Print

Almond Cookies with Frangipane and Sliced Almond Topping Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

Delightfully tender and flavorful almond cookies featuring a rich almond frangipane center, topped with sliced almonds and dusted with powdered sugar. These buttery cookies combine ground almonds and almond extract for a perfect balance of nuttiness and sweetness, baked to a light golden perfection.

Ingredients

Scale

Frangipane

  • 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

Almond Cookies

  • 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

  1. Prepare the Frangipane: In a small bowl, whisk together the melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until well combined. Fold in the ground almonds, all-purpose flour, and a pinch of salt. Set aside this almond frangipane mixture.
  2. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Mix Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  4. Cream Butter and Sugars: In a large bowl, using an electric hand mixer or stand mixer with paddle attachment, cream the softened butter, light brown sugar, and granulated sugar on high speed until the mixture is fluffy and light, about 2 minutes.
  5. Add Wet Ingredients: Mix in the egg yolks, vanilla extract, and almond extract on medium speed until the batter is pale and fluffy. Remember to scrape down the sides of the bowl to ensure even mixing.
  6. Incorporate Dry Ingredients and Ground Almonds: On low speed, add the flour mixture and ground almonds to the wet ingredients just until combined, avoiding overmixing which can toughen the cookies.
  7. Portion and Shape Dough: Using a large cookie scoop (about 2 tablespoons capacity), portion the dough into approximately 18 balls. Use a 1/2 tablespoon measure or your thumb to make a slight indent in each dough ball.
  8. Add Frangipane Filling: Spoon approximately 1/2 tablespoon of the prepared frangipane into the indent of each cookie dough ball and gently flatten the top. Then, press sliced almonds on top as a decorative and crunchy topping.
  9. Bake Cookies: Place 6 cookies spaced at least 2 inches apart on the prepared baking sheets. Bake for 12 to 13 and a half minutes, or until the cookies turn a light golden brown. Immediately after removing from the oven, use a large circular cookie cutter to gently nudge around each cookie to perfect their round shape as they might have spread unevenly.
  10. Cool and Finish: Allow the cookies to cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar before serving, enhancing their delicate almond flavor and attractive appearance.

Notes

  • Make sure the butter is softened for the cookie dough, but melted for the frangipane to achieve the correct texture.
  • Use room temperature egg yolks to ensure proper blending and texture.
  • Indent the dough balls before baking to hold the frangipane filling properly and prevent it from spilling while baking.
  • Spacing cookies on the baking sheet is important as they will spread during baking.
  • Use a cookie cutter immediately after baking to shape the cookies since they are still soft.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • For a more intense almond flavor, you can lightly toast the sliced almonds before topping the cookies.

Keywords: almond cookies, frangipane, baked cookies, almond extract, sliced almonds, powdered sugar cookies, easy cookie recipe, nutty cookies

Find it online: https://jedentaglecker.com/almond-cookies-with-frangipane-and-sliced-almond-topping-recipe/