Triple Almond Cookies: Easy, Nutty, and Chewy Recipe

Introduction

These Triple Almond Cookies are easy to make, nutty, and chewy, delivering a delightful almond flavor in every bite. Perfect for a tea-time treat or anytime you crave a homemade almond cookie that beats store-bought options.

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp almond extract
• 1 cup all-purpose flour
• ½ cup almond flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup sliced almonds, lightly toasted
• Optional: 2 tbsp coarse sugar for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F. Spread the sliced almonds evenly on a baking sheet and toast them for 5-7 minutes until they are lightly golden. Remove and let them cool. Line two baking sheets with parchment paper.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg and almond extract, mixing until smooth.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Fold in the cooled toasted sliced almonds for even distribution.
4. Step 4: Scoop the dough into 1-tablespoon balls and place them about 2 inches apart on the prepared baking sheets. If using, sprinkle the tops with coarse sugar. Bake the cookies for 10-12 minutes until the edges are golden but the centers remain soft.
5. Step 5: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best nutty experience.

Tips & Variations

• If you don’t have almond flour, finely ground almonds can be used, though almond flour provides a smoother texture.
• Substitute almond extract with vanilla extract if needed, but note this will reduce the almond flavor.
• To make gluten-free cookies, replace all-purpose flour with a gluten-free flour blend in a 1:1 ratio.
• Be careful not to use too much almond extract; 1 teaspoon is enough for a balanced almond flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Reheat gently in a low oven or microwave to restore their chewy texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw almonds instead of toasted?

Toasting the almonds enhances their flavor and adds a nice crunch, so it’s best to toast them. Using raw almonds will result in a milder nutty taste and a softer texture.

What if I don’t have almond extract?

You can substitute vanilla extract for almond extract, but the cookies will have a less pronounced almond flavor. For the full almond experience, almond extract is recommended.

Triple Almond Cookies: Easy, Nutty, and Chewy Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

Delight in these easy Triple Almond Cookies that bring a rich, nutty, and chewy almond flavor using three almond ingredients: almond extract, almond flour, and toasted sliced almonds. This recipe combines pantry staples to deliver a homemade gourmet treat perfect for pairing with tea or coffee.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 18 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp almond extract
• 1 cup all-purpose flour
• ½ cup almond flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup sliced almonds, lightly toasted

Optional

• 2 tbsp coarse sugar for sprinkling

Instructions

1. Toast the Almonds: Preheat your oven to 350°F (175°C). Spread the sliced almonds evenly on a baking sheet and toast them for 5 to 7 minutes until they turn lightly golden. Remove and let them cool while you prepare the rest.
2. Prep the Dough: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add the egg and almond extract, mixing thoroughly until smooth and well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt to evenly distribute all the dry components.
4. Combine and Shape: Gradually stir the dry ingredients into the wet mixture until just combined, making sure not to overmix. Fold in the toasted sliced almonds to ensure even almond distribution throughout the dough. Scoop the dough into 1-tablespoon-sized balls and place them spaced at least 2 inches apart on two parchment-lined baking sheets. Sprinkle with coarse sugar if desired.
5. Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges achieve a golden hue but the centers remain soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for the best nutty experience.

Notes

• Substitute almond flour with finely ground almonds if unavailable, though almond flour provides a smoother texture.
• If you don’t have almond extract, use vanilla extract as a substitute, remembering the almond flavor will be milder.
• For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend using a 1:1 ratio.
• Do not exceed 1 teaspoon of almond extract to avoid an overpowering almond flavor.
• Coarse sugar sprinkling is optional but adds a lovely crunch and decorative touch.

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