Almond Cookies

Almond Cookies. Buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond!

5 from 3 votes

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Prep Time 5 mins

Cook Time 12 mins

Total Time 17 mins

Course Dessert

Cuisine American

Servings

Calories 182 kcal

Ingredients

1½ cups all purpose flour
½ cup almond flour
½ tsp salt
½ tsp baking powder
1 cup butter unsalted, softened to room temperature
¾ cup white sugar
1 large egg
1 tsp almond extract

Topping

sliced almonds

Instructions

Mix together the flour, almond flour, salt and baking powder. Set aside.
Using a stand or a hand mixer beat the butter until smooth and creamy.
Add in the egg, almond extract and sugar. Mix until well combined.
Add the dry ingredients into the butter mixture. Mix until combined, scraping the sides of the bowl as needed.
Cover the bowl of dough and place in the refrigerator to chill for 30 minutes.
Preheat oven to 350℉. Line a large baking sheet with a silicone baking mat or parchment paper.
Using a small cookie scoop spoon out the cookie dough and place on baking sheet, gently press down the dough to flatten to about 1/2 inch thick, and top with sliced almonds.
Bake for 10-12 minutes until just starting to brown along the edges.
Allow cookies to cool on the baking sheet for about 5 minutes then remove to a wire rack to continue cooling.

Notes

Recipe yields 3 dozen cookies.

Storage:

Cookie dough can be made in advance and stored in the refrigerator for up to 3 days before baking.
Store the baked cookies in a sealed container at room temperature for up to 5 days.
You can freeze these cookies. Once the cookies have cooled to room temperature, store in a sealed freezer safe container or bag for 3-4 months. Remove from freezer and thaw at room temperature.

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