Almond Cookies with Frangipane and Sliced Almond Topping Recipe
Introduction
Almond cookies bring a delightful nutty flavor and a tender, buttery texture that melts in your mouth. These cookies combine a rich almond frangipane filling with a soft, flavorful dough topped with sliced almonds for added crunch. Perfect with tea or coffee, they’re a classic treat everyone will enjoy.
Ingredients
- For the Frangipane:
- 3 tbsp (42 g) unsalted butter, melted
- 1/3 cup (66 g) granulated white sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup + 2 tbsp (40 g) ground almonds
- 1/3 cup (42 g) all-purpose flour, spooned and leveled
- Pinch of salt
- For the Almond Cookies:
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 2 tsp almond extract
- 1/2 cup (54 g) ground almonds
- 1/2 cup (50 g) sliced almonds, for topping
- Powdered sugar, for dusting
Instructions
- Step 1: Prepare the frangipane by whisking together melted butter, granulated sugar, egg yolk, vanilla, and almond extract in a small bowl until smooth. Fold in ground almonds, flour, and a pinch of salt, then set aside.
- Step 2: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 3: In a medium bowl, whisk the flour, baking powder, baking soda, and salt together and set aside.
- Step 4: In a large bowl, cream softened butter with brown sugar and granulated sugar using an electric mixer on high speed until fluffy, about 2 minutes.
- Step 5: Add egg yolks, vanilla, and almond extract to the butter mixture, mixing on medium speed until pale and fluffy, scraping the bowl sides as needed.
- Step 6: Gradually add the flour mixture and ground almonds, mixing on low speed just until combined.
- Step 7: Using a 2-tablespoon cookie scoop, portion the dough into 18 portions. Roll each into a ball, then use a 1/2 tablespoon to make a slight indent in the center of each ball.
- Step 8: Place about 1/2 tablespoon of the prepared frangipane into each indent and slightly flatten it. Top each cookie with sliced almonds.
- Step 9: Arrange 6 cookies spaced 2 inches apart on the baking sheets. Bake for 12 to 13 1/2 minutes until light golden brown.
- Step 10: Right after removing from the oven, use a large circular cookie cutter to gently round the edges of each cookie to achieve a perfect shape and thickness.
- Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Tips & Variations
- Make sure your butter is softened, not melted, to get the perfect cookie texture.
- For a stronger almond flavor, you can increase the almond extract by an additional 1/2 teaspoon.
- If you prefer a crunchier cookie, toast the sliced almonds lightly before topping the cookies.
- Substitute ground almonds with finely chopped almonds if you want more texture in the dough.
Storage
Store the almond cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze them for up to 2 months. Reheat gently in a low oven before serving to restore their softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use almond flour instead of ground almonds?
Yes, almond flour can be used as a substitute for ground almonds in this recipe, but it’s finer and may affect the texture slightly. Ground almonds have more texture and help provide a little bite.
Why do I need to press the cookie cutter around the cookies after baking?
The cookies spread while baking and using a cookie cutter to shape them immediately after they come out of the oven helps maintain a perfect circular shape and even thickness for attractive presentation.
PrintAlmond Cookies with Frangipane and Sliced Almond Topping Recipe
These Almond Cookies feature a delicate balance of buttery texture and rich almond flavor, topped with sliced almonds and a dusting of powdered sugar. The recipe includes a creamy frangipane filling to add a moist, nutty center, making them a perfect treat for almond lovers and a delightful addition to any cookie platter.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Frangipane
- 3 tbsp (42 g) unsalted butter, melted
- 1/3 cup (66 g) granulated white sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup + 2 tbsp (40 g) ground almonds
- 1/3 cup (42 g) all-purpose flour, spooned and leveled
- Pinch of salt
For the Almond Cookies
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 2 tsp almond extract
- 1/2 cup (54 g) ground almonds
- 1/2 cup (50 g) sliced almonds, for topping the cookies
- Powdered sugar, for dusting the cookies
Instructions
- Prepare the Frangipane: In a small bowl, whisk together the melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until fully combined. Fold in the ground almonds, all-purpose flour, and pinch of salt gently. Set this mixture aside for later use.
- Preheat the Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine thoroughly. Set the dry mixture aside.
- Cream Butter and Sugars: In a large bowl, using an electric hand mixer or stand mixer with a paddle attachment, cream the softened unsalted butter, light brown sugar, and granulated sugar on high speed for about 2 minutes until the mixture is fluffy and light.
- Add Egg Yolks and Flavorings: Mix in the egg yolks, vanilla extract, and almond extract on medium speed until the batter becomes pale and fluffy. Scrape the bowl’s sides as necessary to ensure even mixing.
- Combine Wet and Dry Ingredients: On low speed, add the dry flour mixture and ground almonds to the wet ingredients, mixing just until everything is combined without overmixing.
- Portion the Dough and Add Frangipane: Using a large 2-tablespoon cookie scoop, divide the dough into 18 portions. Roll each dough portion into a ball. Press a slight indent into each ball with a 1/2 tablespoon measure, fill the indent with about 1/2 tablespoon of frangipane, and gently flatten it. Then, top each cookie with sliced almonds.
- Bake the Cookies: Place 6 cookies spaced 2 inches apart on the prepared baking sheet. Bake for 12 to 13 and a half minutes in the preheated oven until cookies are a light golden brown. After baking, immediately use a large circular cookie cutter to gently press around each cookie to form perfect circular shapes, as they may have spread during baking.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar before serving to add a delicate finish.
Notes
- Using a cookie cutter right after baking helps maintain the cookies’ shape as they tend to spread during baking.
- Ensure the egg yolks are at room temperature to achieve a smooth, fluffy cookie dough mixture.
- The frangipane adds moistness and nuttiness—avoid overfilling to prevent leakage during baking.
- For best results, measure flour by spooning it into the measuring cup and leveling it off, not scooping directly from the bag.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: almond cookies, frangipane cookies, nutty cookies, baked almond treats, holiday cookies
