Buttery, crunchy, chewy, all at the same time, these Almond Cookies are the perfect bake for Christmas. Check out the easy recipe and make these at home. Here is how to make it.
Here are some more Cookie Recipes, that you can make for your tea time snacks – Eggless Chocolate Chip Cookies, Banana Cookies, Eggless M & M Cookies, Buttery Piped Shortbread Cookies, and Peanut Butter Cookies.
About This Recipe
Almond Cookie or Badam Biscuits, a really simple and quick cookie that gets its flavor from chopped almonds and almond extract.
These cookies definitely remind me of sugar cookies, not the cut-out kind but the good old-fashioned sugar cookie, which is crunchy and full of flavor.
You can garnish these delicious cookies with sliced or whole almonds.
Other almond-flavored cookies that are an absolute favorite at home are Almond Crescent Cookies and, Chinese Almond Cookies, which are also perfect for Christmas and Chinese New Year.
Almonds and Almond Extract – Almonds makes these cookies different from other simple cookies and also adds a nice crunch in the same. Whereas Almonds extract adds all the goodness of almond flavor.
Other Ingredients – Other than Almonds, this recipe uses basic cookie ingredients such as all-purpose flour, brown sugar, eggs, butter, vanilla extract, and baking powder
You can even use whole wheat flour, instead of all-purpose flour to make these cookies healthier.
Step by Step Recipe
Preheat the oven to 350 Degrees F (180 Degrees C). Line a baking tray with parchment paper.
Whisk butter and sugar and light and fluffy.
Add eggs and vanilla extract and mix until combined.
Add flour and baking powder and mix well.
Fold in the almonds.
Scoop out 1 tbsp dough and make a ball. Gently press the ball with your palms.
Arrange the cookies on the baking sheet keeping a distance of 1 inch between each cookie.
Bake for 12-15 minutes until the edges are browned. Transfer the cookies on a wire rack and let them cool completely. Store in an airtight container for up to a week.
Frequently Asked Questions
To make Gluten-Free Almond cookies, either you can use Almond meal or can substitute the all-purpose flour with any gluten-free flour.
Keep the rest of the recipe the same.
It is not necessary, but sifting it is always a good idea. You can avoid any lumps that might end up mixing in the batter.
These cookies can be stored in an airtight container for about a week at room temperature.
You can freeze these as well. I usually have zero control when it comes to these cookies. You will always find me pulling them out, thawing them, and then eating them.
If you also have some leftover cookies at home, then freeze them. After baking, let these cookies come to room temperature. Once it is done, you can freeze them in a freezer ziplock bag or an airtight container for about 2 to 3 months.
Don’t forget to thaw it before you want to eat these frozen cookies again.
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Almond Cookies Recipe
- Baking Tray
- Electric Mixer
- 1 cup Unsalted Butter (Softened)
- 1 cup Brown Sugar (Packed)
- 2 Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 2 cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1 cup Almonds (Thinly sliced)
- Pre heat the oven to 350 Degrees F (180 Degrees C).
- Line a baking tray with parchment paper.
- Whisk butter and sugar and light and fluffy.
- Add eggs and vanilla extract and mix until combined.
- Add flour and baking powder and mix well.
- Fold in the almonds.
- Scoop out 1 tbsp dough and make a ball.
- Gently press the ball with your palms.
- Arrange the cookies on the baking sheer keeping a distance of 1 inch between each cookie.
- Bake for 12-15 minutes until the edges are browned.
- Transfer the cookies on a wire rack and let them cool completely.
- Store in an airtight container for upto a week.