Description
These Almond Butter Cookies are a delightful blend of rich almond flavor and buttery sweetness, perfect for anyone craving a nutty, soft, and chewy treat. Made primarily with almond flour and enhanced with almond extract, these cookies offer a unique twist on traditional butter cookies. Topped with sliced almonds for an added crunch, they are perfect for dessert, snacks, or gifting during the holidays.
Ingredients
Scale
Cookie Dough
- ½ cup (113 g) cold unsalted butter, cubed
- 1½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (360 g) almond flour
Topping
- ¼ cup sliced almonds for topping
Instructions
- Prepare the Dough: In a large mixing bowl, combine the cold cubed unsalted butter and granulated sugar. Use an electric mixer on medium speed to cream them together until the mixture is light and fluffy.
- Add Eggs and Extracts: Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract, vanilla extract, and salt to the mixture, blending well to distribute the flavors evenly.
- Incorporate Almond Flour: Gradually add the almond flour to the wet ingredients, mixing on low speed until a consistent dough forms. The dough should be soft but not sticky.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to firm up, which makes it easier to handle and helps the cookies maintain their shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal and cleanup.
- Shape the Cookies: Scoop or roll the chilled dough into balls about 1 to 1¼ inches in diameter and place them evenly spaced on the prepared baking sheet. Gently press each dough ball down slightly with your palm or the bottom of a glass to flatten.
- Add Almond Topping: Sprinkle each cookie with sliced almonds, pressing them gently into the dough so they stick during baking.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the cookies are set but still soft in the center.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and develop the perfect texture.
Notes
- Use cold butter to help achieve a tender cookie texture with slight flakiness.
- Room temperature eggs blend more easily and help create a smooth dough.
- Almond flour makes these cookies naturally gluten-free.
- Adjust baking time slightly based on your oven’s performance to avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: almond butter cookies, almond flour cookies, gluten free cookies, nutty cookies, almond extract cookies