Almond Cookies Recipe
Almond cookies are soft and chewy, melt in your mouth cookies made with ground almonds. This almond cookie recipe is easy to make, needs no chill time and makes the most delightful, naturally gluten free cookies.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 baking sheets
- 2 sheets parchment paper
- 1 small cookie scoop (1 tbsp, 15 ml) optional
Ingredients
- ½ cup (113 g) cold unsalted butter, cubed
- 1½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (360 g) almond flour
- ¼ cup sliced almonds for topping
Instructions
- Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line 1- 2 large baking sheet(s) with parchment paper.
- Add the butter to a mixing bowl fitted with a paddle attachment. With the mixer on medium speed, cream together the butter with the light granulated sugar for 2 - 3 minutes.½ cup (113 g) cold unsalted butter, cubed, 1½ cups (300 g) granulated sugar
- Turn the mixer to low and mix in the eggs, almond extract and vanilla extract until smooth and well combined. Scrape the bottom and sides of the bowl as needed. Mix the almond flour and salt into the wet ingredients until just combined.2 large eggs, room temperature, 2 teaspoons (10 ml) almond extract, 1 teaspoon vanilla extract , ¼ teaspoon salt, 3 cups (360 g) almond flour
- Using a small cookie scoop (1 tablespoons, 15 ml), scoop the almond cookie dough, roll into balls and place them onto the lined baking sheet about 2 inches apart. Top each cookie dough ball with sliced almonds.¼ cup sliced almonds for topping
- Bake the cookies for 14 - 16 minutes until the edges and tops of the cookies are set. Cool the almond meal cookies on the baking sheet until completely cooled. Then transfer to a cooling rack, dust with powdered sugar and enjoy.
Notes
Store: Place the baked almond cookies in an airtight container. Store at room temperature for up to one week.
Sliced Almonds: I like using sliced almonds for another layer of texture. Feel free to omit the sliced almonds or use 1 whole almond on top of each cookie.
Almond Glaze: If you would like to top the cookies with a vanilla or almond glaze, whisk 1 ½ cups (180 g) powdered sugar with 2 - 3 tablespoons (30 - 45 ml) milk, ½ teaspoon almond extract or 1 teaspoon vanilla extract. Top each cooled cookie with the glaze, set and enjoy.
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