If you love the rich, nutty flavor of almonds — then these almond cookies are made for you. Imagine a cookie that’s chewy, buttery, and full of almond goodness from every angle: almond-flavored dough, a soft frangipane center, and a topping of sliced almonds. It’s like biting into a mini almond croissant — but in cookie form. These cookies have a satisfying chew, subtle sweetness, and a deeply almond aroma that will make them a favorite for teatime or dessert.
What makes them especially irresistible is the mix of textures: the slightly crisp outer edges, the soft chewy center, and the gentle crunch from the almond slices on top. With a hint of vanilla and almond extract in the dough, each bite delivers lots of almond flavor.
Ingredients
Here’s what you need to make about 18 cookies:
For the Frangipane (filling)
- 3 tablespoons (≈ 42 g) unsalted butter, melted
- 1/3 cup (≈ 66 g) granulated white sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/4 cup + 2 tablespoons (≈ 40 g) ground almonds (almond meal)
- 1/3 cup (≈ 42 g) all-purpose flour (spooned and leveled)
- Pinch of salt
For the Almond Cookie Dough
- 1 3/4 cups (≈ 219 g) all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (≈ 168 g) unsalted butter, softened
- 3/4 cup (≈ 165 g) light brown sugar
- 1/4 cup (≈ 50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tablespoon vanilla
- 2 teaspoons almond extract
- 1/2 cup (≈ 54 g) ground almonds (almond meal)
- 1/2 cup (≈ 50 g) sliced almonds — for topping
- Powdered sugar (icing sugar) — for dusting after baking
Step-by-Step Instructions
1. Prepare the Frangipane Filling
- In a small bowl, whisk together the melted butter, granulated sugar, egg yolk, vanilla, and almond extract until smooth and well combined.
- Fold in the ground almonds, flour, and a pinch of salt. Mix gently just until combined. Set aside.
2. Prepare the Dry Mix for the Dough
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Cream Butter and Sugars
- In a large bowl, using an electric mixer (hand or stand mixer with paddle), cream the softened butter, brown sugar, and granulated sugar on high speed until the mixture becomes fluffy — about 2 minutes.
4. Add Yolks and Extracts
- Add the 2 egg yolks, vanilla, and almond extract to the butter-sugar mixture. Mix on medium speed until the mixture becomes pale and fluffy. Scrape down the sides of the bowl if needed.
5. Combine Wet and Dry Ingredients
- On low speed, add the dry flour mixture and the ground almonds to the wet ingredients. Mix just until everything is combined — do not overmix.
6. Shape the Cookies and Add Filling
- Use a large cookie scoop (≈ 2 tablespoons capacity) to divide the dough into 18 roughly equal portions. Roll each portion into a ball.
- With a 1/2 tablespoon measure or similar tool, press a slight indent in the top of each dough ball.
- Into each indent, add about 1/2 tablespoon of the frangipane mixture. Slightly flatten the filled dough.
- Press a few sliced almonds on top of each cookie.
7. Bake the Cookies
- Preheat your oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- Place the cookies spaced about 2 inches apart (cookies spread a bit as they bake). Bake 6 cookies at a time.
- Bake for about 12–13½ minutes, until the cookies are a light golden brown. As soon as you take them out of the oven, run a circular cookie cutter around each cookie to reshape them while they are still soft — this helps make them perfectly round and maintain good thickness.
8. Cool and Finish
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar. Then they’re ready to serve.
Why These Almond Cookies Stand Out
- Chewy, but tender texture. Using a mix of brown sugar and ground almonds plus egg yolks gives the cookies a chewy, satisfying bite — not dry or crumbly.
- Deep almond flavor everywhere. Almond extract, ground almonds in the dough, and almond meal in the frangipane make each bite rich with almond taste. The sliced almonds on top add a nice nutty crunch.
- A surprise center. The frangipane filling turns a simple cookie into something more indulgent. It adds a moist, almond-packed center that contrasts beautifully with the cookie shell.
- Elegant presentation. The topping of sliced almonds and dusting of powdered sugar give the cookies a refined, almost bakery-style look — perfect for serving to guests or enjoying with tea/coffee.
Tips for Best Results
- Measure flour properly: spoon flour into measuring cup and level off — avoid scooping directly with the cup, which tends to overfill and make cookies dense. If you can, weigh flour (1 cup ≈ 125 g) for accuracy.
- Right after baking, use a round cutter to reshape the cookies while still soft — this prevents them from baking into irregular, large flat blobs.
- Ground almonds should ideally be finely ground (almond meal), not coarse — for smoother dough and filling.
- Let cookies cool completely before dusting with powdered sugar, so the sugar doesn’t melt or clump.
Final Thoughts
These almond cookies are a wonderful fusion between a classic cookie and an almond-croissant–style pastry. They’re rich, nutty, and comforting — with a lovely mix of textures from soft and chewy to slightly crunchy. Whether you want a cozy treat with tea, a homemade gift for a friend, or just something special to bake on the weekend — these almond cookies deliver.