Soft and Chewy Almond Sandies

In a stand mixer, or with a handheld mixer, cream the butter and coconut sugar on medium high until light and fluffy, 2-3 minutes. Add the eggs and almond extract and mix again to combine.

In a medium bowl, whisk together the flours, tapioca starch, baking powder, and salt.

Add the dry ingredients to the wet and mix to combine.

Refrigerate dough for 1 hour.

Preheat oven to 300 degrees F.

Line two baking sheets with parchment paper and, using a ¼ cup ice cream scoop or measuring cup, scoop the dough onto the prepared sheets, spacing 3 inches apart.

Flatten each cookie slightly and top each cookie with a few sliced almonds.

Bake for 14-16 minutes until golden around the edges and just set. I usually check half way through and smooth any edges that need it with a spatula before putting back in.

Allow to cool on a rack. Enjoy!