This recipe for almond cookies is one of the easiest you’ll find! With only eight ingredients, you’re just a few mixes and short bake away from making a batch of cookies that will melt in your mouth.
These almond cookies are said to bring good fortune for the Chinese (lunar) New Year. Their golden color is representative of gold medallions. However they are wonderful all year long. Are you looking for another cookie recipe to please a crowd (especially for the kiddos)? Try my PB&J Cookies!
Why this almond cookies recipe works
Many people think making homemade cookies of any kind is time consuming and labor intensive. Skip the store-bought cookie dough and make your own almond cookie dessert with pantry staples; it’s really super simple.
With just a few ingredients you’ll have the best tasting almond cookies around. You’ll also appreciate the quick prep and cooking time.
- All-Purpose Flour: This most commonly used flour for making homemade baked goods.
- Almond Flour: Almond flour adds nutrients to the cookies as well as naturally increases the almond flavor.
- Eggs: Two eggs are for the almond cookie dough, plus another brushed onto the cookies just before baking creating a glaze.
- Sliced Almonds: It’s easiest to purchase the bagged, pre-sliced blanched almonds. But if you have the knife skills to slice your own, good on ya!
- Almond Extract: Almond extract adds the iconic flavor you know and love for these cookies. Add a little extra if you want.
- Sugar: Granulated sugar adds the perfect amount of sweetness.
- Baking Soda & Salt: Common ingredients to use in cookies to help with rising.
Step One – In a medium mixing bowl, add in the flour, almond flour, salt, and baking soda.
Step Two – Whisk the dry ingredients together until well combined.
Step Three – In a separate large bowl, use an electric hand mixer to cream together the butter and sugar until the mixture is fluffy.
Step Four – Pour the dry ingredients into the wet ingredients bowl.
Step Five – Mix the wet and dry ingredients together until a thick and slightly sticky dough is formed.
Step Six – Use a cookie scoop to scoop out 1 1/2 tablespoons of dough and place them on a prepared cookie sheet. Use the back of a spatula to slightly flatten them out.
Step Seven – Use a pastry brush to coat the top and edges of the cookie dough balls with the beaten egg.
Step Eight – Press three almond slices on top of each cookie.
Step Nine – Bake one batch at a time in the preheated oven for 13-15 minutes, or until the cookies are a light golden color. Allow the cookies to cool on a wire rack before serving. Enjoy!
Store cooled cookies in an airtight container (or any sealed container) and keep them at room temperature.
Some people enjoy slightly warm cookies; however, room temperature is also acceptable. You can also add a dash of powdered sugar for extra taste and appearance.
Adding the additional almonds on top is optional.
No, use parchment paper as it’s designed to be heat resistant, whereas wax paper is use to absorb moisture and will burn in the oven. You can omit the parchment paper and cook the cookies directly on a greased sheet or Silpat mat.
Since you are only adding a cup of sugar, they aren’t as sweet as other cookies; however, you can always add less sugar to ensure they aren’t too sweet.
Of course, use no more than 1/2 teaspoon. This will simply add a slight vanilla flavor to the cookies.
Absolutely. You can add ground almonds to the batter to give the cookies even more almond yumminess with more texture.
If you would like these to have that more common orange-like coloring on top, add a tiny drop of orange food coloring to your beaten egg that’s used for glazing.
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- Mixing Bowls
- Electric hand mixer or Kitchen Aid mixer
- baking sheet
- Parchment paper
- 1 1/2 Tablespoon cookie scoop
- 2 1/2 cups all-purpose flour spooned and leveled, plus extra for dusting your hands
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp almond extract
- 1 large egg beaten
- 1/4 cup sliced almonds
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper and set aside.
- Add the flour, almond flour, salt, and baking soda in a medium mixing bowl and whisk together.
- In a separate large bowl, use an electric hand mixer to cream together the butter and sugar until the mixture is fluffy.
- Add the 2 large eggs, one at a time and extract; mix until the eggs have been incorporated.
- Pour in the dry ingredients and continue mixing until a thick and slightly sticky dough is formed.
- Use a cookie scoop to scoop out 1 1/2 tablespoons of dough. Dust your hands with flour and roll the dough with your hands into tight balls.
- Place the dough balls on a prepared cookie sheet about two inches apart (about 12 cookies per cookie sheet). Lightly press the dough balls with your fingers or the back of a spatula to flatten them out slightly.
- Use a pastry brush to coat the top and edges of the cookie dough balls with the beaten egg, then press three almond slices on top of each cookie.
- Bake one batch at a time in the preheated oven for 13-15 minutes, or until the cookies are a light golden color.
- Allow the cookies to rest on the cookie sheet for 5 minutes, then transfer them to a cooling rack.
- Serve at room temperature.
- The cookies may look a little underdone, but they will continue baking as they rest on the cooling rack. You want to make sure you don’t over-bake the cookies or they won’t have a soft texture and the tops will be too dark.
- I used a 1 1/2 tablespoon cookie scoop. Please note that if you use a different-sized scoop the number of cookies you have may be different than the recipe says.
- Dust your hands with flour before rolling the dough as the dough will be slightly sticky.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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