Instructions

• Preheat oven to 350°F (170°C). Line a large baking sheet with parchment paper. Set aside the 20 whole almonds for topping.
• In the bowl of a stand mixer fitted with the paddle (or in a large bowl using a hand mixer or whisk), beat together 2 eggs, 1 cup + 2 tablespoons Monkfruit sweetener, 1 teaspoon baking powder, 1 teaspoon vanilla, 1/4 teaspoon kosher salt, and 1/4–1/2 teaspoon almond extract (if using) until smooth and combined.
• Add 1 cup blanched almond flour and mix until incorporated.
• Add 1 cup almond butter and mix until fully combined. The dough will be stiff; scrape down the bowl as needed.
• Fold in 3/4 cup chopped almonds until evenly distributed through the dough.
• Using a tablespoon, scoop one level tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies on the sheet.
• Flatten each cookie with your palm or the back of a spoon so the tops are even, then press one whole almond into the center of each cookie.
• Bake for about 16 minutes, or until the cookies are just beginning to brown around the edges and still feel slightly soft in the center.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 20 minutes; they will firm up as they cool.