Almond Cookies with Frangipane and Sliced Almond Topping Recipe

I absolutely love this Almond Cookies with Frangipane and Sliced Almond Topping Recipe because it combines buttery, tender cookies with a luscious almond frangipane center that practically melts in your mouth. When I first tried it, I was amazed at how the subtle almond flavors come through without overwhelming the palate—perfect whether you’re baking for a cozy afternoon treat or impressing guests at a tea party.

You’ll find that these cookies have a wonderfully delicate crumb yet hold their shape beautifully with a lovely slice of almond on top for that added crunch and visual appeal. I’ve discovered this recipe works especially well when you want something a little different from your usual cookie routine but still crave that classic nostalgic comfort.

this …

Ingredients You’ll Need

This Almond Cookies with Frangipane and Sliced Almond Topping Recipe brings together ingredients that are easy to find but work harmoniously for a deep almond flavor and perfectly tender texture. Grab some good-quality almond extract—you’ll be amazed at the difference it makes!

• Unsalted butter: Using unsalted helps you control the saltiness precisely; softened for a smooth cream.
• Granulated white sugar: Provides sweetness and helps the cookie structure.
• Light brown sugar: Adds moisture and subtle caramel notes to the cookie dough.
• Egg yolks: Richer than whole eggs, the yolks make the cookies tender and help bind the frangipane.
• Vanilla extract: Enhances all the flavors without overpowering the almond notes.
• Almond extract: The star here for that unmistakable almond aroma; use pure extract for best results.
• Ground almonds (almond meal): Adds natural almond texture and flavor inside the dough and frangipane.
• All-purpose flour: Provides structure but keep it spooned and leveled for accuracy.
• Baking powder and baking soda: A balanced leavening duo to give the cookies a subtle lift.
• Salt: Enhances the sweetness and rounds out flavors.
• Sliced almonds: For an eye-catching and crunchy topping that seals all the flavors together.
• Powdered sugar: A light dusting finishes these cookies with a delicate sweetness and lovely look.

Variations

One of the things I love about this Almond Cookies with Frangipane and Sliced Almond Topping Recipe is how adaptable it is. You can easily tweak the almond intensity or swap out ingredients to cater to different dietary needs or flavor preferences.

• Gluten-Free Variation: Replace all-purpose flour with a gluten-free blend, ensuring it includes xanthan gum for structure.
• Extra Citrus Twist: I sometimes add a teaspoon of orange zest to the frangipane for a bright fresh pop that complements the almonds beautifully.
• Vegan Adaptation: Swap butter for a vegan alternative and replace egg yolks with flax eggs; expect a slightly different texture but still delicious.
• Chocolate Drizzle: For a special treat, try drizzling melted dark or milk chocolate over cooled cookies before serving—it’s a favorite in my family!

How to Make Almond Cookies with Frangipane and Sliced Almond Topping Recipe

Step 1: Whisk Together the Frangipane

Start by melting your butter and whisking it with sugar, egg yolk, vanilla, and almond extract until everything is smooth and inviting. Then gently fold in the ground almonds, flour, and a pinch of salt to form a creamy almond paste. Setting this aside while you prepare the cookie dough helps the flavors meld and makes assembly smooth.

Step 2: Prep Your Oven and Dry Ingredients

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper—trust me, this helps with even baking and cleanup later. Then whisk together the flour, baking powder, baking soda, and salt in a bowl. These dry ingredients are your cookie’s backbone, so give them a good mix to keep everything consistent.

Step 3: Cream the Butter and Sugars

In a large bowl, use an electric mixer to cream softened butter with brown and white sugar until the mixture is fluffy and pale—usually around 2 minutes. I love this step because you can tell the dough is ready when it’s light and smooth, which really helps create tender cookies.

Step 4: Add Flavor and Bindings

Next, mix in your egg yolks, vanilla, and almond extract on medium speed until fully incorporated and fluffy again. Make sure to scrape down the sides of your bowl—sometimes ingredients hide down in the corners and you don’t want uneven flavor or texture.

Step 5: Combine Flour, Almonds and Dough

Gradually add the flour mixture and ground almonds to your wet ingredients, mixing on low speed just until everything comes together. Over-mixing here can make your cookies tough, so stop as soon as you see no signs of flour.

Step 6: Shape and Fill Your Cookies

Use a large cookie scoop (about 2 tablespoons) to portion out 18 dough balls. Roll each ball, then press a small indent (about ½ tablespoon) into the center. Fill that with a dollop of your frangipane from earlier, then gently flatten it and place a few sliced almonds on top for that signature crunch.

Step 7: Bake and Shape

Bake six cookies at a time (to give them room to spread) for 12 to 13 ½ minutes, or until the edges turn a lovely light golden brown. When you pull them from the oven, immediately use a large round cookie cutter to gently “scoot” around each cookie to perfect their shape. This step is a game changer—they’ll look professionally made every time.

Step 8: Cool and Finish

Let the cookies cool on the baking sheet for about five minutes to firm up, then transfer them carefully to a wire rack to cool completely. Once cooled, dust with powdered sugar—this final touch adds a pretty, delicate sweetness that I just can’t get enough of.

How to Serve Almond Cookies with Frangipane and Sliced Almond Topping Recipe

Garnishes

I usually keep the garnishes simple with just a light dusting of powdered sugar to let the almonds and frangipane shine on their own. Sometimes, for extra flair, I’ll sprinkle a tiny pinch of flaky sea salt on top just before serving—it’s a surprising but delightful contrast.

Side Dishes

These almond cookies pair beautifully with a hot cup of tea or espresso—milk or dark—and they’re a hit alongside fresh fruit plates, especially berries and stone fruits that balance the sweet and nutty flavors.

Creative Ways to Present

For holiday gatherings, I like to arrange these cookies on a tiered dessert stand layered with edible flowers and a few sprigs of fresh rosemary for a rustic yet elegant vibe. Another idea is to sandwich a little extra frangipane between two cooled cookies for a decadent almond cookie sandwich.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature to keep the tender texture fresh for up to 4 days. I place parchment paper between layers to prevent sticking, which keeps the sliced almonds intact and crunchy.

Freezing

Freezing the dough balls before baking works great to save prep time—you can freeze them shaped on a tray, then transfer to a bag once firm. Alternatively, fully baked cookies freeze well wrapped tightly for up to a month. Just thaw at room temperature before enjoying.

Reheating

If you want freshly warm almond cookies, I reheat them briefly in a preheated 300°F oven for 5 minutes; this revives the softness without drying them out. Avoid microwaving as it can make almonds chewy and diminish flavor nuances.

FAQs

Final Thoughts

This Almond Cookies with Frangipane and Sliced Almond Topping Recipe has truly become a favorite in my kitchen because it balances elegance with simplicity so well. I love surprising friends and family with these cookies—they look fancy but are so straightforward to make. Give this recipe a try; I’m confident you’ll enjoy baking and, more importantly, eating every buttery, almond-filled bite as much as I do!

Print