Description
Delight in these buttery Almond Cookies with a perfect balance of sweetness and nutty flavor. Made with almond flour and topped with sliced almonds for extra crunch, these cookies are soft yet slightly crisp at the edges and ideal for snacking or serving with tea.
Ingredients
Cookie Dough
- 1/2 cup (115g) butter, room temperature
- 1/2 cup (100g) packed brown sugar or granulated sugar
- 1 tablespoon (15g) milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 1/2 cups (150g) almond flour / blanched almond meal
- 1/2 cup (65g) all-purpose plain flour
- 1/2 teaspoon baking powder
Topping
- 3/4 cup (65g) sliced almonds
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). Line 2 baking trays with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix Wet Ingredients: In a medium bowl, add the room temperature butter, sugar, milk, vanilla extract, and almond extract. Use a hand mixer or wooden spoon to mix these ingredients until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Dry Ingredients: Add the almond flour, all-purpose flour, and baking powder to the wet ingredients. Mix until just combined. The dough should be soft and tacky but not too sticky. Pinch a small amount with damp hands to check the stickiness.
- Prepare Almond Coating: Place the sliced almonds in a small flat bowl for easy coating of the cookie dough balls later.
- Form Dough Balls: Using a small ice cream scoop or spoon, divide the dough into around 16 equal balls. With clean, damp hands, roll each ball and then coat it thoroughly in the sliced almonds to add texture and flavor.
- Arrange on Tray: Place the almond-coated cookie balls onto the lined baking trays, spacing them about 5 cm (2 inches) apart to allow for spreading. Slightly flatten each ball with your fingers for an even bake.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes until the edges turn slightly golden brown. For softer cookies, reduce baking time slightly; for crunchier cookies, bake a little longer.
- Cool Cookies: Let the cookies cool on the baking trays for 10-15 minutes. They will be soft when hot but will firm up as they cool. Transfer them to a cooling rack to cool completely.
- Store: Store leftover cookies in an airtight container at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 2 months to maintain freshness.
Notes
- Using a kitchen scale for ingredients ensures accuracy and best results.
- If you prefer, substitute brown sugar with granulated sugar without altering texture much.
- Almond extract is optional but enhances the almond flavor.
- For easier rolling, keep hands damp to prevent sticking.
- Adjust baking time to achieve your preferred cookie softness or crunchiness.
- Prep Time: 12 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
