Best Almond Cookies with Frangipane (Print Version)
# Ingredients:
→ Frangipane
01 -
42 g unsalted butter, melted
02 -
66 g granulated white sugar
03 -
1 egg yolk
04 -
1/2 tsp vanilla extract
05 -
1/2 tsp almond extract
06 -
40 g ground almonds
07 -
42 g all-purpose flour, spooned and leveled
08 -
Pinch of salt
→ Almond Cookies
09 -
219 g all-purpose flour, spooned and leveled
10 -
1/2 tsp baking powder
11 -
1/2 tsp baking soda
12 -
1/2 tsp salt
13 -
168 g unsalted butter, softened
14 -
165 g light brown sugar
15 -
50 g granulated white sugar
16 -
2 egg yolks, at room temperature
17 -
1 tbsp vanilla extract
18 -
2 tsp almond extract
19 -
54 g ground almonds
20 -
50 g sliced almonds, for topping
21 -
Powdered sugar, for dusting
# Instructions:
01 -
In a small bowl, whisk together the melted butter, sugar, egg yolk, vanilla, and almond extract until well combined. Then fold in the ground almonds, flour, and pinch of salt. Set aside.
02 -
Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
03 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
04 -
In a large bowl, cream the butter, brown sugar, and granulated sugar together with an electric hand mixer on high speed for about 2 minutes until fluffy.
05 -
Add the egg yolks, vanilla extract, and almond extract to the creamed mixture. Mix on medium speed until pale and fluffy, scraping down the sides of the bowl as needed.
06 -
Gradually mix the dry ingredients and ground almonds into the wet ingredients on low speed until just combined.
07 -
Scoop the cookie dough into 18 portions using a cookie scoop (about 2 tbsp each). Roll into balls and make a slight indent in the center using a 1/2 tbsp measure. Add 1/2 tbsp of frangipane to the center and flatten slightly. Top with sliced almonds.
08 -
Place 6 cookies on a prepared baking sheet, spaced 5 cm (2 inches) apart. Bake for 12–13 minutes until a light golden brown.
09 -
Immediately after baking, use a large circular cookie cutter to round out the cookies. Cool on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
10 -
Once cooled, dust the cookies with powdered sugar before serving.
# Notes:
01 -
For a neat circular shape, use a cookie cutter to round the cookies immediately after baking while still soft.