- 1/2 cup butter, softened
- 1/2 cup almond butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3 tablespoons white sugar
- 2 tablespoons ground almonds
- 48 milk chocolate candy kisses with almond, or as needed
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and almond butter in a large mixing bowl with an electric mixer on medium-high speed until creamy, about 30 seconds. Beat in 1/2 cup sugar, brown sugar, baking soda, cream of tartar, and salt until thoroughly combined. Beat egg, milk, and vanilla extract into moist ingredients.
- Beat whole wheat flour and as much of the all-purpose flour as the mixer can handle; stir remaining flour into dough.
- Combine 3 tablespoons sugar with ground almonds in a shallow bowl. Pinch off dough and roll into 1-inch balls; roll balls in almond-sugar mixture. Place cookies 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until edges are firm and tops are cracked, 8 to 10 minutes. Immediately press a chocolate almond kiss into middle of each cookie; let cool.