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–+ servings
Almond Cookies

Chewy Almond Cookies with a Rich Frangipane Surprise

Delicious Chewy Almond Cookies with a rich frangipane center, perfect for dessert lovers.
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Prep Time 30 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup Unsalted Butter (Melted) Can substitute with coconut oil for a dairy-free version.
  • 3/4 cup Granulated Sugar Can be replaced with coconut sugar for a healthier alternative.
  • 1 large Egg Yolk Helps bind the ingredients.
  • 1 teaspoon Vanilla Extract Almond extract can be used for more almond flavor.
  • 1 cup All-Purpose Flour Use a gluten-free blend for a gluten-free cookie.
  • 1/2 teaspoon Baking Powder Ensure it’s fresh for a perfect rise.
  • 1/4 teaspoon Baking Soda Ensure it’s fresh for a perfect rise.
  • 1 pinch Salt Balances the sweetness.
For the Frangipane Center
  • 1 teaspoon Almond Extract Substitute with more vanilla extract if missing.
  • 1/2 cup Ground Almonds Almond flour can be a fine alternative.
For the Topping
  • 1/4 cup Sliced Almonds Consider using chopped pistachios for a twist.
  • 2 tablespoons Powdered Sugar Can be omitted for a less sugary cookie.

Equipment

  • Mixing bowl
  • Electric mixer
  • Cookie scoop
  • Baking sheet
  • Parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Prepare Frangipane: In a medium bowl, whisk together 1/4 cup melted unsalted butter, 1/3 cup granulated sugar, 1 egg yolk, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until fully combined. Then, gently fold in 1/2 cup ground almonds, 1/4 cup all-purpose flour, and a pinch of salt.
  2. Mix Dry Ingredients: In another mixing bowl, combine 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and a pinch of salt. Whisk these dry ingredients together.
  3. Cream Butter & Sugars: In a large bowl, beat together 1/2 cup room temperature unsalted butter with 1/2 cup packed brown sugar and 1/4 cup granulated sugar for about 2-3 minutes until light and fluffy.
  4. Add Wet Ingredients: Mix in the prepared egg yolk, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until pale and fluffy.
  5. Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed, until just combined. Fold in 1/2 cup ground almonds to create a soft dough.
  6. Form Cookies: Portion out dough into 18 equal balls and create a small indent in each. Spoon about 1 teaspoon of frangipane into each indentation and top with sliced almonds.
  7. Bake: Preheat oven to 350°F (175°C) and bake for 12-13.5 minutes until light golden and edges are set.
  8. Cool & Dust: Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure butter is at room temperature and avoid overmixing the dough.

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