Discover the simple joy of Almond Cookies, a Buttery Nutty Treat that balances crisp edges, soft centers, and a delightful almond crunch. These easy-to-make cookies, with their rich buttery flavor and fragrant almond extract, are perfect for everyday snacking, holiday trays, or gifting. Ready in minutes with no chilling required, Almond Cookies bring bakery-style charm to your kitchen with minimal effort.
Why You’ll Love Almond Cookies
This Almond Cookies recipe is a standout Buttery Nutty Treat:
- Quick Prep: From bowl to oven in under 20 minutes.
- Perfect Texture: Crisp edges, tender centers, and crunchy almonds.
- Simple Ingredients: Uses pantry staples for easy baking.
- Versatile: Ideal for coffee breaks, parties, or gifts.
- Balanced Flavor: Almond extract shines without overpowering.
- I baked these for a book club, and they were the ultimate Buttery Nutty Treat!
Ingredients for Almond Cookies
Here’s what you’ll need for Almond Cookies (makes ~24 cookies):
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ½ tsp pure almond extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup sliced almonds, for topping
Ingredient Tips:
- Butter: Softened (not melted) for a light, fluffy texture.
- Almond Extract: Use pure for authentic flavor; a little goes far.
- Flour: All-purpose keeps cookies structured; avoid almond flour here.
- Almonds: Sliced almonds toast during baking for crunch.
- Equipment: Electric mixer, baking sheet, parchment paper, cookie scoop.
Directions for Almond Cookies
Let’s bake these delightful Almond Cookies!
Preheat Oven
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar
In a large bowl, I beat ½ cup softened butter and ¾ cup sugar with an electric mixer on medium speed for 2–3 minutes until pale and fluffy, ensuring a tender base for Almond Cookies.
Add Egg and Extract
I add 1 egg and ½ tsp almond extract, mixing until creamy and fragrant.
Mix Dry Ingredients
In a separate bowl, I whisk 1 ½ cups flour, ½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. I gradually add this to the wet mixture, mixing on low until just combined to keep Almond Cookies soft.
Shape and Top
Using a tablespoon or cookie scoop, I form 1 ½-inch dough balls, placing them 2 inches apart on the baking sheet. I lightly press 3–4 sliced almonds on top of each, keeping the dough slightly mounded.
Bake
I bake the Almond Cookies for 10–12 minutes until the edges are light golden and centers are pale. I cool them on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 27 minutes
- Servings: ~24 cookies (2 per person)
- Calories: ~90 kcal per cookie
- Macros per Cookie: 12g carbs, 1g protein, 4g fat, 0.5g fiber
Variations for Almond Cookies
Try these twists on Almond Cookies:
- Nut Swap: Use chopped hazelnuts or pecans instead of almonds.
- Flavor Boost: Add ¼ tsp vanilla extract or lemon zest for brightness.
- Gluten-Free: Substitute with gluten-free flour blend.
- Chocolate Dip: Dip half of each cooled cookie in melted dark chocolate.
- Spiced: Mix in ¼ tsp cinnamon for a warm note.
Storage
I store Almond Cookies in an airtight container at room temperature for up to 5 days, keeping them crisp. For longer storage, I freeze baked cookies in a freezer bag for up to 3 months, thawing at room temperature before serving. I avoid refrigerating to prevent softening.
Serving Ideas
Make your Almond Cookies a star Buttery Nutty Treat:
- Classic: Serve as a Buttery Nutty Treat with coffee or tea.
- Dessert Platter: Pair with other cookies like chocolate chip or shortbread.
- Gifting: Package in a tin for a thoughtful homemade gift.
- Garnish: Dust with powdered sugar for a festive touch.
- Event: Perfect for holiday trays or afternoon gatherings.
FAQs
Can I use almond flour instead of all-purpose flour for Almond Biscuits?
I stick with all-purpose flour for Almond Biscuits to maintain crisp edges and soft centers. Almond flour makes them chewier and prone to spreading, but you can experiment with a 1:1 swap if you prefer a nuttier texture.
Can I make Almond Biscuits ahead of time?
Yes, I prepare the dough and shape the biscuits a few hours ahead, storing them covered in the fridge, then bake fresh. Alternatively, I freeze baked Almond Biscuits for up to 3 months.
Can I skip the almond extract in Almond Biscuits?
I recommend using almond extract for the signature flavor in Almond Biscuits, but you can reduce to ¼ tsp or replace with vanilla extract for a milder taste, though it won’t be as almond-forward.
How do I prevent Almond Biscuits from spreading too much?
I ensure the butter is softened (not melted) and avoid overmixing the dough to keep Almond Biscuits from spreading. Measuring flour accurately also helps maintain structure.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
Almond Cookies are a delightful Buttery Nutty Treat that bring a perfect balance of crisp, tender, and crunchy textures to any occasion. With their rich almond flavor and easy preparation, they’re a must-have for cookie lovers. Bake a batch of Almond Cookies and enjoy their timeless charm with every bite.
Almond Cookies
Ingredients
- 1 cup 225g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg
- 1 teaspoon pure almond extract
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
Instructions
- PREPARE THE OVEN AND BAKING SHEETS: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- CREAM THE BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Use an electric mixer on medium speed for 2-3 minutes to incorporate air into the mixture, which creates a tender cookie texture.
- ADD THE EGG AND ALMOND EXTRACT: Add the egg and almond extract to the creamed mixture. Beat until fully combined and smooth. The mixture should be creamy, and the almond aroma will be noticeable.
- MIX THE DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Avoid overmixing to maintain a soft texture.
- SHAPE THE COOKIE DOUGH: Scoop the dough using a small cookie scoop or tablespoon, forming balls about 1 ½ inches in diameter. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- ADD THE ALMONDS ON TOP: Gently press a few sliced almonds onto the top of each dough ball. Press lightly so the almonds stick without flattening the dough too much.
- BAKE THE COOKIES: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should remain pale and soft. The cookies will continue to set as they cool.
- COOL THE COOKIES: Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use room-temperature butter for best creaming results. The cookies store well in an airtight container at room temperature for up to 5 days.
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