I absolutely love this Almond Cookies with Frangipane and Sliced Almond Topping Recipe because it brings together the rich, nutty flavor of almonds with the buttery, soft texture of perfectly baked cookies. When I first tried it, I couldn’t believe how the frangipane center added a creamy almond goodness that melted in my mouth, making these cookies feel so much more special and luxurious than your everyday treat.
You’ll find that this recipe works wonderfully for cozy afternoons with a cup of tea or sharing at holiday gatherings where everyone appreciates a delicate, elegant dessert. It’s definitely one I turn to when I want to impress without too much fuss, and the sliced almond topping adds that satisfying crunch that completes the cookie experience.
Why You’ll Love This Recipe
- Deliciously Nutty: The combination of frangipane and ground almonds gives a deep almond flavor that shines through every bite.
- Perfect Texture Balance: Soft, buttery cookie base with a creamy center and a crunchy almond topping makes these irresistible.
- Impressive Yet Easy: This recipe feels fancy but is surprisingly straightforward, great for beginner bakers and pros alike.
- Great for Sharing: These cookies keep well and make wonderful gifts or additions to cookie platters.
Ingredients You’ll Need
These ingredients work harmoniously to create the rich frangipane filling and tender cookie dough, infused with warm vanilla and almond extracts. Sourcing good quality almonds and fresh butter really elevates the final flavor, so don’t skimp on those!
- Unsalted Butter: Use softened butter for the cookie dough, and melted butter for the frangipane to blend smoothly.
- Granulated White Sugar: Provides the clean sweetness essential for both dough and frangipane.
- Light Brown Sugar: Adds a subtle caramel depth and moisture to the cookie base.
- Egg Yolks: Needed for richness; make sure they’re at room temperature for better blending.
- Vanilla Extract: Adds warmth and complexity to both dough and frangipane.
- Almond Extract: This key ingredient intensifies the almond flavor without overpowering.
- Ground Almonds: Essential for that authentic frangipane texture and the nutty taste in the cookies.
- All-Purpose Flour: The foundation for structure; spoon and level to avoid dense cookies.
- Baking Powder and Baking Soda: Your leavening agents that create a light, tender crumb.
- Salt: Balances sweetness and enhances all the flavors.
- Sliced Almonds: For the topping — adds a beautiful crunch and visual appeal to your cookies.
- Powdered Sugar: The finishing touch for a gentle sweet dusting.
Variations
I’ve played around with this Almond Cookies with Frangipane and Sliced Almond Topping Recipe to suit different tastes and occasions, and I encourage you to try some personal twists too. Whether you want to boost the almond flavor or add a bit of citrus zing, this recipe is a great base for creativity.
- Citrus Zest Variation: I sometimes add a teaspoon of orange or lemon zest to the frangipane for a fresh, bright note that balances the richness wonderfully.
- Gluten-Free Option: Swap the all-purpose flour with a blend of almond flour and gluten-free flour—just be mindful it may change the texture slightly.
- Chocolate Twist: Drizzle melted dark chocolate over the cooled cookies for an extra indulgent treat my family goes crazy for.
- Vegan Adaptation: I experimented with vegan butter and an egg substitute; the cookies still turn out great but a bit less rich.
How to Make Almond Cookies with Frangipane and Sliced Almond Topping Recipe
Step 1: Prepare the Frangipane Filling
Start by whisking the melted butter with granulated sugar and the egg yolk, then add the vanilla and almond extracts until everything is combined smoothly. Folding in the ground almonds, flour, and a pinch of salt gently finishes this luscious filling that will make these cookies so special. I always set mine aside so the flavors meld while I prep the dough.
Step 2: Mix the Dry Ingredients for the Cookies
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This might seem simple, but it’s important to mix these well now so the leavening is evenly distributed, which helps the cookies bake up beautifully. Set this aside while you work on the wet ingredients.
