Almond cookies are a classic treat cherished in many cultures, from Chinese New Year celebrations to Italian bakeries. Their light, crisp texture and sweet, nutty flavor make them a favorite for tea time, holidays, and dessert platters. Often made with simple pantry ingredients, these cookies are not just easy to prepare but also offer a melt-in-the-mouth experience that’s hard to resist.
Whether you’re indulging in traditional Chinese almond cookies or a Western-style buttery version, the toasted almond essence shines through—making this cookie both nostalgic and irresistible.
Ingredients
For About 24 Cookies:
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1 cup (120g) all-purpose flour
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½ cup (50g) almond flour (finely ground almonds)
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½ cup (113g) unsalted butter, softened
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⅓ cup (65g) granulated sugar
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¼ tsp almond extract
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¼ tsp vanilla extract (optional)
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¼ tsp salt
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½ tsp baking powder
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24 whole almonds (for garnish)
Substitutions:
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
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Vegan: Replace butter with vegan butter or refined coconut oil.
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Sugar-Free: Substitute granulated sugar with a sugar alternative like erythritol.
Step-by-Step Cooking Instructions
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Preheat and Prep:
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. -
Mix Dry Ingredients:
In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. -
Cream Butter and Sugar:
In a separate bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until light and fluffy—about 2–3 minutes. -
Add Extracts:
Mix in almond extract and vanilla extract (if using) until well combined. -
Combine Wet and Dry:
Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms. -
Shape Cookies:
Roll dough into 1-inch balls and place on the baking sheet about 2 inches apart. Gently press an almond into the center of each ball. -
Bake:
Bake for 15–18 minutes or until the edges turn light golden. The tops should remain pale. -
Cool:
Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Common Mistakes to Avoid:
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Overmixing the dough can make cookies tough.
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Don’t overbake—almond cookies should be light and slightly crisp, not browned or dry.
Pro Tips and Cooking Techniques
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Toasting Almond Flour: Lightly toasting almond flour before use can deepen the nutty flavor.
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Chilling Dough: For sharper edges and better shape, chill the dough for 30 minutes before baking.
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Parchment or Silicone Mats: Prevent sticking and ensure even baking.
Variations and Customizations
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Chinese Almond Cookies: Use egg yolk for a richer dough and brush with egg wash before baking for a glossy top.
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Gluten-Free Version: Replace all-purpose flour with almond flour and a touch of coconut flour for structure.
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Chocolate-Dipped: Dip half of each cooled cookie in melted dark chocolate for a decadent twist.
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Low-Carb/Keto: Use erythritol and all almond flour for a keto-friendly cookie.
Serving Suggestions
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Serve warm or at room temperature with green tea, coffee, or milk.
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Garnish with a light dusting of powdered sugar or drizzle with melted chocolate for extra flair.
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Pair with fruit preserves or vanilla ice cream for a dessert plate.
Nutritional Information (Per Cookie, Approximate):
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Calories: 90
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Protein: 1.5g
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Carbohydrates: 7g
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Sugar: 3.5g
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Fat: 6g
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Fiber: 0.8g
Frequently Asked Questions (FAQs)
Q: Can I store almond cookies?
A: Yes! Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Q: My cookies are too soft—why?
A: They may be underbaked. Bake until the edges are lightly golden and cool completely to crisp up.
Q: Can I use almond meal instead of almond flour?
A: Yes, but the texture will be slightly grainier.
Q: How can I make them chewier instead of crisp?
A: Add an egg yolk to the dough and reduce baking time slightly.
Closing Thoughts
Whether you’re baking for a celebration or just want a delightful treat with your afternoon tea, these almond cookies offer comfort and flavor in every bite. Their simplicity and adaptability make them a go-to recipe for both novice and experienced bakers.
Give this recipe a try and share your creations! Have questions or a variation to suggest? Drop a comment below—I’d love to hear from you.
