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These almond treats take things up a notch by tucking lush frangipane inside each bite. You get a chewy cookie outside, and right in the middle, a softly sweet almond cream that just melts away. Imagine the flavors of your favorite almond croissant, but in a cookie that's so much simpler to make. Instead of waiting around for dough to rise, you get that amazing combo of crisp, chewy, and creamy in every single cookie. Finished with a sprinkle of sliced almonds and a gentle snowfall of powdered sugar, these look gorgeous and taste even better.
After another visit to my go-to French bakery (where almond croissants are a must), I got determined to capture that deep almond intensity in a much easier way. I kept tinkering around in my kitchen with different combos till these were born. The first time I brought them to a get-together, people were mid-bite and already asking how I made them. My neighbor (usually not big on sweets) even polished off four, saying they brought back memories from childhood trips to Europe.
Top Quality Ingredients
- Sliced almonds: Give these cookies their fancy look and a nice crunch on top.
- Ground almonds: Amp up the almond flavor and add a subtle pop to the texture.
- Almond extract: Brings out that signature almond punch you crave in these cookies.
- Vanilla extract: Softens things out so nothing overpowers.
- Egg yolks: Help keep the texture rich and chewy, no tough cookies here.
- Brown sugar: Lends a caramelly taste and stops them from drying out.
- Unsalted butter: Lets you decide on salt levels and keeps everything buttery.
- Baking powder and baking soda: The secret team that gets them to rise with golden brown trim.
- All purpose flour: Sets the base for a sturdy, yet soft, bite when mixed right.
How to Build Them
- Round Shaping:
- Right after they come out of the oven, use a round cutter to tidy up those edges for that bakery look.
- Bake Time:
- Pop them in at 350°F, shoot for 12 to 13 minutes, and pull them out when the edges get golden but the middle looks just a bit pale.
- Almond Topping:
- Spoon on the frangipane, then sprinkle over sliced almonds for spark and crunch.
- Filling Step:
- Drop frangipane into each thumbprint, so you hit cream on every bite.
- Shaping Dough:
- Roll out the dough, press an indent in each, and get them ready for the filling.
- Combining Gently:
- Add in flour and ground almonds right at the end and stop stirring as soon as it looks mixed.
- Flavor Mixing:
- Drop egg yolks and extracts in, and beat till it looks pale and fluffed up.
- Airy Base:
- Start by creaming together butter and sugars for a couple minutes until they look light and airy.
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Turns out, these cookies get even better with a little time. I found this out by chance after forgetting a few on the counter overnight. By morning, the flavors had mellowed and blended together, leaving an even richer almond taste that wasn’t too strong. My grandma, who grew up with old-school bakeries, told me they tasted just like the almond cookies she loved as a kid. That’s the best compliment I could ever get.
Serving Ideas
Serve these beauties with your afternoon tea—Earl Grey is great since its floral notes play off the almond. A handful of fresh berries on the side brightens everything up, or set these out with some chocolate covered strawberries and crispy meringues for a killer dessert spread.
Fun Twists
Mix things up with a bit of orange zest in both dough and filling for a sunny, citrusy flavor. Trade the vanilla for a splash of amaretto if you want to get fancy. Or tuck a spoonful of raspberry jam under the frangipane to take it in a fruitier direction like a Linzer cookie.
Storing Leftovers
Keep cookies in a single layer in a sealed container on your counter for up to three days. If you need to store them longer, stack them in freezer bags and freeze for up to two weeks. To thaw, leave them in their container so they don’t get soggy, then dust with sugar right before you serve.
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After lots of baking trials, I honestly think these almond-and-frangipane cookies strike the sweet spot between super fancy and easy enough for any day. They might look involved with their creamy centers, but you don’t need anything special or tricky to pull them off. You get that tasty chew from the cookie and then the dreamy almond filling in the middle. Whenever I want to make a next-level dessert that’s easy but looks like I spent hours, this is exactly what I go with.
Frequently Asked Questions
- → What is frangipane?
- Frangipane is a creamy almond-based mix you find in lots of baked treats. It’s made with almonds, butter, a little sugar, and eggs, baking up soft and rich.
- → Can I make these cookies ahead of time?
- Totally! These cookies stay fresh in a sealed box for up to 5 days, so you can get a jump on party prep or bake them when it suits you.
- → What is the 'scooting' technique mentioned in the recipe?
- Scooting just means twirling a big cookie cutter around warm cookies to smooth out the edges and make them perfectly round after baking.
- → Can I substitute the ground almonds with another nut?
- You sure can. Try hazelnuts or pistachios for a twist, just grind them up fine like the almonds so the filling stays smooth.
- → Why do you need to indent the cookie dough before adding the filling?
- Making a dent in the dough gives you a spot to add the filling, so it stays put as they bake and doesn’t slide off the top.