>>21660595
>i made some almond cookies the other day they were super tasty. a little too sweet though
Looks nice. If you make them again, instead of lowering the sugar amounts to combat excessive sweetness (which can compromise their texture/spread) you might try Stella Park's technique of toasting your sugar in advance before adding it to the recipe which mellows out the saccharinity and adds caramelized notes of complexity to the end which would pair well with the almonds I'd imagine:
Small batch: https://www.seriouseats.com/how-to-quickly-toast-sugar
Big batch: https://www.seriouseats.com/dry-toasted-sugar-granulated-caramel-recipe