I absolutely adore these Almond Cookies with Frangipane and Sliced Almond Topping Recipe because they capture the essence of almond flavor in such a delightfully rich yet tender cookie. The combination of buttery dough with a luscious frangipane center and crunchy sliced almonds on top makes every bite feel like a little celebration. I've made these cookies for family gatherings and impromptu coffee dates, and they always earn compliments. Plus, they’re surprisingly straightforward to prepare despite their sophisticated taste, which makes me so happy every time I bake them.

Why You'll Love This Almond Cookies with Frangipane and Sliced Almond Topping Recipe

What really hooks me about this recipe is the harmony of textures and flavors. The cookie dough is soft and buttery, just melt-in-your-mouth tender, while the frangipane filling adds a creamy almond richness that feels utterly indulgent without being overly sweet. The sliced almonds on top add that satisfying crunch that I look for in a cookie, making the whole experience incredibly dynamic with every bite.

Another reason I keep going back to this Almond Cookies with Frangipane and Sliced Almond Topping Recipe is how approachable it is. The ingredients are simple pantry staples with the star being almonds in multiple forms, and the steps feel manageable even when I’m short on time but want to impress. It’s the perfect recipe to whip up for casual afternoons or special occasions because it looks and tastes more complicated than it really is.

Lastly, these cookies feel festive and elegant at the same time, making them an ideal treat to share during holidays, birthdays, or even as a thoughtful gift. I love pairing them with a cup of tea or coffee when friends come over. They stand out in a sea of typical cookie recipes and have become a personal favorite I cherish baking again and again.

Ingredients You'll Need

A close-up view of round soft cookies stacked on a white marbled surface, each cookie topped with light beige sliced almonds and dusted with white powdered sugar. One stack of three cookies is centered, showing the crumbly, golden brown inside texture with layers of almonds inside. Surrounding cookies have the same almond topping and powdery sugar coating, with some loose almond slices sprinkled around the edges. The light catches the sugared top, making it look soft and slightly grainy. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its uncomplicated ingredient list, where each component plays a crucial role in building flavor and texture. Ground almonds lend that moist, nutty core, while a mixture of sugars and butter ensures the perfect chewy softness. Vanilla and almond extracts amplify the almond flavor, and sliced almonds create that irresistible topping crunch.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Unsalted butter (melted and softened): Adds rich creaminess and helps achieve the soft texture I love.
Granulated white sugar: Balances sweetness while contributing to lightness.
Light brown sugar: Brings a hint of molasses flavor and chewiness to the cookies.
Egg yolks: Provide structure and help bind the ingredients smoothly.
Vanilla and almond extracts: Intensify the almond essence and overall aroma.
Ground almonds: Essential for that moist, nutty frangipane filling and dough flavor.
All-purpose flour: The base of the dough for that tender crumb.
Baking powder and baking soda: Ensure the cookies rise perfectly without spreading too much.
Pinch of salt: Elevates the sweetness and balances flavors beautifully.
Sliced almonds: The final crunchy topping that makes each cookie visually inviting and texturally exciting.
Powdered sugar: For a delicate dusting that adds a touch of elegance when serving.

Directions

Step 1: Begin by preparing the frangipane filling. In a small bowl, whisk together the melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until everything is well combined and smooth.

Step 2: Gently fold in the ground almonds, flour, and a pinch of salt to the mixture. The result should be a thick, slightly grainy paste. Set this aside as you move on to the cookie dough.

Step 3: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper. This helps the cookies bake evenly and makes cleanup a breeze.

Step 4: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry mix is the backbone that supports the cookie structure.

Step 5: Using an electric hand mixer or a stand mixer with a paddle attachment, cream the softened butter, light brown sugar, and granulated sugar on high speed for about 2 minutes until the mixture is light and fluffy. This air incorporation is key for tender cookies.

Step 6: Add the egg yolks, vanilla, and almond extracts to the creamed butter and sugar. Mix on medium speed until the batter is pale in color and fluffy; remember to scrape down the sides of the bowl to combine everything evenly.

Step 7: Slowly add the dry ingredients and ground almonds to the wet mixture, mixing on low speed just until combined. Overmixing can make the cookies tough, so I always stop as soon as I see no streaks of flour.

Step 8: Scoop the cookie dough into 18 equal portions using a 2-tablespoon cookie scoop. Roll each portion into a ball, then press your ½ tablespoon measuring spoon into the center of each ball to create a shallow well.

Step 9: Spoon about ½ tablespoon of the frangipane filling into the indent you made in each dough ball. Gently flatten the filling slightly and then sprinkle sliced almonds generously on top of each cookie.

Step 10: Place 6 cookies per baking sheet, spacing them at least 2 inches apart to allow for spreading. Bake for 12 to 13 ½ minutes until the edges are lightly golden but the centers still look soft.

Step 11: Right out of the oven, use a large circular cookie cutter to gently nudge each cookie into a perfect round shape. This little trick really helps the cookies maintain their thickness and add a professional touch.

Step 12: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, dust the tops with powdered sugar for that classic finishing touch and serve.

