Almond Cookies Recipe
Buttery, crunchy, chewy, all at the same time, these Almond Cookies are the perfect bake for Christmas. These melt-in-your-mouth cookies come together in under 30 minutes using basic pantry staples. Here is how to make it.
Here are some more cookie recipes that you can make for your tea-time snacks: Italian Wedding Cookies and Banana Cookies.
Table of Contents
Almond Butter Cookies
These Crispy Almond Cookies will remind you of sugar cookies, not the cut-out kind, but the good old-fashioned sugar cookies, which are crunchy and full of flavor. Loaded with addictive almond flavor, these are a breeze to make.
These almond cookies can be served as a snack or dessert. In fact, these are so addictive that you will be munching on them all day.
You can top these with a sweet almond glaze or with almond slices. Topping the cookies with almond slices not only makes them look pretty but also adds to the almond flavor and the crunch.
These Almond Cookies make for a great gift during festivals and special occasions. You can bake them in advance and gift them to your friends and family. What is a better gift than food, right?
Ingredients
Sliced Almonds and Almond Extract – We are using sliced almonds to make these cookies. They make these cookies stand out from other simple cookies and add a nice crunch. Use the best almond extract you can find.
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.
Use a good-quality vanilla extract for the best taste. Eggs add great moisture and also help the cookies to fluff up.
How To Make Almond Cookies
Preheat the oven to 350 Degrees F (180 Degrees C). Line a baking tray with parchment paper.
Whisk butter and sugar until light and fluffy.
Add eggs, almond extract, and vanilla extract and mix until combined.
Add flour and baking powder and mix well.
Fold in the almonds.
Scoop out 1 tablespoon of 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 to a wire rack and let them cool completely. Store in an airtight container for up to a week.
Almond Cookies FAQs
To make Gluten-Free Almond cookies, you can either use Almond meal or 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.
To make these Almond Cookies eggless, you can substitute eggs with yogurt, unsweetened applesauce, ground flaxseeds, mashed bananas, a commercial egg replacer, or even silken Tofu.
The taste and texture might differ depending on the substitute used.
To make vegan Almond Cookies, you can use vegetable oil instead of unsalted butter and apple sauce, ground flax seeds, mashed bananas, or silken Tofu instead of eggs.
You can top the cookies once they are cooled completely with an almond glaze. It will make the almond flavor even more profound. Mix 1 cup sugar with ½ teaspoon almond extract and a little water to make a thick yet pourable glaze. Pour it over cooled cookies. You can replace water with amaretto, too.
Pro Tips By Neha
Measure your flour correctly! If you add in more flour, your cookies might not turn out great, as they will be dry and crumbly.
Butter should be at room temperature. Keep it out of the refrigerator for 20 minutes before using it. If you press your finger in the butter, it should make an indentation. The finger should not go through it.
If your butter is not softened, just cut it into thin slices and place them in the microwave, and heat for about 5 seconds on high.
Keep scraping the sides of the bowl as you mix the ingredients.
For an added Almond flavor, do not forget to top the cookies with more almonds.
Storage Suggestions
These cookies can be stored in an airtight container at room temperature for about a week.
You can freeze these as well. I usually have zero control over 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 them before you want to eat them again.
You can also freeze the dough for upto 1 month. Thaw and make fresh cookies.
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Almond Cookies Recipe
Equipment
- Oven
- Baking Tray
- Electric Mixer
Ingredients
- 1 cup Unsalted Butter (Softened)
- 1 cup Brown Sugar (Packed)
- 2 Eggs
- 2 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 2 cups All Purpose Flour
- ½ teaspoon Baking Powder
- 1 cup Almonds (Thinly sliced)
Instructions
- 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, almond extract and vanilla extract and mix until combined.
- Add flour and baking powder and mix well.
- Fold in the almonds.
- Scoop out 1 tablespoon 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.
The directions only mention the vanilla extract, I’m assuming the almond extract is added at the same time- is this correct?
Hi Hilary, sorry for the inconvenience. Yes, it’s added at the same time. I have updated the recipe.
How much almond flour should we add for gluten free almond flour cookie?
Replace the same amount as all purpose flour.
I tried today. The batter was a bit runny and so the cookies became flatter. Should I add more flour?
Did you measure the ingredients correctly? Because this recipe comes out good every time I make.