Description

These delightful almond cookies offer a tender, melt-in-your-mouth texture with a rich, nutty almond flavor. Each cookie is gently baked to a golden hue, then finished with a delicate dusting of powdered sugar and a scattering of toasted sliced almonds, adding a subtle crunch and enhancing the overall almond essence.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 teaspoon almond extract
2 cups (240g) all-purpose flour
1/2 cup (50g) almond flour (or finely ground almonds)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (50g) sliced almonds, for topping
1/4 cup (30g) powdered sugar, for dusting

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Instructions

Preheat your oven to 350F (175C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and almond extract until well combined.
In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop dough by the tablespoon and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
Gently press a few sliced almonds onto the top of each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look soft.
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once completely cooled, dust generously with powdered sugar before serving.

Notes

For best results, ensure your butter is truly softened, not melted.

Do not overbake these cookies; they should remain soft and tender.

Store cooled cookies in an airtight container at room temperature for up to 5 days.

For an intensified almond flavor, you can lightly toast the sliced almonds before adding them to the cookies.

Prep Time: 20 minutes
Cook Time: 12 minutes

Nutrition

Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 2g