Almond Cookies (Printable Format)
Chewy almond cookies with creamy frangipane centers, topped with sliced almonds and powdered sugar. Like an almond croissant transformed into a cookie.
# What You'll Gather:
01 -
3 tbsp unsalted butter, melted (42g) for frangipane.
02 -
1/3 cup granulated sugar (66g) for frangipane.
03 -
1 egg yolk for frangipane.
04 -
1/2 tsp vanilla for frangipane.
05 -
1/2 tsp almond extract for frangipane.
06 -
1/4 cup + 2 tbsp ground almonds (40g) for frangipane.
07 -
1/3 cup all-purpose flour (42g) for frangipane.
08 -
1 3/4 cups all-purpose flour (219g) for cookies.
09 -
1/2 tsp baking powder.
10 -
1/2 tsp baking soda.
11 -
1/2 tsp salt.
12 -
3/4 cup unsalted butter, softened (168g).
13 -
3/4 cup light brown sugar (165g).
14 -
1/4 cup granulated sugar (50g).
15 -
2 egg yolks, room temperature.
16 -
1 tbsp vanilla.
17 -
2 tsp almond extract.
18 -
1/2 cup ground almonds (54g).
19 -
1/2 cup sliced almonds (50g) for topping.
20 -
Powdered sugar for dusting.
# Step-by-Step Instructions:
01 -
Mix melted butter, sugar, egg yolk, vanilla and almond extract. Fold in ground almonds and flour.
02 -
Whisk dry ingredients. Cream butter and sugars, add yolks and extracts. Mix in flour mixture and ground almonds.
03 -
Scoop dough, make indents, fill with frangipane, top with sliced almonds.
04 -
Bake at 350F for 12-13.5 minutes. Shape with cookie cutter while hot.
05 -
Cool on sheet 5 minutes, transfer to rack. Dust with powdered sugar when cool.
# Important Tips:
01 -
Use room temperature ingredients.
02 -
Spoon and level flour measurements.
03 -
Shape while hot for perfect circles.