Almond Cookies Рthe name alone evokes visions of delicate, nutty cookies that transport you to a cozy caf̩. These little bites of bliss combine the richness of butter with the irresistible flavor of almonds.
About the Recipe
If you’re an almond lover, this recipe is a must-try. It yields cookies that are crisp on the outside, but tenderly soft within, with a delightful almond aroma wafting through every bite.
Why You’ll Love This Recipe
These aren’t your average cookies – the almond extract gives them a delicious depth of flavor that pairs beautifully with the nutty crunch of the whole almonds. Plus, they’re surprisingly easy to make.
Almond Cookies
For best results, don’t skip the chilling step – it helps the dough firm up for perfect cookie texture. And bake just until lightly golden for ultra-tender centers.
Serving and Storing Suggestions
These cookies are best enjoyed fresh from the oven, but will keep for 3-4 days in an airtight container. Makes about 16 cookies. Total prep time: 45 minutes.
Similar Recipes
- Almond Biscotti
- Almond Macaroons
- Almond Cake
- Almond Brittle
Nutrient Benefits
In addition to their buttery deliciousness, these cookies provide a dose of healthy fats and vitamin E from the almonds. Enjoy them as an occasional treat.
Almond Cookies
Ingredients
- 1 cup Maida (+ extra for kneading)
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 2/3 cup Sugar
- 1/2 Egg
- 1 tbsp Milk
- 1 tso Almond Extract
- 6 to 8 Almonds (whole, shelled)
- 1/4 cup Butter (melted)
Instructions
- Sift the maida, baking powder and baking soda in a large bowl.
- Add sugar and mix well.
- In a different bowl, combine the egg, milk and almond extract.
- Add the melted butter to the flour.
- Now all the milk mixture and combine well till a soft dough consistency is achieved.
- Transfer the dough to a floured surface and shape into a ball.
- Knead for a few seconds and wrap with cling film.
- Keep in a fridge for 15 to 20 minutes.
- Unwrap and place it on a lightly floured surface.
- Make 6 to 8 balls from the dough.
- Gently make a dent in the middle and flatten a little.
- Place 1 almond in the dent and repeat for the rest.
- Place them on a baking sheet evently spaced out.
- Bake the cookies in a preheated oven at 400F for 10 to 15 minutes or until lightly browned.
- Remove and cool completely.
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Frequently Asked Questions
Can I use slivered or sliced almonds instead?
While whole almonds provide the perfect crunch, you can substitute sliced or slivered almonds if needed. Just gently press them into the tops of the cookies before baking.
How do I get evenly shaped cookies?
After shaping the dough into balls, gently flatten them slightly with the palm of your hand or the bottom of a glass. This helps them bake into perfect rounds.
My dough seems too dry – what should I do?
If the dough feels overly crumbly, try mixing in 1-2 teaspoons of milk until it comes together into a pliable consistency. Don’t over-mix.
Can I freeze these cookies?
Surely. Let them cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
What’s the best way to store baked cookies?
Keep baked almond cookies in an airtight container at room temperature. Layer them between sheets of parchment or wax paper to prevent sticking.
