Description
Deliciously buttery and tender almond cookies made with almond flour, cold butter, and a hint of almond and vanilla extracts. These cookies are topped with sliced almonds for added crunch and baked to perfection for a delightful treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- ½ cup (113 g) cold unsalted butter, cubed
- 1½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (360 g) almond flour
Topping
- ¼ cup sliced almonds for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) for about 30 minutes. Line 1-2 large baking sheets with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugar: Add the cold unsalted butter cubes into a mixing bowl fitted with a paddle attachment. Using a mixer on medium speed, cream the butter and granulated sugar together for 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Lower the mixer speed to low and gradually mix in the eggs, almond extract, and vanilla extract until the mixture is smooth and well combined. Be sure to scrape the bottom and sides of the bowl as needed for even mixing.
- Combine Dry Ingredients: Add the almond flour and salt into the wet mixture. Mix gently until just combined to avoid overmixing, which ensures tender cookies.
- Shape Cookies: Using a small cookie scoop (about 1 tablespoon/15 ml), portion the cookie dough and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Top each cookie with sliced almonds for texture and appearance.
- Bake: Bake the cookies in the preheated oven for 14-16 minutes until the edges and tops are set and lightly golden.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet. Once cooled, transfer to a cooling rack. Optionally, dust with powdered sugar before serving.
Notes
- Store: Place baked cookies in an airtight container and store at room temperature for up to one week to maintain freshness.
- Sliced Almonds: Sliced almonds add a nice crunch. You can omit them or use one whole almond on top of each cookie if preferred.
- Almond Glaze: For an extra touch, whisk 1½ cups (180 g) powdered sugar with 2-3 tablespoons (30-45 ml) milk and either ½ teaspoon almond extract or 1 teaspoon vanilla extract for glaze. Drizzle over cooled cookies and let set before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
