Almond Cookies
I’ve been making this almond cookie recipe for years when I want something buttery, slightly nutty, and effortless to pull together for guests or an afternoon tea. These cookies are small, tender, and topped with slivered almonds for a classic look — they’re the kind of cookie that disappears fast at parties and travels well in a tin.
Why you’ll love this dish
Light, almond-scented, and reliably delicious, these cookies balance crisp edges with soft centers. They’re simple enough for a weekday bake but pretty enough for holiday cookie plates. The almond flour lends a tender crumb and deeper almond flavor than using only all-purpose flour, so you get a bakery-style result with a basic pantry list.
“Buttery, fragrant, and delicate — these cookies remind me of the ones my grandmother made.” — a friend who keeps asking for the recipe
If you enjoy almond-forward treats, you might also like my take on almond flour shortbread cookies, which lean even more on the nutty texture for a crumbly finish.
Step-by-step overview
This recipe is forgiving: cream butter and sugar, fold in dry ingredients (including almond flour), portion the dough into small balls, top with slivered almonds, and bake until edges are faintly golden. Expect around 20–30 minutes active time from start to oven, plus cooling. The centers remain soft when you remove them; they firm up as they cool.
What you’ll need
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup almond flour (finely ground) — not almond meal if you want the silkiest texture; almond meal works if that’s what you have
- 2 cups (240 g) all-purpose flour (sub with a 1:1 gluten-free flour blend for gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- Slivered almonds, for topping
Notes: For a slightly deeper caramel flavor, swap half the granulated sugar for light brown sugar. If using coarser almond meal, press the dough a touch flatter before baking for even texture. For inspiration on other almond cookie styles, try these Italian almond cookies.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes with a hand mixer. Scrape the bowl down once.
- Add the almond flour, all-purpose flour, baking powder, vanilla extract, almond extract, and salt. Mix just until combined — stop as soon as the dough comes together to avoid toughness.
- Scoop or roll the dough into small balls (about 1 tablespoon each). Place them about 2 inches apart on the prepared sheet.
- Gently press a few slivered almonds onto the top of each cookie. This gives a pretty finish and a textural contrast.
- Bake for 12–15 minutes, or until the edges are lightly golden. The centers should still feel soft; they will firm as they cool.
- Transfer cookies to a wire rack and cool completely before serving.
If you like a softer, chewier finish, slightly underbake by a minute; for crispier cookies, leave them in until the edges deepen more in color. For another almond-flour-based approach with different sweetness, see this almond flour coconut sugar cookies.
Best ways to enjoy it
These cookies are perfect with afternoon tea, coffee, or a simple dessert plate after dinner. Try serving them:
- On a small platter with lemon curd and fresh berries for contrast.
- Alongside espresso or a nutty oolong tea to emphasize the almond notes.
- As part of a cookie exchange or holiday tin — they hold shape well in layers separated by parchment.
Storage and reheating tips
Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh slightly stale cookies, warm them in a 300°F (150°C) oven for 4–6 minutes. For longer storage, freeze baked cookies in a single layer until firm, then stack with parchment between layers in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
For the dough: scoop the dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen adding 1–2 minutes to the baking time.
Pro chef tips
- Cream butter and sugar until pale and aerated for a lighter texture. Short creaming yields denser cookies.
- Measure flour by spooning into the cup and leveling — overpacked flour makes dense cookies. Weighing (grams) is most accurate.
- Don’t overmix once you add the flours; gluten development will toughen the cookies.
- If you want perfectly rounded cookies, chill the dough 20–30 minutes before rolling. For a quicker route, bake straightaway. For a different simple cookie, check these 3-ingredient sugar cookies for a minimal alternative.
Creative twists
- Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set for a classic pairing.
- Citrus almond: Add 1 tsp lemon or orange zest to the dough for a bright lift.
- Spiced: Stir 1/2 teaspoon ground cardamom or cinnamon into the dry mix for a warm profile.
- Gluten-free: Use a cup-for-cup gluten-free flour blend in place of the all-purpose flour and add a teaspoon of xanthan gum if your blend lacks it. For more gluten-free almond cookie ideas, see this almond flour oatmeal cookies adaptation.
Your questions answered
Q: Can I use almond meal instead of almond flour?
A: Yes. Almond meal is coarser and will yield a slightly grainier texture. For the silkiest crumb, use finely ground almond flour. If using meal, consider pulsing it briefly in a food processor.
Q: Will the cookies spread too much?
A: Not usually — the dough is fairly stable because of the almond flour and butter ratio. If spread is excessive, chill the dough 15–30 minutes before baking and be sure your butter wasn’t too soft.
Q: Can I make these dairy-free?
A: Swap the butter for an equal amount of dairy-free stick margarine designed for baking. The flavor will be a touch different, but texture should remain similar.
Q: How do I get crisp edges with a soft center?
A: Bake until the edges are golden but the center is still slightly soft to the touch. Remove from oven and allow to cool on the sheet for a few minutes before transferring to a rack — they’ll firm without overbaking.
Q: Can I double the recipe for a party?
A: Yes. Dough keeps well in the fridge for a day or two and can be portioned and baked in batches. If doubling, mix in a larger bowl and watch mixing time to avoid overworking.
Conclusion
These almond cookies are a small but elegant treat that play well at gatherings or for a quiet afternoon snack. For another classic take on almond cookies, see Almond Cookies | The Girl Who Ate Everything, and for a chewy, gluten-free variation, try Chewy Almond Cookies {Gluten-free} – The Mindful Meringue.
Almond Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes with a hand mixer.
- Add the almond flour, all-purpose flour, baking powder, vanilla extract, almond extract, and salt. Mix just until combined.
- Scoop or roll the dough into small balls (about 1 tablespoon each) and place them about 2 inches apart on the prepared sheet.
- Gently press a few slivered almonds onto the top of each cookie.
- Bake for 12–15 minutes, or until the edges are lightly golden. The centers should still feel soft.
- Transfer cookies to a wire rack and cool completely before serving.
