Comments on Butter Cookies

I'm not sure. My concern is that almond pulp resulting from making almond milk is usually damp and moist, whereas almond flour is the opposite. You would need to find a way to dry out your almond pulp.

Beverly, I haven't tested this recipe with a gluten-free flour blend. Generally, flours cannot be directly substituted with each other, so my guess is that it wouldn't work out, at least not without additional tweaks to the other ingredients.

I don't think the unsalted butter would affect the crispness of the cookies. I agree with your suggestion to lower the baking temperature to 300 F, baking for a longer period of time which helps with crispness. Another thing you can try is adding a bit more almond flour so that the cookie dough is drier to begin with.

It's hard to say without knowing exactly what you did. If you have access to a kitchen scale, I would measure out the ingredients by weight (assuming you're not already doing so) to make sure your proportions are correct, since almond flour and powdered sweeteners can vary a lot depending on how you pack them into a measuring cup. Another thing to look into is baking and cooling times. The shorter the baking time, the softer and more underdone the cookies will be, and vice versa. You can try decreasing or increasing your baking time, which would alter the final texture of the cookie. Also, make sure to allow the cookies to fully cool since they are very soft when they initially come out of the oven. My last suggestion is adding an egg yolk to help bind the cookies better. I hope these suggestions are helpful for you and that you get a chance to make them again.

The dough will be too wet and sticky to handle if you add a whole egg; I would only add an egg yolk at the most.