Almond Cookies
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.
Ingredients
For the almond filling
- 2 tablespoons (28g) unsalted butter (melted)
- 3 tablespoons (38g) granulated sugar
- 1 egg yolk
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2/3 cup (66g) almond flour
For the cookie
- 6 tablespoons (85g) unsalted butter (melted)
- 1/4 cup (50g) granulated sugar
- 3 tablespoons (38g) 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 (152g) all-purpose flour
- 1/3 cup (35g) 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.