Almond Cookies
These buttery almond cookies are lightly crisp at the edges and carry a gentle almond aroma, making them a perfect treat for tea or coffee.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup granulated sugar
- 1 cup almond flour Not almond meal for best texture.
- 2 cups all-purpose flour Measure by spooning into the cup and leveling.
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract Enhances the almond flavor.
- 1/2 teaspoon salt
- to taste slivered almonds, for topping Optional, can be toasted for extra aroma.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy—about 2–3 minutes with a hand mixer.
- Add the almond flour, all-purpose flour, baking powder, vanilla, almond extract, and salt. Mix just until combined; avoid overworking the dough.
- Scoop or roll dough into small balls (about 1 tablespoon each) and place them 2 inches apart on the prepared sheet.
- Gently press a few slivered almonds on top of each cookie.
Baking
- Bake 12–15 minutes, or until the edges are lightly golden. The centers will still be soft—cookies firm as they cool.
- Transfer to a wire rack and cool completely before serving.
Notes
Store in an airtight container for up to 5 days. For longer storage, freeze them for up to 3 months. Always cool completely before storing to avoid condensation.