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A decorative bowl filled with crinkled almond cookies topped with whole almonds and dusted with powdered sugar.
Linda

Almond Cookies

Crisp-edged, chewy-centered cookies bursting with nutty almond flavor and finished with a sweet glaze.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Italian-American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2.5 cups almond flour blanched, finely ground
  • 0.75 cup granulated sugar
  • 0.25 tsp salt
  • 0.5 tsp baking powder
  • 6 tbsp unsalted butter melted and cooled slightly
  • 1 large egg room temperature, lightly beaten
  • 1 tsp almond extract
  • 0.5 tsp vanilla extract
  • 0.5 cup sliced almonds for topping
For the Glaze
  • 1 cup powdered sugar sifted
  • 2 tbsp whole milk plus more as needed
  • 0.25 tsp almond extract

Equipment

  • Baking Sheets
  • Parchment Paper
  • Mixing Bowls
  • Electric Mixer
  • Cookie Scoop or Tablespoon

Method
 

Prep
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together almond flour, sugar, salt, and baking powder until no lumps remain.
  3. Pour in melted butter, beaten egg, almond extract, and vanilla extract. Stir with a wooden spoon or spatula until a soft, cohesive dough forms. It will be slightly sticky but should hold together when pressed.
  4. Scoop rounded tablespoons of dough and roll into balls. Place 2 inches apart on prepared sheets. Press 3 to 4 sliced almonds into the top of each cookie, flattening slightly to about 0.5 inch thick.
  5. Bake 12 to 14 minutes, rotating pans halfway through, until edges turn golden brown and centers look set but still soft. Let cool on pans 5 minutes, then transfer to wire racks to cool completely.
  6. Whisk powdered sugar, milk, and almond extract in a small bowl until smooth and pourable. Add milk 1 teaspoon at a time if too thick. Drizzle over cooled cookies and let set 15 minutes before serving.

Notes

For extra almond intensity, toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes until fragrant before pressing onto cookies. These keep beautifully in an airtight container at room temperature for 5 days, or freeze unglazed cookies up to 2 months and glaze after thawing. Swap the glaze for a dusting of powdered sugar if you prefer a less sweet cookie.