Description

This Almond Cookie Recipe is simple yet incredibly delicious. With a perfect blend of nutty almond flavor and buttery sweetness, these cookies have a delightful crunch that’s balanced by their soft, chewy centers. They’re ideal for any occasion—whether you’re baking for a family gathering, a holiday treat, or just to satisfy your cookie craving at home. This versatile recipe is easy to follow, customizable, and guaranteed to be a hit!

Ingredients

Scale

Dry Ingredients:

1 ½ cups Almond Flour (blanched for a smoother texture)
1 cup All-purpose Flour
½ teaspoon Baking Powder
Pinch of Salt

Wet Ingredients:

½ cup Unsalted Butter, softened
¾ cup Granulated Sugar
1 large Egg
1 teaspoon Almond Extract
½ teaspoon Vanilla Extract

Topping:

½ cup Sliced Almonds (for garnish)
Powdered Sugar (optional, for dusting)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer for 2-3 minutes, or until the mixture is light and fluffy. This helps to create a soft, tender texture in the cookies.
Mix in the Wet Ingredients: Add the egg, almond extract, and vanilla extract to the butter and sugar mixture. Mix until everything is fully combined.
Prepare the Dry Ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix until just combined to form a soft dough. If the dough is too sticky, chill in the refrigerator for 30 minutes to make it easier to handle.
Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Place each ball on the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball down slightly with your palm to flatten. Sprinkle a few sliced almonds on top of each cookie.
Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies will still be soft when they come out of the oven but will firm up as they cool.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar, if desired, before serving.

Notes

Chilling the Dough: Chilling the dough for 30 minutes helps prevent the cookies from spreading too much while baking, resulting in a chewier texture.
Storage: Store almond cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze in a freezer-safe bag for up to 3 months.
Almond Extract: For a more intense almond flavor, you can increase the almond extract to 1 ½ teaspoons.
Texture Variations: If you prefer a softer cookie, slightly underbake them (bake for 12 minutes) and let them cool completely. For a crispier texture, bake for an extra 1-2 minutes.
Vegan Option: Substitute butter with vegan margarine and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

This detailed version includes everything you need for making the perfect almond cookies—from essential ingredients to special notes for achieving the ideal texture and flavor. Enjoy your baking!

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert, Cookies
Cuisine: International

Nutrition

Calories: 140 kcal
Sugar: 2g
Sodium: 30mg
Fat: 9g
Saturated Fat: 4g
Carbohydrates: 13g
Fiber: 1g
Protein: 8g
Cholesterol: 15mg