Description
These delightful almond cookies are buttery and flavorful, combining almond flour with rich almond and vanilla extracts for a soft, tender texture. Topped with sliced almonds for a subtle crunch, they are perfect for a light snack or festive treat.
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 Oven: Preheat the oven to 350°F (177°C) for about 30 minutes. Line 1 to 2 large baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, add the cold cubed butter and granulated sugar. With the mixer on medium speed, cream them together for 2 to 3 minutes until light and fluffy.
- Add Wet Ingredients: Lower the mixer speed to low and incorporate the eggs, almond extract, and vanilla extract. Mix until the batter is smooth and well combined, scraping the sides and bottom of the bowl as needed.
- Mix Dry Ingredients: Add the almond flour and salt to the wet mixture. Gently mix until just combined without overworking the dough to maintain tenderness.
- Form Cookies: Using a small cookie scoop (about 1 tablespoon), scoop the dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets. Top each dough ball with sliced almonds for added texture.
- Bake: Bake in the preheated oven for 14 to 16 minutes, or until the edges and tops of the cookies are set and lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet completely, then transfer to a cooling rack. Optionally dust with powdered sugar before serving and enjoy your almond cookies.
Notes
- Storage: Store baked almond cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Sliced Almonds: For extra texture, sliced almonds are used as a topping. You can omit them or replace them with one whole almond on top of each cookie if preferred.
- Almond Glaze Option: For a sweet finishing touch, whisk 1½ cups (180 g) powdered sugar with 2 to 3 tablespoons (30 – 45 ml) milk, ½ teaspoon almond extract or 1 teaspoon vanilla extract. Drizzle the glaze over cooled cookies and let it set before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 13 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
