Description
These delightful almond cookies combine a tender, buttery dough with a rich almond frangipane center and a crunchy sliced almond topping. Perfectly baked to a light golden brown, these cookies offer a delicious balance of flavors and textures, ideal for serving with tea or as a sweet treat anytime.
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 well combined. Then fold in the ground almonds, flour, and a pinch of salt. Set this mixture aside to incorporate the flavors.
- Preheat the Oven: Set the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry flour mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy and light, about 2 minutes.
- Add Egg Yolks and Extracts: Mix in the egg yolks, vanilla extract, and almond extract on medium speed until the batter is pale in color and fluffy, scraping down the sides of the bowl as needed.
- Combine Dry and Wet Ingredients: Add the prepared flour mixture and ground almonds to the wet ingredients. Mix on low speed just until combined to form the cookie dough.
- Form Cookie Dough Balls: Using a large cookie scoop (approximately 2 tablespoon capacity), portion the dough into 18 balls. Use a 1/2 tablespoon measure to create a slight indent in the center of each ball.
- Fill with Frangipane: Place about 1/2 tablespoon of the reserved frangipane into the indent of each dough ball and slightly flatten it out. Top each cookie with sliced almonds for added texture and flavor.
- Bake the Cookies: Arrange 6 cookies per baking sheet, spacing them about 2 inches apart. Bake for 12 to 13 1/2 minutes or until they turn a light golden brown. Immediately after baking, gently press around the edges of each cookie with a circular cookie cutter to perfect their shape as they cool.
- Cool and Finish: Let the cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar before serving to add a touch of sweetness and elegance.
Notes
- Ensure the butter for creaming is softened but not melted for best texture in the cookie dough.
- Use room temperature egg yolks to help the mixture emulsify properly and create a fluffy batter.
- Pressing the cookies with a cutter immediately after baking helps maintain their shape as they cool and prevents excessive spreading.
- Allow cookies to cool fully before dusting with powdered sugar to avoid melting the sugar and losing the decorative effect.
- The sliced almonds on top add a pleasing crunch and additional almond flavor to complement the frangipane center.
