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Almond Cookies

Buttery and slightly nutty, these almond cookies are small, tender, and topped with slivered almonds for a classic look. Perfect for gatherings or afternoon tea.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar For a slightly deeper caramel flavor, swap half for light brown sugar.
  • 1 cup almond flour (finely ground) Not almond meal for the silkiest texture; almond meal works if that’s what you have.
  • 2 cups all-purpose flour Sub with a 1:1 gluten-free flour blend for gluten-free option.
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
Topping
  • to taste Slivered almonds For topping the cookies.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes with a hand mixer.
  3. Add the almond flour, all-purpose flour, baking powder, vanilla extract, almond extract, and salt. Mix just until combined.
  4. Scoop or roll the dough into small balls (about 1 tablespoon each) and place them about 2 inches apart on the prepared sheet.
  5. Gently press a few slivered almonds onto the top of each cookie.
Baking
  1. Bake for 12–15 minutes, or until the edges are lightly golden. The centers should still feel soft.
  2. Transfer cookies to a wire rack and cool completely before serving.

Notes

For a softer, chewier finish, slightly underbake by a minute. Store in an airtight container at room temperature for up to 5 days. To refresh stale cookies, warm in a 300°F oven for 4–6 minutes. Freeze baked cookies for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time.