Creating almond cookies at home is a simple yet rewarding endeavor that brings the comforting aroma of freshly baked goods into your kitchen. These delightful treats, enriched with the nutty essence of almonds and a hint of vanilla, are a classic favorite. Originally hailing from Italy, almond cookies are cherished for their perfect blend of crisp texture and sweet, natural flavors.
Almond Cookie Recipe
6
servings15
minutes15
minutes152
kcal30
minutesKeep the screen of your device on
Ingredients
1 teaspoon 1 teaspoon vanilla extract
150 g 1 1/4 cup all-purpose flour
1 pinch 1 pinch salt
50 g 1/4 cup sugar
80 g 1/3 cup butter
100 g 1/2 cup brown sugar
2 2 eggs
70 g 3/4 cup almond flour
50 g 1/2 cup sliced almonds
Equipment
Mixing bowls- Whisk
- Baking sheet
- Parchment paper
- Spoon
Directions
- Preheat the Oven: Heat your oven to 180°C (350°F).
- Line the Baking Sheet: Prepare your baking sheet with parchment paper.
- Cream the Butter and Sugars: In a mixing bowl, beat the softened butter with the granulated sugar and brown sugar until creamy.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, almond flour, and a pinch of salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until the dough forms.
- Shape the Cookies: Using a spoon, drop dough onto the prepared baking sheet, spacing them apart. Sprinkle sliced almonds on top.
- Bake: Place the cookies in the oven and bake for 12-15 minutes, or until the edges are golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Ensure the butter is properly softened for easier mixing, and feel free to add a dash of cinnamon for an extra layer of flavor.
How do I store almond cookies?
Store your almond cookies in an airtight container at room temperature for up to a week to maintain their freshness and crunch.
Can I freeze the cookie dough?
Yes, you can freeze the dough. Shape the cookies, place them on a baking sheet, and freeze. Once solid, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Are there any variations I can try?
Feel free to add a touch of cinnamon or lemon zest for a twist. You can also dip the baked cookies in chocolate for added indulgence.
Why did my cookies spread too much?
Ensure your butter is not too soft and your dough is well-chilled before baking. You can also add a bit more flour to help maintain their shape.
What if I don’t have almond extract?
You can substitute it with an additional teaspoon of vanilla extract, though the almond flavor will be milder.
How do I know when the cookies are done?
Look for edges that are golden brown. The centers might be slightly soft but will firm up as they cool.
