Almond Cookies
User Reviews
5
Almond Cookies
Description
The Almond Cookies recipe blends all-purpose flour, almond flour, cornstarch, salt, and baking powder with creamed unsalted butter and almond extract. Confectioners' sugar sweetens the dough, which is chilled before shaping. Cookies are portioned with a scoop, rolled, pressed lightly, and topped with slivered almonds for texture and visual appeal. Baking at a high temperature for about eight minutes produces cookies with just-browned edges and a tender center.
A glaze made from powdered sugar, water, and almond extract is whisked to a drizzleable consistency and applied once the cookies have cooled. This glaze complements and intensifies the almond flavor, while adding a subtle sweetness and finish.
These cookies balance almond richness with a soft texture, suitable for serving with tea or coffee. The dough can be prepared in advance and stored refrigerated or frozen for convenience. Variations in the glaze include using amaretto liqueur for enhanced flavor.
Careful temperature control and chilling of the dough help maintain cookie shape and texture. Topping with additional almond slices increases crunch and accentuates the nutty flavor.
Ingredients
For the Cookies
- 1 cup all-purpose flour 120g
- 1/2 cup almond flour 60g
- 1 tbsp cornstarch
- 1/2 tsp salt sea salt
- 1/4 tsp baking powder
- 10 tbsp butter unsalted butter, at room temperature 142g, unsalted
- 1 tsp almond extract
- 1/2 cup confectioners' sugar +3tbsp
- 1/4 cup almonds sliced
For the Glaze
- 3/4 cup powdered sugar
- 1 tbsp water
- 1 tsp almond extract
Instructions
- Sift the flour, corn starch, salt, baking powder, and almond flour into a bowl then whisk together and set aside.
- In a stand mixer fitted with a paddle attachment, beat butter and almond extract until creamed.
- Add confectioners sugar; mix until combined.
- Scrape bowl down and add flour mixture while beating on low. Scrape bowl once more and mix until combined.
- Wrap in plastic and chill for 20-30 minutes.
- Preheat to 400 degrees.
- Use an cookie scoop to portion out 2 tablespoon sized dollops. Roll in your clean hands, place on parchment or silicon lined baking sheet then press down slightly and top with two almond slivers.
- Bake for about 8 minutes, the cookies will have just begun to brown at the edge when ready.
- Allow to cool completely on the baking sheet.
- Add about 2/3 cup of powdered sugar to a bowl then drizzle in 1 tbsp water and one and a half teaspoons of almond extract. whisk together and add a few drops of water if needed for a thinner consistency.
- Drizzle over the cooled cookies and enjoy!
Notes
- Cookie dough can be made up to a week ahead when refrigerated, or frozen for up to a month; thaw before portioning.
- If butter is not room temperature, soften by microwaving briefly in short bursts at 50% power, flipping between bursts.
- Adding extra almond slices on top before baking enhances crunch and almond flavor.
- Amaretto can replace water and almond extract in the glaze for a richer almond taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 31g | |
| Calories | 168kcal | 8% |
| Carbohydrates | 18.3g | 6% |
| Protein | 1.6g | 3% |
| Fat | 9.8g | 15% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 3.5g | 21% |
| Monounsaturated Fat | 2.6g | 13% |
| Cholesterol | 13.6mg | 5% |
| Sodium | 109mg | 5% |
| Potassium | 27mg | 1% |
| Fiber | 0.6g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 160IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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