Bake one pan of cookies at a time for 12 to 14 minutes, or until the edges are lightly browned and the tops appear set.Ĭool. (I recommend using a cookie scoop for even portioning.) Flatten each cookie to about 1/2-inch thick and press the almonds onto the tops.īake. Drop tablespoonfuls of dough onto the prepared pans, leaving about 3 inches between cookies. Reduce the mixer speed to low and slowly beat in the dry ingredients until just combined.įorm the cookies. Beat in the egg yolk and almond extract.Ĭombine the wet and dry ingredients. Use an electric mixer on medium speed to beat the butter, sugar, and brown sugar until the mixture is light and fluffy. Whisk the flour, almond flour, baking soda, and salt in a medium bowl. Preheat your oven to 350☏ and line your baking sheets with parchment paper or silicone liners. Here’s what you’ll need to do to make these perfect, buttery almond cookies at home. Just know that the end result won’t have that classic almond cookie flavor. That said, if you’re in a pinch, you can use vanilla extract instead. What Can I Use Instead of Almond Extract?Īlmond extract is really a key player in this recipe almond cookies just aren’t the same without it. Egg yolk – If you can’t stand throwing away perfectly good egg white, you can freeze it for a recipe that calls for the white and no yolk!.Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?.Almond flour – Be sure to buy the more finely ground almond flour, not almond meal, which is coarser.All-purpose flour – Learn more: How to Measure Flour.Scroll down to the recipe card below this post for ingredient quantities and full instructions. But, when compared with Italian almond cookies (ricciarelli), this recipe is definitely closer to the Chinese kind. These cookies are quite similar to Chinese almond cookies, but they’re not exactly the same Chinese almond cookies have more (whole) eggs and they’re made with granulated sugar, while this version is made with brown sugar. Without any other flavors competing for attention, that simple almond flavor really shines. These almond cookies are crunchy but also a little bit chewy and, not surprisingly, full of almond flavor. Now let’s get down to the real business here, and talk about the end result. The cookies will spread nicely as they bake, and the almonds will spread with them. Don’t be afraid to crowd the almonds on top of the unbaked cookies. That, of course, adds more almond flavor, but it also adds a nice little crunch as well as offering some aesthetic appeal. To top everything off, I like to add a few sliced almonds to the top of each cookie before baking. It has the same compounds as the pits of stone fruits, which is why its flavor is so similar. This is because almond extract comes not from the almonds we eat, but bitter almonds. Instead of tasting (and smelling) nutty like you might expect, almond extract has a delicate cherry-like flavor and aroma. You can buy it, or you can get out your food processor and make it yourself. If you’re not familiar with almond flour, it’s essentially ground blanched almonds. In these almond cookies, you get lots of almond flavor in three different forms.įirst, almond flour stands in for some of the usual wheat flour. If you don't like the taste of almond extract or can't access it, you can simply omit it or use your extract of choice.If you love the delicate flavor of almond, you’ll love these classic almond cookies made with almond flour, almond extract, and sliced almonds! Crispy, Chewy Almond Cookies Coconut sugar will also work and make the cookies caramelly and darker in color.Īlmond extract (optional) for extra flavor. You can substitute this with granulated sugar for lighter-colored cookies that are a little plainer. I found that cookies made with only almond flour rarely stayed puffed and thick after baking.īrown sugar for depth of flavor. You can make your own almond flour from scratch, as long as you process the almonds finely!Īll-purpose flour to stabilize the almond flour. Ingredient notesĪlmond flour (or blanched almond meal in UK/Australia) which is basically finely ground almonds. These cookies are thick, use THREE types of almonds and have a lot of texture.ĭIFFICULTY: Easy to make and perfect for baking beginners! Simple ingredients you'll needĪ complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post. TASTE/TEXTURE: Buttery, less sweet and chewier than traditional Italian almond cookies. OCCASION: Perfect for any time of the year or the holiday season, just like my vegan almond cake.
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