Servings and Timing

This Almond Cookies with Frangipane and Sliced Almond Topping Recipe makes about 18 delicious cookies, perfect for sharing with family or friends. The preparation usually takes me around 20 minutes, with an additional 12 to 14 minutes of baking time. Including resting and cooling, plan for approximately 43 minutes from start to finish. It's quick enough to satisfy a last-minute craving but impressive enough to serve at special occasions.

How to Serve This Almond Cookies with Frangipane and Sliced Almond Topping Recipe

The image shows a close-up of round, golden-brown cookies arranged close together on a white marbled surface. Each cookie has thin, light beige almond slices scattered on top, with a dusting of fine white powdered sugar evenly covering the cookies and the surface beneath. The texture of the cookies looks slightly rough and crunchy, and the almond slices add a delicate, layered look on top. The overall color palette is warm with light browns, beiges, and whites. photo taken with an iphone --ar 4:5 --v 7

Whenever I serve these cookies, I love presenting them on a beautiful platter dusted lightly with powdered sugar. Adding a few extra sliced almonds scattered around not only looks stunning but hints at the flavors inside each cookie. If you want to elevate the experience, I find a small bowl of whipped cream or a dab of mascarpone cheese perfect for guests to add a creamy contrast.

These almond cookies pair wonderfully with warm beverages. I personally enjoy them with a fragrant Earl Grey tea or a rich, dark coffee to complement the nutty, buttery flavors. For a more festive tone, these cookies work beautifully alongside a glass of almond-flavored liqueur or even a crisp cold white wine. They also shine during holiday celebrations or casual family get-togethers, never failing to invite smiles.

I recommend serving these cookies at room temperature, which keeps the frangipane nice and creamy while preserving the crunch of the almond topping. If you'd like, warm them gently for a few seconds to soften the edges or chill them briefly for a firmer bite—the choice depends on your mood and the occasion. Portion-wise, one or two cookies per person is usually just right since they’re quite rich.

Variations

I love experimenting with this Almond Cookies with Frangipane and Sliced Almond Topping Recipe to suit different tastes and dietary needs. For instance, you can swap out all-purpose flour for gluten-free flour blends if you want to make these cookies gluten-free without compromising texture. Just be sure the blend contains xanthan gum to hold everything together well.

To make this recipe vegan, I’ve had good results replacing the butter with coconut oil or vegan margarine and using flaxseed “eggs” (1 tablespoon ground flaxseed soaked in 3 tablespoon water) instead of egg yolks. The almond flavor shines through beautifully, even with these swaps.

If you want to add a flavor twist, try incorporating a teaspoon of orange zest into the frangipane or replacing half of the sliced almonds on top with chopped pistachios for color contrast. You could also experiment with baking the cookies as mini tartlets by pressing dough into small pans and filling them with frangipane before baking, which creates a lovely alternative presentation.

Storage and Reheating

Storing Leftovers

I usually keep leftover cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. Stored this way, they stay fresh for up to 4 days while maintaining that perfect balance of crisp edges and tender centers.

Freezing

This Almond Cookies with Frangipane and Sliced Almond Topping Recipe freezes beautifully. I recommend freezing the unbaked cookie dough balls—just assemble them as usual, then arrange on a baking sheet, freeze until firm, and transfer to a freezer-safe bag. This way, you can bake fresh cookies anytime within 2 months. If freezing fully baked cookies, layer them carefully in airtight containers with parchment and freeze for up to one month.

Reheating

To bring back that just-baked warmth, I gently reheat cookies in a low oven at 300 degrees Fahrenheit for about 5 minutes. This helps keep the frangipane creamy and the almond topping crisp. Avoid microwaving as this can make the cookies chewy or soggy. Letting frozen cookies thaw at room temperature before reheating works best for preserving texture.

FAQs

Can I make the frangipane filling ahead of time?

Absolutely! You can prepare the frangipane a day in advance and keep it covered in the refrigerator. This actually allows the flavors to meld even better, making your cookies taste richer.

What if I don’t have ground almonds on hand?

If you don’t have ground almonds, you can finely pulse whole almonds in a food processor. Be careful not to over-process, or you’ll end up with almond butter instead of a coarse meal.

Can I use just almond extract without vanilla?

Yes, but I recommend using both because vanilla adds depth and rounds out the almond flavor nicely. Using only almond extract can sometimes taste a bit sharp or one-dimensional.

Why do I need to use a cookie cutter after baking?

The dough spreads quite a bit during baking, so gently scooting a large circular cookie cutter around the warm cookies helps reshape them into beautiful, even rounds with a consistent thickness that looks professional.

Are these cookies suitable for gifting?

Definitely! These cookies look gorgeous and taste sophisticated, making them an excellent homemade gift. Just pack them in a decorative tin or box layered with parchment paper, and they’ll stay fresh for several days.

Conclusion

I truly hope you give this Almond Cookies with Frangipane and Sliced Almond Topping Recipe a try. It has become one of my absolute favorite recipes to bake and share because it’s simple yet delivers incredible flavor and texture with every bite. Once you experience that almond-frangipane harmony and satisfying crunch, I bet it will become a beloved staple in your baking repertoire too!