Description
Delicious almond cookies featuring a rich frangipane center and topped with sliced almonds. These cookies combine buttery textures with the fragrant flavors of almond and vanilla, perfect for an elegant treat or gift.
Ingredients
Units
Scale
For the Frangipane
- 3 tbsp unsalted butter, melted
- 1/3 cup granulated white sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup + 2 tbsp ground almonds (40 g)
- 1/3 cup all-purpose flour, spooned and leveled (42 g)
- pinch of salt
For the Almond Cookies
- 1 3/4 cups all-purpose flour, spooned and leveled (219 g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened (168 g)
- 3/4 cup light brown sugar (165 g)
- 1/4 cup granulated white sugar (50 g)
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 2 tsp almond extract
- 1/2 cup ground almonds (54 g)
- 1/2 cup sliced almonds, for topping (50 g)
- powdered sugar, for dusting the cookies
Instructions
- Prepare Frangipane: In a small bowl, whisk together melted butter, granulated sugar, egg yolk, vanilla and almond extracts until fully combined. Fold in ground almonds, flour, and a pinch of salt. Set aside.
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream softened butter, light brown sugar, and granulated sugar until fluffy, about 2 minutes.
- Add Egg Yolks and Extracts: Mix in egg yolks, vanilla and almond extracts on medium speed until pale and fluffy, scraping sides as needed.
- Combine Wet and Dry Ingredients: Add the flour mixture and ground almonds to the wet ingredients. Mix on low speed just until combined, taking care not to overmix.
- Scoop and Shape Dough: Using a large 2 tablespoon cookie scoop, portion the dough into 18 balls. Make a slight indent in each ball with a 1/2 tablespoon measure. Spoon 1/2 tablespoon of frangipane into each indent and flatten slightly. Top each cookie with sliced almonds.
- Bake Cookies: Place 6 cookies spaced 2 inches apart on lined baking sheets. Bake for 13 minutes until light golden brown.
- Shape and Cool: Immediately after baking, use a large circular cookie cutter to carefully shape each cookie into a perfect circle. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust and Serve: Once cooled, dust cookies with powdered sugar and serve.
Notes
- Make sure to use room temperature egg yolks to ensure proper mixing.
- Using parchment paper prevents sticking and helps with even baking.
- Scooting the cookie cutter around the cookies right out of the oven is key to maintaining a uniform shape and thickness.
- The frangipane adds a moist texture and enhanced almond flavor to the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make the cookies dairy-free, substitute vegan butter and ensure powdered sugar is vegan-friendly.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
