Introduction

Almond cookies are a delightful treat with a tender crumb and a rich almond flavor. These cookies feature a soft cookie base topped with a luscious frangipane center and crunchy sliced almonds. Perfect for any occasion, they bring a lovely homemade touch to your cookie jar.

The image shows several thin, round cookies with a light brown color spread closely together on a white marbled surface. Each cookie is topped with a light dusting of powdered sugar, giving them a snowy white sprinkle effect. On the center of each cookie, there is a small pile of thin, pale beige almond slices that add texture and contrast. The cookies have a slightly rough texture, and the powdered sugar highlights the uneven surface and edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp (42 g) unsalted butter, melted
1/3 cup (66 g) granulated white sugar
1 egg yolk
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 cup + 2 tbsp (40 g) ground almonds
1/3 cup (42 g) all-purpose flour, spooned and leveled
Pinch of salt
1 3/4 cups (219 g) all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 tbsp vanilla extract
2 tsp almond extract
1/2 cup (54 g) ground almonds
1/2 cup (50 g) sliced almonds, for topping
Powdered sugar, for dusting

Instructions

Step 1: Make the frangipane by whisking together melted butter, sugar, egg yolk, vanilla, and almond extract in a small bowl until smooth. Fold in the ground almonds, flour, and a pinch of salt. Set this mixture aside.
Step 2: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes.
Step 5: Add the egg yolks, vanilla, and almond extract to the creamed mixture. Mix on medium speed until pale and fluffy, scraping the bowl as needed.
Step 6: Add the flour mixture and ground almonds to the wet ingredients. Mix on low speed just until combined.
Step 7: Using a large 2-tablespoon cookie scoop, portion out 18 scoops of dough. Roll each into a ball. Use a 1/2 tablespoon measure to create a slight indent in each dough ball.
Step 8: Add 1/2 tablespoon of the prepared frangipane into the indent of each dough ball. Slightly flatten the dough and top with sliced almonds.
Step 9: Bake 6 cookies at a time, spaced 2 inches apart on the prepared baking sheets, for 12 to 13 1/2 minutes until lightly golden.
Step 10: Right after baking, gently roll a large circular cookie cutter around each cookie to give it a perfect round shape. This step corrects spreading and ensures even thickness.
Step 11: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 12: Once fully cooled, dust the cookies with powdered sugar and serve.

Tips & Variations

For a stronger almond flavor, increase the almond extract by a half teaspoon but be careful not to overpower the cookies.
Use almond flour instead of ground almonds for a finer texture in the frangipane.
Try adding a pinch of cinnamon or cardamom to the dough for a warm spice twist.
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend.

Storage

Store cooled almond cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, allow frozen cookies to thaw at room temperature or warm gently in a low oven for a few minutes to restore freshness.

How to Serve

The image shows several round, soft cookies with a light golden brown color, each topped with thin almond slices and a sprinkling of powdered sugar. One cookie is stacked and broken in half on top of two others, revealing a slightly crumbly texture inside with visible almond pieces. The cookies sit closely together on a white marbled surface, with some loose almond slices scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter substitutes for these almond cookies?

Yes, you can use margarine or a plant-based butter substitute, but the flavor and texture may vary slightly. For best results, stick with real unsalted butter if possible.

Why do I need to shape the cookies with a cookie cutter after baking?

The dough spreads during baking, which can cause uneven shapes and thickness. Using a cookie cutter right after taking them out of the oven helps maintain a uniform size and thickness for more attractive and evenly baked cookies.