Step 3: Cream Butter and Sugars
Using a hand mixer or stand mixer, beat the softened butter with the brown sugar and granulated sugar until light and fluffy—about two minutes on high speed. This step traps air that translates to tender, perfectly risen cookies, so don’t rush it! Scraping down the sides of your bowl ensures everything is mixed evenly.
Step 4: Add Egg Yolks and Extracts
Next, add in the egg yolks, vanilla, and almond extract and mix on medium speed until the mixture turns pale and fluffy. This is when the dough really starts to come together and develop that beautiful almond aroma. I remember learning to always use room temperature yolks here to get better emulsification — it made a noticeable difference in texture.
Step 5: Combine Dry Ingredients and Ground Almonds
Add the flour mixture and ground almonds to the wet ingredients and stir on low speed just until everything comes together. Overmixing here toughens the cookies, so stop as soon as you don’t see any flour patches. Your dough should feel soft but not sticky.
Step 6: Shape the Cookies and Add Frangipane
Scoop out the dough using a cookie scoop that holds about 2 tablespoons—this helps keep cookie sizes uniform. I like to slightly overfill mine and then roll each portion into a smooth ball. Press a 1/2 tablespoon indentation into the center of each ball, then spoon in an equal amount of the frangipane mixture and gently flatten it out. Finish by pressing a few sliced almond pieces on top for that irresistible crunch.
Step 7: Bake and Shape the Cookies
Bake six cookies at a time on lined baking sheets, spacing them about 2 inches apart, in a preheated 350°F (175°C) oven for 12 to 13 ½ minutes until just light golden brown. When you take the cookies straight out of the oven, carefully use a large circular cookie cutter to “scoot” them into an even, perfect round shape—this step makes a huge difference since they tend to spread. Let them cool on the tray for five minutes, then transfer to a wire rack to cool completely.
Step 8: Dust with Powdered Sugar and Serve
Once the cookies are fully cooled, dust them lightly with powdered sugar just before serving to add a subtle sweetness and pretty finish. I like that final touch because it makes these cookies look bakery-fresh and adds a delicate contrast to the almond flavors. Trust me, they’ll disappear fast!
Pro Tips for Making Almond Cookies with Frangipane and Sliced Almond Topping Recipe
- Use Room Temperature Egg Yolks: I learned this trick because cold yolks don’t mix well and can make the dough lumpy—room temp gives you a silky dough.
- Don’t Skip Scooting with a Cookie Cutter: It’s key to maintaining a consistent, attractive shape since these cookies spread quite a bit as they bake.
- Sliced Almond Topping Placement: Press sliced almonds gently but firmly so they stick well and stay on during baking for that perfect crunch.
- Avoid Overbaking: The cookies should be just golden at the edges but still soft in the center to keep that melt-in-your-mouth texture.
How to Serve Almond Cookies with Frangipane and Sliced Almond Topping Recipe
Garnishes
I love to dust these cookies with powdered sugar for that classic look and a touch of sweetness, but if you want to impress, try adding a drizzle of melted dark chocolate or a sprinkling of flaky sea salt for contrast. Some fresh berries on the side also brighten things up and make a lovely presentation.
Side Dishes
These cookies pair amazingly well with a hot cup of espresso, chai tea, or even a chilled glass of dessert wine. For brunch, try serving them alongside fresh fruit or a light citrus salad to balance the richness.
Creative Ways to Present
For special occasions, I’ve arranged these cookies in a layered cookie jar with alternating frangipane almond cookies and homemade whipped cream for a fun twist. You can also plate them with edible flowers and gold leaf for an elegant touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature, layered between parchment paper to keep them from sticking together. In my experience, they stay fresh and soft for about 4-5 days this way, which is perfect for a week of almond cookie indulgence!
Freezing
You can freeze the raw cookie dough balls (without frangipane) wrapped tightly and stored in a freezer bag for up to 3 months. I usually freeze the dough, then add the frangipane and sliced almonds right before baking, which helps keep everything super fresh.
Reheating
To refresh cooled cookies, pop them in a warm oven (about 300°F) for 5 minutes to regain that fresh-baked softness and highlight the almond aroma. Avoid microwaving, which can make the cookies tough and chewy instead of tender.
