Ingredients
1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1 tsp. pure vanilla extract
1 c. blanched almond flour
1/4 tsp. kosher salt
2 (20-oz.) bags candy corn
Preparation
Step 1In a large bowl using a hand mixer, beat butter and sugar together, then add vanilla. Add almond flour and salt and beat until combined. Divide dough into 4 equal pieces. On plastic wrap, form each piece into a log. Refrigerate until solid, 2 hours. Step 2When cookie dough is well chilled, push candy corn into cookie dough in rows. Refrigerate until ready to serve, at least 1 hour.
Pro tip: stick to blanched almond flour for that classic cookie dough look. Unblanched almond flour (or almond meal) includes almond skins and has a flecked appearance. Have you tricked anyone with these? Let us know in the comments below! Editor’s Note: The introduction to this recipe was updated on July 29, 2021 to include more information about the dish.
