Description
Almond Cookies Delight are buttery, tender cookies infused with almond flavor, featuring a luscious frangipane center and topped with sliced almonds. Perfectly baked to a golden brown and dusted with powdered sugar, these cookies make a delightful treat for any occasion.
Ingredients
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
- Prepare the Frangipane: In a small bowl, whisk together the melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until smooth and well combined. Then gently fold in the ground almonds, flour, and a pinch of salt. Set this frangipane mixture aside for later use.
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- 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 temporarily.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer or stand mixer with a paddle attachment to cream together the softened butter, light brown sugar, and granulated white sugar on high speed until the mixture is fluffy and light, which should take about 2 minutes.
- Add Egg Yolks and Extracts: Mix in the egg yolks, vanilla extract, and almond extract on medium speed until the batter turns pale in color and becomes fluffy. Be sure to scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Combine Cookie Dough: Gradually add the flour mixture and ground almonds to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Shape the Cookies: Using a large 2-tablespoon cookie scoop, portion out the cookie dough into 18 equal balls. Use a 1/2 tablespoon measuring spoon to create a slight indent in each ball. Fill each indent with 1/2 tablespoon of the prepared frangipane and slightly flatten it out, then top with sliced almonds for crunch and decoration.
- Bake the Cookies: Place 6 cookies per baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 to 13 1/2 minutes, or until the cookies are a light golden brown. Immediately after removing from the oven, gently press a large circular cookie cutter around each cookie to shape and define their edges, as they will have spread during baking.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust each cookie generously with powdered sugar and serve.
Notes
- Use room temperature egg yolks for better mixing and texture.
- Do not overmix the cookie dough to maintain a tender crumb.
- Pressing the cookie cutter around the cookies while warm helps achieve uniform shape and thickness.
- Allow cookies to cool completely before dusting with powdered sugar to avoid melting.
- Sliced almonds add a lovely crunch; feel free to substitute with slivered almonds if preferred.
