Though perhaps not your typical holiday cookie, these chai-infused almond cookies are a spinoff of the classic almond snowball/Russian teacake. Extra-tender, delicately sweetened cookies are the ideal base for the rich, sweet, spicy glaze that gives them their festive look.
To make the cookies: Preheat the oven to 350°F. Lightly grease (or line with parchment paper) two baking sheets.
In a large bowl, beat together the butter, sugar, vanilla, baking powder, baking soda, salt, and chai spice.
Weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess. Beat the almond flour followed by the all-purpose flour into the butter-sugar mixture.
Scoop heaping tablespoonfuls of dough — a tablespoon cookie scoop works well here — onto the prepared baking sheets, leaving 2" between them.
Bake the cookies for 13 to 16 minutes, until they're a light golden brown.
Remove the cookies from the oven and place the baking sheet on a cooling rack. Allow the cookies to cool completely right on the pan.
To make the glaze: Combine all the ingredients, stirring until smooth and adding enough milk to make the glaze drizzle-able, but not too runny; molasses consistency is good.
Drizzle or pipe the glaze over the cooled cookies.
Store the chai-spiced almond cookies, well wrapped, at room temperature for several days; or freeze (unglazed) for longer storage.
For extra almond flavor and texture, add 1/2 cup (43g) finely chopped, toasted almonds to the dough.
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