Effortless Almond Cookies (Print Version)
# Ingredients:
→ Frangipane Filling
01 -
Melted unsalted butter, 3 tablespoons (42g)
02 -
Granulated sugar, 1/3 cup (66g)
03 -
1 yolk from a large egg
04 -
Vanilla flavoring, 1/2 teaspoon
05 -
Almond flavoring, 1/2 teaspoon
06 -
Ground almonds, 1/4 cup plus 2 tablespoons (40g)
07 -
All-purpose flour, 1/3 cup (42g), leveled
08 -
A tiny pinch of salt
→ Cookie Dough
09 -
All-purpose flour, leveled, 1 3/4 cups (219g)
10 -
A small 1/2 teaspoon of baking soda
11 -
Salt, 1/2 teaspoon
12 -
Light brown sugar, 3/4 cup (165g)
13 -
Softened unsalted butter, 3/4 cup (168g)
14 -
Granulated sugar, 1/4 cup (50g)
15 -
Ground almonds, 1/2 cup (54g)
16 -
Egg yolks at room temp, 2
17 -
Almond flavoring, 2 teaspoons
18 -
Vanilla flavoring, 1 tablespoon
19 -
A small 1/2 teaspoon of baking powder
→ Topping
20 -
Thinly sliced almonds, 1/2 cup (50g)
21 -
Powdered sugar for sprinkling on top
# Instructions:
01 -
Grab a small mixing bowl and whisk together the sugar, melted butter, vanilla, and almond flavorings with the egg yolk until smooth. Stir in the flour, a tiny pinch of salt, and the ground almonds gently, keeping it smooth. Set it aside for later.
02 -
Start by heating your oven to 350°F (175°C). Take two baking sheets and line them with parchment paper. In another bowl, blend the flour, salt, baking soda, and powder for the cookie dough. Mix well.
03 -
Using a large bowl, beat the softened butter, brown sugar, and regular sugar together on high with an electric mixer for about 2 minutes until fluffy. Add the egg yolks, almond extract, and vanilla—blend on medium until the mixture turns pale and creamy. Lower the speed, pour in the dry mix, and stir in the ground almonds. Stop when it's just mixed—don't overdo it.
04 -
With a 2-tablespoon cookie scoop, grab dough to form 18 even portions. Roll each into a ball, then press the center down with a 1/2 tablespoon measuring spoon to make a well. Fill each with 1/2 tablespoon of the frangipane mix and gently flatten. Sprinkle a few almond slices over the top.
05 -
Lay six cookies on a lined baking sheet, making sure there are 2-inch gaps. Pop them into the oven for 12-13 1/2 minutes, just till they turn light golden. As soon as they're out, use a big round cookie cutter to 'scoot' each one into a neat circle shape.
06 -
Cool the cookies for 5 minutes right on the tray. Afterward, move them over to a wire rack to cool all the way. Once they're fully cool, dust the tops with powdered sugar just before serving.
# Notes:
01 -
Using a cookie cutter for scooting gives the cookies a nice round look.
02 -
Keep them fresh by storing in an airtight container for no more than 5 days.
03 -
To keep the texture just right, make sure you don’t leave them in the oven too long!