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Almond Cookies with Frangipane and Sliced Almond Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 672 reviews
  • Author: Lisa
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://yumyy.com/almond-cookies-with-frangipane-and-sliced-almond-topping-recipe/