Print

Almond Cookies with Frangipane and Sliced Almond Topping Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

These Almond Cookies are a delightful treat featuring a rich almond-flavored dough with a luscious frangipane center and a crunchy sliced almond topping. Perfectly baked to a light golden brown, these cookies offer a buttery texture and the fragrant essence of vanilla and almond extract. A dusting of powdered sugar adds a sweet finishing touch to these classic, elegant cookies.

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
  • powdered sugar, for dusting

Instructions

  1. Prepare the Frangipane: In a small bowl, whisk together the melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until thoroughly combined. Gently fold in the ground almonds, all-purpose flour, and a pinch of salt. Set this mixture aside to use as a filling.
  2. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
  3. Mix Dry Ingredients for Cookies: 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: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to cream together the softened butter, light brown sugar, and granulated sugar on high speed until the mixture is light, fluffy, and creamy, about 2 minutes.
  5. Add Egg Yolks and Extracts: Add the egg yolks, vanilla extract, and almond extract to the creamed butter mixture. Mix on medium speed until the batter is pale in color and fluffy, scraping down the sides of the bowl as needed to ensure even mixing.
  6. Combine Wet and Dry Ingredients: Gradually add the flour mixture and ground almonds to the wet ingredients. Mix on low speed just until everything is combined, avoiding over-mixing to maintain tender cookies.
  7. Shape the Cookies: Using a large cookie scoop (about 2 tablespoons capacity), portion the dough into 18 equal scoops. Roll each portion into a ball. Using a half-tablespoon measure, create a slight indentation in the center of each dough ball.
  8. Fill with Frangipane and Top: Spoon approximately 1/2 tablespoon of the prepared frangipane into the indentation of each dough ball and gently flatten it out. Top each cookie with sliced almonds for a delightful crunch and attractive appearance.
  9. Bake the Cookies: Place 6 cookies at a time on the prepared baking sheet, spacing them about 2 inches apart to allow for even spreading. Bake in the preheated oven for 12 to 13 1/2 minutes, or until the cookies turn a light golden brown around the edges.
  10. Shape the Cookies Post-Baking: Immediately after removing the cookies from the oven, use a large circular cookie cutter to gently scoot around each cookie. This step is important to achieve a perfect circular shape and correct thickness as the cookies spread while baking.
  11. Cool the Cookies: Allow the cookies to cool on the baking sheet for five minutes to firm up. Then transfer them to a wire rack to cool completely.
  12. Finish and Serve: Once cooled, dust each cookie generously with powdered sugar. Serve and enjoy these delicious almond cookies as a sweet snack or dessert.

Notes

  • Using room temperature ingredients helps achieve a smoother dough and better mixing.
  • Be careful not to overmix the dough after adding the flour to maintain tender cookies.
  • The shaping of cookies using a cookie cutter immediately after baking ensures even thickness and a uniform round shape.
  • Make sure to space cookies sufficiently on the baking sheet to prevent them from merging during baking.
  • Store leftover cookies in an airtight container at room temperature for up to 5 days for optimal freshness.

Keywords: almond cookies, frangipane cookies, almond extract cookies, baked cookies, homemade almond cookies, nutty cookies

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