Almond Cookies

5 from 5 votes

Almond Cookies. Buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond!

Prep Time5

Cook Time12

Chill Time30

Total Time47

Course: Dessert

Cuisine: American

Keyword: almond cookies

Servings: Servings

Author: Serene Herrera

Ingredients

1 ½ cups all-purpose flour
½ cup almond flour
½ teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter softened
1 large egg
¾ cup granulated sugar
1 teaspoon almond extract

Topping

sliced almonds

Instructions

In a large bowl combine 1 ½ cups all-purpose flour, ½ cup almond flour, ½ teaspoon salt, and ½ teaspoon baking powder. Mix together and set aside.
Using a stand or a hand mixer, beat 1 cup unsalted butter until smooth and creamy.
Add in 1 large egg, ¾ cup granulated sugar, and 1 teaspoon almond extract. Mix until well combined.
Add the flour mixture into the butter mixture. Mix until combined, scraping the sides of the bowl as needed.
Cover the bowl of dough and place in the refrigerator to chill for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet pan with a parchment paper.
Using a small cookie scoop, scoop the cookie dough and place it on the baking sheet 2 inches apart. Gently press down the dough to flatten to about ½ inch thickness. Top with sliced almonds.
Bake for 10-12 minutes until just starting to brown along the edges.
Allow cookies to cool on the baking sheet for about 5 minutes then transfer to a wire rack to continue cooling.

Notes

Recipe yields 3 dozen cookies.

Storage:

Cookie dough can be made in advance and stored in the refrigerator for up to 3 days before baking.
Store the baked cookies in a sealed container at room temperature for up to 5 days.
You can freeze these cookies. Once the cookies have cooled to room temperature, store in a sealed freezer safe container or bag for 3-4 months. Remove from freezer and thaw at room temperature.

Nutrition

QR code

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