Brown Butter Almond Cookies with Honey Glaze

Cook the butter in small pan over medium heat until its golden color, occasionally stirring. Allow it to cool to room temperature before refrigerating. Chilled browned butter should be solid but still at scoopable consistency.

In the bowl of stand mixer fitted with the paddle attachment, cream the butter, powdered sugar, and salt on low speed. Add the almond flour and almonds, mix until combined.

Transfer the dough onto a plastic wrap, form a flat disc and refrigerate for 30 minutes.

Roll out the dough in between 2 sheets of parchment paper to 1/4 inch thickness, cut out your desired shapes and bake on 350°F for 20-22 minutes (edges of the baked cookies should set and be lightly browned). Cool for 10-15 minutes before transferring to wire rack.

To make the honey glaze: whisk powdered sugar, salt, honey, and water until smooth. Dip half of each cookie into a glaze and sprinkle finely chopped almonds. Allow the glaze to fully set before serving or gifting.