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–+ servings
Almond Cookies

Almond Cookies That Bring Joy with Chewy Frangipane Centers

Delightful almond cookies featuring a chewy frangipane center, perfect for sharing and impressing. Easy to make and luxurious in taste.
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Prep Time 30 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 18 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter (melted) Substitute with vegan butter for a dairy-free option.
  • 3/4 cup Granulated Sugar Can be replaced with coconut sugar for a lower glycemic index.
  • 1/4 cup Brown Sugar Use light or dark brown sugar interchangeably.
  • 2 large Egg Yolks Can be replaced with 1 tbsp of ground flaxseed mixed with 2.5 tbsp water for a vegan alternative.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for the best taste.
  • 1 teaspoon Almond Extract Substitute with a few drops of vanilla extract for a less pronounced almond taste.
  • 1 cup Ground Almonds Almond flour may be used for a finer texture.
  • 1 cup All-purpose Flour For gluten-free options, use a gluten-free 1-to-1 baking flour.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt Enhances flavor and balances sweetness.
For the Frangipane Center
  • 1 cup Ground Almonds Make sure to use fresh almonds for the best taste.
  • 3/4 cup Powdered Sugar Essential for achieving that lovely creaminess in the center.
For Topping & Serving
  • 1/2 cup Sliced Almonds Chopped nuts can be used as a substitute.
  • Powdered Sugar for dusting Optional but adds a beautiful finish.

Equipment

  • mixing bowl
  • Electric mixer
  • cookie scoop
  • Parchment paper
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Prepare Frangipane: In a small bowl, whisk together melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until smooth and creamy. Fold in the ground almonds, all-purpose flour, and a pinch of salt, then set aside.
  2. Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk until evenly mixed and set aside.
  3. Cream Butter & Sugars: In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes until light and fluffy.
  4. Incorporate Egg Yolks & Extracts: Add egg yolks, vanilla extract, and almond extract to creamed mixture. Mix until blended and fluffy.
  5. Combine Mixtures: Gradually add dry ingredients and ground almonds to wet mixture, mixing on low speed until just combined.
  6. Form Dough: Portion out about 18 balls of dough using a cookie scoop. Roll between palms and create an indent. Spoon frangipane into center and top with sliced almonds.
  7. Bake: Place cookies on parchment-lined baking sheet about 2 inches apart. Bake at 350°F (175°C) for 12 to 13½ minutes until light golden.
  8. Cooling & Serving: Allow cookies to cool on baking sheet for about 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 50mgPotassium: 75mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 25mgIron: 0.5mg

Notes

For best results, follow the measuring tips and optimal baking time. Use an airtight container for storage to maintain freshness.

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