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1.
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Heat oven to 350 F. Prepare two baking sheets by lining them with parchment paper or a silicone baking mat.
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2.
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In a bowl, whisk together the almond-coconut flour, baking powder, salt, and xanthan gum; set aside.
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3.
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Place almonds in a food processor, cover and process until finely ground.
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Add butter and process until smooth.
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Add the granulated and confectioners sugar, process until creamed.
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4.
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Transfer cream mixture to a bowl.
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Add the eggs and the almond extract; blend well.
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Add the flour mixture and process until just blended.
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Throughout the mixing process be sure to stop frequently and scrape down the sides of the food process with a rubber spatula.
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5.
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Shape 1 tablespoon of dough into 3/4-inch balls.
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Roll in the almonds or sugar to coat.
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Place balls 1-inch apart on the prepared baking sheet; flatten slightly.
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6.
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Bake cookies until bottoms are lightly golden brown, approximately 10 minutes, switching pans from top to bottom and front to back halfway through the baking.
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7.
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Cool briefly then transfer cookies to a cooling rack and cool completely.
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Note: If you want uniform, creamy-ivory cookies, use blanched almond meal; if you dont mind the appearance on the ground almond skins you can use whole almonds.
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1 cup of almond meal can also be substituted for the whole almonds; instead of using the food processor in step 3, cream the butter, almond meal, and sugar in a bowl, then follow the recipe as written.
