Almond Cookies
These almond cookies combine a buttery, nutty crust with a silky frangipane filling for a luxurious treat. The outer layer is lightly toasty and crisp, while the center offers a chewy, almond-rich contrast. Ideal for gatherings or a cozy dessert, they’re elegantly dusted with powdered sugar and perfect with coffee or milk.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 24 cookies
- Category: cookies
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Ingredients
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg, lightly beaten
1 tsp non-alcoholic almond extract
1/2 tsp vanilla extract
1/2 cup sliced almonds, toasted
3 tbsp melted unsalted butter
1/3 cup granulated sugar
1 egg yolk
1/2 tsp non-alcoholic almond extract
1/2 tsp vanilla extract
1/4 cup + 2 tbsp ground almonds
1/3 cup all-purpose flour
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, mix 2 1/2 cups all-purpose flour, baking powder, salt, 1/2 cup brown sugar, and 1/4 cup granulated sugar.
Add 1 cup softened butter and 1 large egg. Incorporate 1 tsp almond extract, 1/2 tsp vanilla extract, and 1/2 cup toasted sliced almonds. Knead into a dough.
Chill the dough for 30 minutes. Roll into 1-inch balls and flatten slightly.
For the frangipane: Whisk 3 tbsp melted butter, 1/3 cup sugar, 1 egg yolk, 1/2 tsp almond extract, and 1/2 tsp vanilla extract. Fold in ground almonds and 1/3 cup flour.
Spoon a teaspoon of frangipane onto each cookie. Bake 12-15 minutes until golden. Let cool, then dust with powdered sugar.
Notes
Use non-alcoholic almond extract as a substitute for homemade versions with alcohol.
For a richer flavor, add a pinch of salt in the frangipane.
Store in an airtight container for up to 5 days.
Can use blanched almonds in frangipane for a finer texture.
Find it online: https://sweetcraftrecipes.com/almond-cookies/