Introduction

These almond cookies are delightfully soft with a rich almond flavor enhanced by a creamy frangipane center. Topped with sliced almonds and a dusting of powdered sugar, they offer a perfect balance of texture and sweetness for any occasion.

A close-up view of several round, golden almond cookies placed tightly together on a white marbled surface, each cookie topped with light beige almond flakes scattered unevenly over the top. The cookies have a slightly cracked texture and are dusted heavily with fine white powdered sugar, giving them a soft, powdery look. One cookie in the front shows a bite taken out, revealing a dense but crumbly inside. The lighting highlights the warm color and textures clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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

For the 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
Powdered sugar, for dusting

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.
Step 2: Fold in the ground almonds, flour, and a pinch of salt into the frangipane mixture. Set aside.
Step 3: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 4: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this flour mixture aside.
Step 5: In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes.
Step 6: Add the egg yolks, vanilla, and almond extract to the creamed mixture. Mix on medium speed until pale and fluffy, scraping the sides of the bowl as needed.
Step 7: Add the flour mixture and ground almonds to the wet ingredients. Mix on low speed just until combined.
Step 8: Using a 2-tablespoon cookie scoop, portion out 18 balls of dough. Slightly overfill the scoop if desired. Roll each portion into a ball.
Step 9: Press a 1/2 tablespoon indent into the center of each dough ball. Fill the indent with 1/2 tablespoon of frangipane and slightly flatten the top.
Step 10: Top each cookie with sliced almonds.
Step 11: Place 6 cookies on each baking sheet, spaced about 2 inches apart. Bake for 12 to 13½ minutes until lightly golden.
Step 12: Immediately after removing from the oven, use a large circular cookie cutter to gently scoot around each cookie, shaping them into perfect circles as they will spread while baking.
Step 13: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 14: Once cooled, dust the cookies with powdered sugar and serve.

Tips & Variations

For a stronger almond flavor, increase the almond extract slightly but avoid overdoing it to prevent bitterness.
Swap sliced almonds for chopped toasted almonds to add more crunch on top.
Use parchment paper or a silicone mat for easy cookie release and even baking.
Chilling the dough for 30 minutes before baking can help control spreading.

Storage

Store the almond cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months; thaw them at room temperature before serving. To refresh, warm briefly in the oven at low heat.

How to Serve

The image shows several round almond cookies laid on a white marbled surface, each cookie topped with thin, pale almond slices and dusted with powdered sugar, creating a soft white layer on top; the cookies have a golden-brown color with a slightly rough texture and one cookie in the front has a bite taken out, exposing a crumbly inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

This recipe specifically calls for egg yolks to keep the cookies tender and rich. Using whole eggs may change the texture and make them less soft.

What can I do if I don’t have ground almonds?

You can substitute ground almonds with almond flour or finely chopped blanched almonds, but almond flour is preferred for the right texture.