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–+ servings
Almond Cookies

Chewy Almond Cookies That Melt in Your Mouth

Delightful chewy almond cookies with frangipane centers that melt in your mouth, perfect for gatherings or cozy nights.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter (melted) Substitute with coconut oil for a dairy-free version.
  • 1 cup Granulated White Sugar Can be replaced with a sugar alternative for fewer calories.
  • 3 large Egg Yolks Use aquafaba as a vegan substitute.
  • 1 teaspoon Vanilla Extract Consider vanilla bean paste for a gourmet touch.
  • 1 teaspoon Almond Extract Reduce for a milder taste.
  • 1 cup Ground Almonds Almond flour can be used as a substitute.
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-sensitive option.
For Leavening
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda Don’t substitute with baking soda alone.
  • 1/4 teaspoon Salt Sea salt can be used for a different taste profile.
For Topping
  • 1/4 cup Sliced Almonds Can be omitted for a smoother finish.
  • 1 cup Powdered Sugar Optional for dusting.

Equipment

  • mixing bowls
  • whisk
  • Electric mixer
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Frangipane: In a small bowl, whisk together the melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until smooth. Fold in the ground almonds, flour, and salt until well combined.
  2. Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until mixed and no clumps remain.
  3. Cream Butters and Sugars: In a large bowl, beat the unsalted butter and sugars together until light and fluffy, about 2 minutes.
  4. Incorporate Egg Yolks and Extracts: Add egg yolks and extracts to the butter-sugar mixture; mix until smooth, about 1-2 minutes.
  5. Combine Mixtures: Gradually add dry ingredients to the creamed mixture, mixing until just combined.
  6. Form Cookies: Scoop about 2 tablespoons of dough for each cookie, rolling into balls. Indent each ball and fill with frangipane, topping with sliced almonds.
  7. Bake: Preheat oven to 350°F (175°C). Bake cookies for 12-13.5 minutes until edges are lightly golden.
  8. Cooling and Finishing: Cool cookies on baking sheet for 5 minutes, then dust with powdered sugar once cooled.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 70mgSugar: 8gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for longer storage.

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