Ingredients

• 14 Tbsp Unsalted Butter softened (7 ounces)
• 1/2 cup Granulated Sugar
• 1/2 tsp Almond Extract
• 2 cups Gluten Free 1-to-1 Baking Flour
• 3/4 tsp Ground Cinnamon
• 1/4 tsp Kosher Salt
• 1 cup Almonds chopped (divided)
• 1/3 cup mini semi-sweet chocolate chips
• 8 oz Dark Chocolate Chips

Instructions

1. In a bowl of a stand mixer fitted with the paddle attachment, mix softened butter and sugar on low speed to combine. Increase speed to medium and beat for about 3 minutes, until light and creamy. Scrape down the sides of the bowl and mix in the almond extract.
2. In a medium sized bowl combine flour, cinnamon, salt, 1/3 cup of chopped almonds and 1/3 cup mini chocolate chips.
3. On the lowest mixer speed, mix in the flour mixture to the creamed butter mixture to combine. Increase speed to medium and beat until the dough begins to cling to the paddle and no longer looks dry, about 20 seconds. Do not overmix, just until it forms a solid mass.
4. Pre-heat oven to 350°F. Line two large sheet pans with parchment paper. Shape the dough into one tablespoon sized balls (1 1/2-inch diameter). Transfer to the sheet pans about 1 1/2 to 2 inches apart. Use the bottom of a measuring cup or flat bottomed cup to flatten into 1/4-inch thick discs. You can smooth the sides of the cookie with your fingers (it cracks on the edges when you flatten), or keep it looking rustic. Sprinkle additional chopped nuts and about five mini chocolate chips on top for a nicer appearance. Press them into the surface.
5. Bake for 10 minutes in the center of the over. Rotate and bake another 10-12 minutes, or until lightly golden in color and bottoms are lightly browned. Cool on a sheet tray for 10 minutes, transfer to a cooling rack to cool completely.
6. In a microwave safe bowl melt the chocolate chips in 30-second increments, stirring in between. Once melted, dip each cookie covering them halfway up the sides. Place on a parchment lined sheet pan. Sprinkle with chopped nuts and seas salt if desired. Allow to dry completely.