Ingredients:

  • 1 and 1/4 cups (175g) whole almonds
  • 2 cups + 1 Tablespoon (258g) all-purpose flour, plus more for your hands
  • 1 cup (200g) packed light or dark brown sugar (light preferred)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
  • 3 large eggs
  • 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped

Instructions:

  1. Preheat your oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. Spread the whole almonds on one sheet and toast them in the preheated oven for about 15 minutes, stirring twice during that time.
  3. Remove toasted almonds from the oven and increase temperature to 350°F (177°C). Clean off the unused baking sheet.
  4. In a food processor, pulse half of the toasted almonds until very coarsely chopped; set aside.
  5. Pulse remaining almonds until more finely chopped for topping later.
  6. Cut in cubed cold butter using a pastry cutter or two knives until crumbly.
  7. Gently fold in one cup of coarsely chopped almonds.
  8. In a medium bowl, whisk together eggs, oil, and vanilla extract.
  9. Pour wet mixture into dry ingredients and mix gently with a wooden spoon or silicone spatula until just moistened.
  10. Turn dough onto a lightly floured surface; knead lightly about 8–10 times until soft but slightly sticky—add extra flour if too sticky.
  11. Brush tops/sides of rolls with egg wash generously using a pastry brush.
  12. Bake for 25–26 minutes until edges are lightly browned; allow cooling for 10 minutes after removing from oven.