Soft, nutty, and lightly sweet, these almond cookies are a true treat for anyone who enjoys the rich flavor of almonds in a buttery, tender cookie. Topped with a delicate frangipane center and a sprinkle of sliced almonds, each bite offers a delightful contrast of textures and a beautiful balance of sweetness.
Why You’ll Love This Recipe
I love how these cookies bring together the richness of almonds and the softness of a perfectly baked cookie. The combination of ground almonds in the dough and the almond extract gives these cookies an irresistible flavor. Adding a frangipane center takes them to the next level, creating a bakery-quality treat right from my kitchen. They’re ideal for holiday baking, special occasions, or when I want to impress guests with something a little different from the usual cookie fare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Frangipane: 3 tbsp unsalted butter, melted 1/3 cup granulated white sugar 1 egg yolk 1/2 tsp vanilla 1/2 tsp almond extract 1/4 cup + 2 tbsp ground almonds 1/3 cup all-purpose flour, spooned and leveled pinch of salt
For the Cookies: 1 3/4 cups all-purpose flour, spooned and leveled 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup unsalted butter, softened 3/4 cup light brown sugar 1/4 cup granulated white sugar 2 egg yolks, at room temperature 1 tbsp vanilla 2 tsp almond extract 1/2 cup ground almonds 1/2 cup sliced almonds, for topping powdered sugar, for dusting
Directions
Make the Frangipane: In a small bowl, I whisk together the melted butter, sugar, egg yolk, vanilla, and almond extract until smooth. Then I fold in the ground almonds, flour, and a pinch of salt. I set this mixture aside while preparing the cookies.
Make the Almond Cookies: I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt, then set that aside.
In a large bowl, I cream the softened butter with both sugars using a hand mixer on high speed until fluffy—about 2 minutes. Then I mix in the egg yolks, vanilla, and almond extract on medium speed until the mixture turns pale and fluffy.
Next, I add in the dry ingredients and ground almonds, mixing on low speed just until combined. Using a 2-tablespoon cookie scoop, I divide the dough into 18 portions, rolling each one into a ball.
I make a small indent in each dough ball using a 1/2 tablespoon and fill the center with frangipane. I gently flatten the filling and top each cookie with sliced almonds.
I bake six cookies at a time, spacing them 2 inches apart, for about 12 to 13 1/2 minutes or until lightly golden brown. As soon as they come out of the oven, I use a round cookie cutter to scoot them into a perfect shape—this keeps the edges tidy and the cookies thick.
I let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, I dust them with powdered sugar before serving.
Servings and timing
This recipe makes 18 almond cookies and takes approximately 43 minutes total. That includes prep and baking time, so I find it pretty efficient for such an impressive cookie.
Variations
If I want to switch things up, I sometimes substitute hazelnut or pistachio meal in place of the ground almonds for a unique twist. I’ve also experimented with orange extract instead of almond in the frangipane for a citrusy note. For a chocolate variation, a small chocolate disc in the center along with the frangipane creates a delicious flavor combo.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I need to keep them longer, I freeze them (already baked and cooled) for up to 2 months. To enjoy from frozen, I let them thaw at room temperature and dust with powdered sugar before serving. I don’t recommend reheating them, as they’re best enjoyed at room temperature.
FAQs
How do I know when the cookies are done baking?
I look for a light golden brown color around the edges. They should be set but still soft in the center when I pull them from the oven.
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and chill it in the fridge. I let it come to room temperature before shaping and baking.
What’s the purpose of scooting the cookies with a cutter?
Scooting helps reshape the cookies into perfect circles after baking, especially since they spread. It gives a clean, professional look and keeps them thicker.
Can I use almond flour instead of ground almonds?
Yes, almond flour works well in this recipe. I just make sure it’s finely ground to maintain the cookie’s texture.
Do I need to toast the sliced almonds before using?
I don’t toast them beforehand. They toast slightly during baking, adding just the right amount of crunch and color.
Conclusion
These almond cookies are one of my favorite treats to bake and share. From their soft, chewy centers to the lightly crisped almond tops, they’re packed with rich almond flavor and delicate sweetness. Whether for a special occasion or a cozy afternoon with tea, I always find these cookies to be a crowd-pleaser.
Soft, nutty almond cookies with a buttery texture, frangipane center, and a sprinkle of sliced almonds—perfect for holidays or special occasions.
Ingredients
3 tbsp unsalted butter, melted (for frangipane)
1/3 cup granulated white sugar (for frangipane)
1 egg yolk (for frangipane)
1/2 tsp vanilla (for frangipane)
1/2 tsp almond extract (for frangipane)
1/4 cup + 2 tbsp ground almonds (for frangipane)
1/3 cup all-purpose flour, spooned and leveled (for frangipane)
Pinch of salt (for frangipane)
1 3/4 cups all-purpose flour, spooned and leveled (for cookies)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated white sugar
2 egg yolks, at room temperature
1 tbsp vanilla
2 tsp almond extract
1/2 cup ground almonds
1/2 cup sliced almonds, for topping
Powdered sugar, for dusting
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Make the frangipane: In a small bowl, whisk together melted butter, sugar, egg yolk, vanilla, and almond extract until smooth. Fold in ground almonds, flour, and salt. Set aside.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream softened butter with both sugars using a hand mixer until fluffy, about 2 minutes.
Mix in egg yolks, vanilla, and almond extract until pale and fluffy.
Add dry ingredients and ground almonds, mixing on low speed until just combined.
Use a 2-tbsp scoop to portion dough into 18 balls. Indent each with a 1/2 tbsp and fill with frangipane. Flatten the filling slightly and top with sliced almonds.
Place cookies 2 inches apart on baking sheets and bake 6 at a time for 12–13.5 minutes until lightly golden.
Use a round cookie cutter to scoot cookies into a neat shape immediately after baking. Cool on sheet for 5 minutes, then transfer to a wire rack.
Once cooled, dust with powdered sugar and serve.
Notes
You can substitute almond flour for ground almonds.
Try using hazelnut or pistachio meal for a different flavor.
Orange extract in frangipane gives a citrusy twist.
Freeze baked cookies for up to 2 months.
No need to toast sliced almonds—they toast during baking.
