Almond cookies are a personal favorite of mine, especially now that fall is here. Each cookie is filled with an almond filling and topped with toasted almonds, creating a deliciously nutty treat that’s perfect for cooler days. They remind me of an almond croissant, but in cookie form! They pair wonderfully with a warm cup of tea or coffee, making them an ideal companion for cozy gatherings. I hope these almond cookies bring a little warmth and joy to your autumn days.
Each cookie is finished with a light dusting of powdered sugar for a touch of sweetness. The combination of flavors and textures makes them a delightful treat for any occasion. I’m excited for you to try them. They are one of my favorites to make in the fall!
Ingredients
- 8 tablespoons unsalted butter
- 1/4 cup + 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- 1 large egg + 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup almond flour
- 1 cup + 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup sliced almonds
- powdered sugar
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Preheat oven to 350° F. Arrange sliced almonds evenly on baking sheet. Bake for 5-7 minutes or until just golden brown. Set aside to cool completely.
- Microwave 2 tablespoons butter in heatproof bowl for 20 seconds on high until melted.
- Add 3 tablespoons granulated sugar and mix until combined.
- Add egg yolk, 1/4 teaspoon almond extract, vanilla, and almond flour. Mix until combined.
- Scoop out 24 teaspoons. Combine 2 teaspoons together and roll into a small ball. You should be left with 12 balls. Set aside.
- Microwave 6 tablespoons butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add 1/4 cup granulated sugar and brown sugar and mix until combined.
- Add egg and 1/4 teaspoon almond extract. Mix until combined.
- Add salt, baking soda, and all-purpose flour and mix until just combined.
- Use your spatula to spread the dough up the sides of the bowl so it requires less chilling time. Refrigerate the dough for 15 minutes.
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Scoop out 12 cookies. Flatten each cookie with the palm of your hand. Add 1 ball of almond filling. Seal almond filling in and gently roll into a ball.
- Add toasted almonds to a small plate. Gently press each ball into the toasted almonds to cover one side. Place on lined baking sheet. Toasted almond side facing up. Bake for 10-11 minutes or until just golden on the edges.
- Allow cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to completely cool.
- Sprinkle each cookie with dusting of powdered sugar.
Why you’ll love these almond cookies
- Perfect Portion – Satisfy your sweet tooth without making a full batch. No leftovers, no guilt!
- Almond Flavor – Packed with lots of almond goodness that’s flavorful but never overpowering.
- Croissant-Inspired – All the delicate, buttery flavors of an almond croissant—just in cookie form.
- Quick & Easy – Simple recipe that comes together fast and is ready to enjoy in about 30 minutes.
- Elegant Treat – Their refined, nutty taste makes them perfect for special occasions or a touch of everyday luxury.
- Perfect Pairing – Light and nutty, they go beautifully with a cup of coffee or tea.
- Naturally Buttery – Almonds bring a sweet, buttery depth that elevates every bite.
- Beginner-Friendly – No fancy tools or skills needed—just a few ingredients and a love for cookies!
Tips for the best almond cookies
- Cover the cookies in almonds before baking – Helps give more almond flavor and a nice crunch to the cookie.
- Use sliced almonds – Whole almonds are too heavy and do not work with this recipe.
- Don’t overmix the dough – When combining the wet and dry ingredients, mix just until everything is incorporated.
- Chill your almond cookie dough – Spread the dough up the sides of your bowl before placing in the refrigerator. You’ll only need to chill it for about 15 minutes!
- Cool completely – Wait until the cookies have completely cooled before sprinkling with a dash of powdered sugar.
Frequently asked questions
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Whole almonds are too big and will not press into the dough easily. You’ll be able to get more sliced almonds to stick to the dough. Plus, sliced almonds toast much faster.
My favorite for this recipe is a 1.5 tablespoon cookie scoop. I use this one here.
I like to use amaretto if I don’t have almond extract, but you could easily swap in extra vanilla or maple extract for a very different, but delicious cookie.
Yes, of course! Add 3/4 cup powdered sugar, 1 tablespoon whole milk or heavy whipping cream, and 1/8 teaspoon almond extract. Stir until smooth and drizzle over cooled cookies.
How to store and freeze
These cookies are best fresh, but can be kept in an air tight container in the refrigerator for up to 5 days.
To freeze the cookie dough, skip adding the sliced almonds on top. Place the cookie dough on a plate and set in the refrigerator for 30 minutes to firm up. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well.
Allow to come to room temperature for about an hour before pressing into the toasted almonds. Then bake for 10-11 minutes.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Almond Cookies
Ingredients
For the almond filling
- 2 tablespoons unsalted butter (melted)
- 3 tablespoons granulated sugar
- 1 egg yolk
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2/3 cup almond flour
For the cookie
- 6 tablespoons unsalted butter (melted)
- 1/4 cup granulated sugar
- 3 tablespoons light brown sugar
- 1 large egg (room temperature)
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup + 3 tablespoons all-purpose flour
- 1/3 cup sliced almonds (toasted)
- powdered sugar
Instructions
For the toasted almonds
- Preheat oven to 350° F. Arrange sliced almonds evenly on baking sheet. Bake for 5-7 minutes or until just golden brown. Be careful not to burn. Set aside to cool completely.
For the almond filling
- Microwave 2 tablespoons butter in heatproof bowl for 20 seconds on high until melted.
- Add 3 tablespoons granulated sugar and mix until combined.
- Add egg yolk, 1/4 teaspoon almond extract, vanilla, and almond flour. Mix until combined.
- Scoop out 24 teaspoons. Combine 2 teaspoons together and roll into a small ball. You should be left with 12 balls. Set aside.
For the cookies
- Microwave 6 tablespoons butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add 1/4 cup granulated sugar and brown sugar and mix until combined.
- Add egg and 1/4 teaspoon almond extract. Mix until combined.
- Add salt, baking soda, and all-purpose flour and mix until just combined.
- Use your spatula to spread the dough up the sides of the bowl so it requires less chilling time. Refrigerate the dough for 15 minutes.
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Flatten each cookie with the palm of your hand. Add 1 ball of almond filling. Seal almond filling in and gently roll into a ball.
- Add toasted almonds to a small plate. Gently press each ball into the toasted almonds to cover one side. Place on lined baking sheet. Toasted almond side facing up. Bake for 10-11 minutes or until just golden on the edges.
- Allow cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to completely cool.
- Dust each cookie with powdered sugar. Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Amazing. The almond filling is perfect!
Amazing cookies, i am sad i baked 1 portion😅 the texture is so soft and almond frangipane filling is delicious, this cookies melted in your mouth 😋😋😋 thank you for amazing recipe ❤️🔥
So good! The almond filling is amazing!
What are the weights if I choose to measure the ingredients by grams or ounces?