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Almond Cookies

Chewy Almond Cookies with Irresistible Frangipane Centers

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Delight in these chewy almond cookies filled with frangipane, a perfect blend of nostalgic flavors and modern simplicity.
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Prep Time 20 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 3 tablespoons Unsalted Butter (melted) Substitute with coconut oil for a dairy-free option.
  • ½ cup Granulated White Sugar Use brown sugar for a deeper flavor.
  • 1 large Egg Yolk For vegan, consider flaxseed meal (1 tbsp mixed with 2.5 tbsp water).
  • 1 teaspoon Vanilla Extract Can substitute with almond extract for stronger flavor.
  • 1 teaspoon Almond Extract Substitute with more vanilla if unavailable.
  • ½ cup Ground Almonds Substitute with almond meal or almond flour.
  • 1 cup All-Purpose Flour Substitute with a gluten-free flour blend for gluten-free option.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • ½ teaspoon Baking Soda Works best with an acid like vinegar.
  • ¼ teaspoon Salt Balances sweetness.
  • ¼ cup Light Brown Sugar Can be replaced with dark brown sugar.
For the Frangipane Center
  • ½ cup Ground Almonds Ensure finely ground for a smooth texture.
  • 1 cup Powdered Sugar Adds sweetness to the frangipane.
For Topping
  • ¼ cup Sliced Almonds Optional but recommended for flavor.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheet
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together melted unsalted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until well combined. Gently fold in ground almonds, flour, and salt until smooth. Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream unsalted butter with light brown sugar and granulated sugar using an electric mixer for about 2 minutes until fluffy.
  4. Incorporate the egg yolk, vanilla extract, and almond extract into the butter and sugar mixture and mix until creamy.
  5. Gradually mix the dry ingredients into the wet mixture along with ground almonds until just moistened. Do not overmix.
  6. Scoop the cookie dough into 18 equal portions, make indents in the dough balls, and fill with frangipane. Sprinkle sliced almonds on top if desired.
  7. Preheat oven to 350°F (175°C) and bake cookies for 12 to 13.5 minutes until golden around the edges.
  8. Remove cookies and gently circle with a cookie cutter for shape. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Measure accurately for best results. Store cookies in an airtight container at room temperature for up to 3 days.

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