FAQs
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Can I make the frangipane ahead of time?
Absolutely! The frangipane can be made a day ahead and stored covered in the fridge. This actually helps the flavors develop and makes it easier to handle when filling the cookies.
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What if I don’t have almond extract?
If almond extract isn’t available, you can double the vanilla extract, but the cookies won’t have as distinctive an almond aroma. Alternatively, you might add a bit of finely ground almond flour to boost the almond taste naturally.
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How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melting, and chill your dough for 15-20 minutes if your kitchen is warm. Also, scooting the cookies into round shapes right after baking helps control their spread and thickness.
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Can I substitute the sliced almond topping with chopped almonds?
You can, but sliced almonds provide a more delicate crunch and a pretty look on top. Chopped almonds will work in a pinch but may feel a little more rustic and can fall off easier.
Final Thoughts
This Almond Cookies with Frangipane and Sliced Almond Topping Recipe holds a special place in my heart because it’s one of those treats that turns any ordinary moment into a celebration. From the first buttery bite to the sweet almond finish, it’s a crowd-pleaser that’s remarkably easy to make. I hope you give these cookies a try—you’ll enjoy the process as much as the delicious results, and they’ll quickly become a beloved recipe in your repertoire too!
Print
Almond Cookies with Frangipane and Sliced Almond Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 18 cookies 1x
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Description
These Almond Cookies feature a delicate balance of buttery, nutty flavors with a soft, tender crumb. Enhanced with a luscious almond frangipane center and topped with sliced almonds for added crunch, they make a perfect treat for dessert or a special snack. Lightly dusted with powdered sugar, these cookies are beautifully shaped and irresistibly delicious.
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 the cookies
- Powdered sugar, for dusting the cookies
Instructions
- Prepare the Frangipane: In a small bowl, whisk together the melted unsalted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until the mixture is smooth and well combined. Gently fold in the ground almonds, all-purpose flour, and a pinch of salt until the frangipane mixture is uniform. Set aside for later use.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this flour mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer or a stand mixer with paddle attachment to cream together the softened unsalted butter, light brown sugar, and granulated white sugar on high speed until the mixture becomes fluffy and light, about 2 minutes.
- Add Egg Yolks and Extracts: Add the egg yolks, vanilla extract, and almond extract to the creamed butter mixture. Mix on medium speed until the mixture is pale in color and fluffy, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
- Combine Wet and Dry Ingredients: On low speed, add the flour mixture and ground almonds to the wet ingredients and mix just until combined, being careful not to overmix to retain a tender cookie texture.
- Shape Cookies and Add Frangipane: Using a large 2-tablespoon cookie scoop, portion the dough into 18 roughly equal portions. Roll each portion into a ball. Using a half-tablespoon measuring spoon or your finger, make a slight indent in the center of each dough ball. Fill each indentation with about half a tablespoon of the reserved frangipane mixture and gently flatten it. Top each cookie with a few sliced almonds for added texture and visual appeal.
- Bake the Cookies: Place 6 cookies at a time onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 13 and a half minutes, or until the cookies turn a light golden brown around the edges.
- Shape Cookies Post-Baking: Immediately after removing the cookies from the oven, use a large circular cookie cutter to gently press around each cookie to achieve a perfect circular shape and consistent thickness, as the cookies tend to spread during baking.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, dust the cookies with powdered sugar for a delicate finishing touch. Serve and enjoy these delicious almond treats!
Notes
- Make sure to spoon and level flour to measure accurately, ensuring consistent cookie texture.
- Room temperature egg yolks help the ingredients emulsify better for a fluffier texture.
- Using a cookie cutter immediately after baking ensures uniform shape despite spreading.
- You can store these cookies in an airtight container at room temperature for up to one week.
- For extra almond flavor, consider adding a few drops more almond extract, but avoid overpowering.
Nutrition
- Serving Size: 1 cookie (based on 18 cookies total)
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
