Description
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
