• Preheat your oven to 180°C (350°F). Line 2 baking trays with parchment paper.

Make the vegan almond cookies:

• Tip: For the best results, I recommend using a kitchen scale to weigh your ingredients.
• Add the butter, sugar, milk, vanilla and almond extract to a medium bowl. Use a hand mixer or wooden spoon to mix until light and fluffy.
• Add the almond flour, all-purpose flour and baking powder and mix until just combined. The cookie dough should be soft and tacky but not too sticky. If you pinch the dough with damp hands, it shouldn't be too sticky.

Assembling the cookies:

• Place the sliced almonds in a small flat bowl.
• Use a small ice cream scoop or a spoon to divide the dough into around 16 balls. Using clean but damp hands, roll and coat each cookie dough ball in the almonds.
• Arrange the cookie dough balls on your lined baking trays spaced about 5 cm (2 inches) apart. Slightly flatten each ball with your fingers.

Baking the cookies:

• Bake the cookies for around 12-14 minutes or until the edges are slightly golden brown. For softer cookies, bake them for less time. For crunchier cookies, bake them for longer.
• Allow the cookies to cool on their baking trays for 10-15 minutes. They'll be very soft when they're hot from the oven but will firm up. Transfer the cookies to a cooling rack. Enjoy the cookies warm or at room temperature.
• Store leftover cookies in an air-tight container at room temperature for up to 1 week, in the fridge for up to 2 weeks or in the freezer for up to 2 months.