Introduction

These almond cookies are a delicate treat with a tender texture and a rich almond flavor. Featuring a creamy almond frangipane center and topped with sliced almonds, they make a perfect snack or dessert for any occasion.

A close-up of several round, golden-brown cookies arranged overlapping on a white marbled surface. Each cookie is topped with thin, light beige almond slices spread unevenly across the surface, and lightly dusted with fine white powdered sugar that softly coats both the almonds and the cookie base. The front cookie has a small bite taken out, showing its soft and slightly crumbly texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp (42 g) unsalted butter, melted
1/3 cup (66 g) granulated white sugar
1 egg yolk
1/2 tsp vanilla
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
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
2 tsp almond extract
1/2 cup (54 g) ground almonds
1/2 cup (50 g) sliced almonds, for topping the cookies
powdered sugar, for dusting the cookies

Instructions

Step 1: Prepare the frangipane by whisking together the melted butter, granulated sugar, egg yolk, vanilla, and almond extract in a small bowl until well combined. Fold in the ground almonds, all-purpose flour (1/3 cup), and a pinch of salt. Set aside.
Step 2: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 3: In a medium bowl, whisk together the 1 3/4 cups of all-purpose flour, baking powder, baking soda, and 1/2 teaspoon of salt. Set this dry mixture aside.
Step 4: In a large bowl, use an electric hand mixer on high speed to cream the softened butter, light brown sugar, and granulated sugar until fluffy, about 2 minutes.
Step 5: Add the egg yolks, vanilla, and almond extract to the creamed mixture. Mix on medium speed until the mixture is pale and fluffy, scraping down the sides of the bowl as needed.
Step 6: Add the dry flour mixture and ground almonds to the wet ingredients. Mix on low speed just until combined to form the cookie dough.
Step 7: Using a large 2-tablespoon cookie scoop, portion the dough into 18 equal parts. Roll each portion into a ball.
Step 8: Press a 1/2 tablespoon indentation into the center of each dough ball. Spoon 1/2 tablespoon of the reserved frangipane into the indent and gently flatten it. Top each cookie with sliced almonds.
Step 9: Place 6 cookies at a time on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 13 1/2 minutes until they are lightly golden.
Step 10: Immediately after baking, press a large circular cookie cutter around each cookie to shape them perfectly, as they will have spread during baking.
Step 11: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 12: Once cooled, dust the cookies with powdered sugar and serve.

Tips & Variations

For a stronger almond flavor, increase the almond extract by 1/2 teaspoon.
Swap light brown sugar for dark brown sugar for a deeper, molasses-like sweetness.
Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store the almond cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat briefly in a low oven or microwave before serving to restore their soft texture.

How to Serve

The image shows several round, golden-brown cookies closely placed on a white marbled surface. Each cookie has a textured, slightly rough surface and is topped with thin, pale almond slices scattered mostly in the center. A fine dusting of white powdered sugar covers the cookies and parts of the surrounding surface, adding a soft snowy effect. The cookies appear evenly baked with a warm, inviting color, and they overlap slightly, creating a cozy, plentiful look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole almonds instead of ground almonds?

Whole almonds will change the texture of the dough and are not recommended. For best results, use ground almonds to keep the cookies tender and moist.

Why should I press a cookie cutter around the cookies right after baking?

This step shapes the cookies into perfect circles and ensures uniform thickness since the cookies spread while baking. Doing this while they’re warm helps maintain a neat appearance.