Triple Almond Cookies: Easy, Nutty, and Chewy Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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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