Rosemary Almond Sugar Cookies
• 1 cup almond flour
• 1 1/4 cup flour
• 1 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp almond extract
• 2 eggs
• 1/3 cup Pasolivo Rosemary Olive Oil
• 1/2 tsp Pasolivo Kosher Flake Sea Salt
• 1 1/2 Tbsp fresh rosemary, finely chopped (optional)
• Turbinado sugar for rolling
Preheat oven to 350 degrees. In large bowl combine almond flour, flour, salt, baking powder, and baking soda. Set aside.
In separate bowl add sugar, Rosemary Olive Oil, and rosemary. Stir in eggs and almond extract.
Combine wet and dry ingredients.
Roll dough into 1 Tbsp balls and roll into Turbinado sugar. Place on parchment-lined baking sheet and use fork to gently press down each cookie. Bake for 10-15 minutes.
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