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Almond Cookies with Frangipane and Sliced Almond Topping Recipe

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★★★★★

4.6 from 87 reviews

These Almond Cookies are a delightful treat featuring a soft, almond-infused dough topped with a rich frangipane filling and crunchy sliced almonds. Perfectly baked to a light golden brown with a tender texture and a sweet, nutty flavor, they are finished with a dusting of powdered sugar for an elegant touch.

Ingredients

Scale

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

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 the cookies
  • powdered sugar, for dusting the cookies

Instructions

  1. 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 smooth and well combined. Gently fold in the ground almonds, all-purpose flour, and a pinch of salt. Set this frangipane mixture aside to use later.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies do not stick during baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this flour mixture aside.
  4. Cream Butter and Sugars: Using an electric hand mixer or stand mixer with a paddle attachment, cream the softened unsalted butter, light brown sugar, and granulated white sugar together on high speed until the mixture becomes fluffy, about two minutes.
  5. Add Egg Yolks and Extracts: Mix in the egg yolks, vanilla extract, and almond extract on medium speed. Continue beating until the mixture turns pale and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
  6. Incorporate Dry Ingredients and Ground Almonds: Gradually add the flour mixture and ground almonds to the wet ingredients. Mix on low speed just until combined to avoid overworking the dough.
  7. Shape Dough and Fill with Frangipane: Using a large cookie scoop (about 2 tablespoons), portion the dough into 18 equal parts. Roll each portion into a ball. Use a 1/2 tablespoon measure or your thumb to create a slight indent in the center of each dough ball. Fill each indent with approximately 1/2 tablespoon of the prepared frangipane and gently flatten the top. Sprinkle sliced almonds on top of each cookie.
  8. Bake the Cookies: Place six cookies on each prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 to 13 and a half minutes, or until the cookies turn a light golden brown.
  9. Shape Cookies After Baking: Immediately after removing the cookies from the oven, gently press a large circular cookie cutter around each cookie, rotating it to create a perfect round shape. This step corrects spreading and helps achieve uniform thickness and shape.
  10. Cool and Finish: Allow the cookies to cool on the baking sheet for five minutes to set. Then transfer the cookies to a wire rack to cool completely. Once cooled, dust the tops generously with powdered sugar before serving.

Notes

  • Be sure to use room temperature egg yolks in the cookie dough for better incorporation and texture.
  • Overfilling the cookie scoop slightly helps achieve the perfect cookie size and texture.
  • Pressing the cookie cutter around freshly baked cookies is crucial for their uniform shape and thickness as they tend to spread while baking.
  • Make sure to cool the cookies completely before dusting with powdered sugar to prevent the sugar from melting.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Keywords: almond cookies, frangipane cookies, soft almond cookies, nutty cookies, homemade almond cookies

Find it online: https://heutigemahlzeiten.com/almond-cookies-with-frangipane-and-sliced-almond-topping-recipe/