Description
These Almond Cookies are delicate, buttery treats featuring a rich almond-flavored frangipane center and a crisp edge. Soft and fragrant with almond extract and topped with sliced almonds, these cookies are perfectly dusted with powdered sugar for a sweet finish. Ideal for tea time or special occasions, they blend the nutty flavors of ground almonds with a tender, golden cookie base baked to perfection.
Ingredients
Units
Scale
For the 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
For the 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
- Prepare the Frangipane: In a small bowl, whisk together the melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until the mixture is well combined. Then fold in the ground almonds, all-purpose flour, and a pinch of salt until incorporated. Set aside this almond cream mixture.
- Preheat the Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and aerate. Set aside this dry flour mixture.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light, fluffy, and pale in color, about 2 minutes. This step creates a creamy base for your cookie dough.
- Add Egg Yolks and Flavorings: Mix in the egg yolks, vanilla extract, and almond extract on medium speed until the batter turns lighter and fluffy. Be sure to scrape down the sides of the bowl to combine all ingredients thoroughly.
- Combine Wet and Dry Ingredients: On low speed, add the flour mixture and ground almonds to the wet ingredients, mixing just until the dough comes together and no dry flour patches remain. Avoid overmixing to keep the cookies tender.
- Form the Cookies: Using a large cookie scoop with a 2-tablespoon capacity, portion out 18 mounds of dough. Roll each mound into a ball, then use a 1/2 tablespoon measure or your finger to make a slight indent in each ball. Fill each indent with about 1/2 tablespoon of the prepared frangipane and gently flatten the cookie. Top each with a few sliced almonds.
- Bake the Cookies: Place 6 cookies spaced 2 inches apart on the prepared baking sheets and bake in the preheated oven for 12 to 13 and a half minutes, or until the edges begin to turn light golden brown.
- Shape the Cookies Post-Baking: Right after removing from the oven, gently press a large round cookie cutter around each cookie to perfect their circular shape. This step is essential as the cookies spread while baking.
- Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust them generously with powdered sugar before serving to add a beautiful, sweet finish.
Notes
- Ensure the butter is softened for easier creaming with sugars, which helps achieve a fluffy cookie texture.
- Using a cookie cutter after baking helps maintain a uniform cookie shape since the dough spreads.
- Room temperature egg yolks improve the texture and mixing consistency of the dough.
- Store these cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- For a more intense almond flavor, consider lightly toasting the ground almonds before adding them into the dough and frangipane.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
