No-Bake Anisette Almond Cookies
1/2 cup sliced almonds, plus some additional for garnishing
One 6.6 ounce package Anisette Biscotti or Toasts, such as Stella Doro ( about 16 cookies)
1 cup almond butter
1/2 cup confectioners’ sugar, plus additional for rolling the cookies
1 tablespoon honey
1/2 teaspoon flaked sea salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1.Place almonds in a dry skillet and toast, stirring, until golden, about 3-4 minutes; let cool.
2. Pulse the biscotti in a food processor until finely ground. Add the almond butter, confectioners’ sugar, honey, salt, almond and vanilla extract and continue to pulse until the mixture resembles wet sand. Pulse in the toasted almonds and 2-3 tablespoons of water, one at a time, until the mixture just begins to come together.
3. Transfer the dough to a bowl and form them into 40 bite size buttons ( about 1 inch). Roll all over in confectioners’ sugar. Place a sliced almond in the center of each. Serve.
Cook’s Note: Refrigerate in an airtight container if not serving right away. They will last up to 5-days refrigerated. Roll in confectioners sugar before serving.