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This hearty almond cookie recipe transforms the beloved flavors of almond croissants into irresistible cookies. The frangipane center creates a delightful surprise while the sliced almonds add a perfect crunch to every bite. These cookies have become my go-to whenever I need to impress guests or satisfy my own sweet cravings.
I first made these cookies for a holiday cookie exchange and they disappeared faster than any other treat. Friends now request them for special occasions and I've found myself making them at least once a month just because they bring so much joy to ordinary days.
Ingredients
- Unsalted butter: Provides a rich base for both the cookies and frangipane center. Quality butter makes a noticeable difference in flavor.
- Brown sugar: Creates a deeper caramel undertone that complements the almonds perfectly.
- Almond extract: Intensifies the natural almond flavor. Look for pure extract rather than imitation for best results.
- Ground almonds: Add texture and moisture to the cookies. Use blanched almonds for a finer texture.
- Sliced almonds: Create that beautiful topping and provide a delightful crunch.
- All-purpose flour: Gives structure while keeping the cookies tender.
- Powdered sugar: Finishes these cookies with an elegant dusting reminiscent of pastry shop treats.
Step-by-Step Instructions
- Prepare the Frangipane:
- Whisk melted butter, sugar, egg yolk, vanilla and almond extract together until completely smooth. This mixture should look glossy and well combined. The melted butter helps dissolve the sugar for a silky texture. Take care not to overmix once you fold in the ground almonds and flour as this can make the center tough instead of tender.
- Create the Cookie Dough:
- Cream the butter and sugars until truly fluffy. This takes a full two minutes of beating at high speed. The mixture should lighten in color and increase in volume. This step creates air pockets that help the cookies achieve their perfect texture. Scrape down the sides of your bowl frequently to ensure even mixing.
- Shape with Care:
- When forming the cookies, create a generous indent in each dough ball. The frangipane should sit slightly below the surface of the cookie dough. This prevents it from leaking out during baking and creates that perfect hidden center. Press the sliced almonds gently into the top so they adhere during baking.
- Master the Scoot Technique:
- The cookie cutter scoot immediately after baking is truly transformative. Use a round cutter slightly larger than your cookies and gently swirl it around each cookie while they're still hot and pliable. This creates perfectly round cookies with an even thickness that look professionally made.
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The almond extract is truly the secret ingredient that makes these cookies exceptional. I've experimented with different amounts and found that the 2 teaspoons in the recipe is perfect for a pronounced almond flavor without tasting artificial. My daughter who normally avoids nuts altogether makes an exception for these cookies and always asks for extras to take to school.
Storage Tips
These almond cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature. For longer storage, place them in a freezer safe container with parchment between layers and freeze for up to 3 months. Let them thaw completely at room temperature before serving. The powdered sugar may absorb moisture during storage, so consider giving them a fresh dusting before serving if they've been stored for more than a day.
Making Ahead Options
Both the cookie dough and frangipane can be prepared up to 2 days in advance and refrigerated separately. The cookie dough will firm up considerably when chilled, so allow it to sit at room temperature for about 30 minutes before scooping and shaping. You can also freeze the shaped, unbaked cookies on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding 1 to 2 minutes to the baking time.
Flavor Variations
While the classic almond version is perfect, you can customize these cookies in several delightful ways. Add a teaspoon of orange zest to the cookie dough for a citrus accent that pairs beautifully with the almond flavor. For a festive touch, mix a tablespoon of amaretto liqueur into the frangipane. You can also add a tablespoon of cocoa powder to the frangipane for chocolate almond centers. Each variation maintains the essential character of the cookies while offering a new experience.
Frequently Asked Questions
- → What is frangipane?
Frangipane is a creamy almond filling made with butter, sugar, ground almonds, eggs, and flavorings like vanilla or almond extract. It adds richness and a nutty flavor to baked goods.
- → Can I substitute ground almonds?
If ground almonds are unavailable, almond flour or finely chopped blanched almonds can work as a substitute.
- → How do I ensure the cookies stay chewy?
Do not overbake the cookies. Remove them from the oven when they are lightly golden, and let them cool on a wire rack to retain their chewy texture.
- → Can I make these cookies ahead of time?
Yes, you can prepare the dough and frangipane a day ahead. Store them separately in airtight containers in the fridge until ready to bake.
- → What is the best way to store leftovers?
Store baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- → Can I freeze these cookies?
Yes, you can freeze the unbaked cookie dough or the baked cookies. Wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months.