sliced almonds

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, baking powder, and salt until no clumps remain.
  2. Add the cubed cold butter to the flour mixture. Use a pastry cutter or a fork to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
  3. Stir in the beaten egg, maple syrup, and vanilla extract. Mix with a spatula until a sticky dough forms.
  4. Turn the dough onto a piece of parchment paper and pat it into a circle about 1 inch thick. Cut the circle into 8 equal wedges.
  5. Brush the tops with egg wash and sprinkle with sliced almonds. Bake for 18–22 minutes, or until the edges are mahogany-colored and the centers feel firm to the touch.