If you’re searching for the perfect sweet treat that marries a rich, nutty flavor with a soft, buttery texture, then Almond Cookies are going to be your new obsession. These beauties are made with a double hit of ground and sliced almonds and a luscious frangipane filling, making every bite pure bliss. Whether you’re baking a batch for the holidays or just craving something special with your afternoon coffee, these Almond Cookies will have everyone swooning and asking for the recipe.

Ingredients You’ll Need

There’s something magical about the combination of a few simple, high-quality ingredients in these Almond Cookies. Each component adds its own special touch, from the creamy butter to the fragrant almond extract and that lovely crumbly base.

Unsalted butter (melted & softened): The foundation of both the frangipane and the cookie dough, butter gives richness and a tender bite.
Granulated white sugar & light brown sugar: The blend boosts sweetness and guarantees each cookie is soft with a slight caramel note.
Egg yolks: Only the yolks here! This keeps the cookies extra rich and tender, and helps the frangipane stay creamy in the center.
Vanilla extract: A classic flavor enhancer that complements the nutty almond without overpowering.
Almond extract: The secret weapon for an unmistakable almond aroma in every bite.
Ground almonds: Nutty richness in both the dough and frangipane, giving the cookies that signature almond taste.
All-purpose flour: Ensures structure and a perfect texture—don’t forget to spoon and level for accuracy!
Pinch of salt & 1/2 tsp salt: Salt enhances all the flavors and balances the sweetness beautifully.
Baking powder & baking soda: These leaveners ensure a light crumb and lovely lift.
Sliced almonds: For topping! They toast up crisp and add a satisfying crunch to every cookie.
Powdered sugar: A dusting just before serving makes them look irresistibly pretty and adds a delicate sweetness.

How to Make Almond Cookies

Step 1: Prepare the Frangipane

Start by giving a little love to the rich, almondy frangipane. In a small bowl, whisk together your melted butter, sugar, egg yolk, vanilla, and almond extract until everything is smooth and slightly creamy. Next, fold in the ground almonds, flour, and that pinch of salt. This quick, one-bowl almond cream becomes the dreamy filling that sets these cookies apart.

Step 2: Preheat and Prep Your Oven

Preheat your oven to 350 degrees F (175 degrees C), and line two baking sheets with parchment paper. Getting this ready before anything else makes baking the Almond Cookies a breeze—no fussing when you’re ready to scoop and bake.

Step 3: Mix Dry Ingredients for the Dough

In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and 1/2 teaspoon of salt. This dry mix gets set aside for a moment; it’s essential for giving the cookies just the right structure and irresistible, light crumb.

Step 4: Cream the Butters and Sugars

In a large bowl, beat the softened butter, brown sugar, and additional granulated sugar with a hand mixer (or in a stand mixer with the paddle attachment). In about 2 minutes, you’ll have a pale, fluffy, sugar-butter cloud. Don’t skip this step—it ensures every Almond Cookie is soft and luxurious!

Step 5: Add Egg Yolks and Flavorings

Add the room-temperature egg yolks, vanilla, and almond extract to your butter and sugar mixture. Beat on medium speed until the mixture looks pale and thick. Scraping down the bowl makes sure every bit of flavor gets incorporated, guaranteeing a deeply aromatic dough.

Step 6: Combine Wet and Dry + Add Ground Almonds

Toss the flour mixture and ground almonds into your wet ingredients. Mix on low speed just until combined. You want to avoid overmixing; this keeps the Almond Cookies tender, not tough. When the batter starts to come together, you’re ready for shaping!

Step 7: Shape and Fill the Cookies

Use a large (2-tablespoon) cookie scoop to portion the dough into 18 mounds. Roll each scoop into a neat ball. With a 1/2 tablespoon, gently create a small indent in each. Spoon a generous 1/2 tablespoon of frangipane into the center of every cookie and gently flatten it out. Top each one with a sprinkle of sliced almonds for that irresistible crunch.

Step 8: Bake to Golden Perfection

Space 6 cookies at a time, 2 inches apart, on your prepared baking sheet. Bake for 12 to 13 1/2 minutes. When they’re lightly golden, pull them out. Here’s a pro tip: while the cookies are hot, use a large round cutter to give each a perfect circular shape—essential for the classic Almond Cookie look!

Step 9: Cool and Dust with Powdered Sugar

Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. Once completely cool, dust each cookie with powdered sugar. This final snowy flourish truly makes Almond Cookies irresistible in both taste and looks.

How to Serve Almond Cookies

Garnishes

Almond Cookies look elegant with a light shower of powdered sugar. If you want to get extra fancy, add a few extra toasted almond slices or even a drizzle of melted chocolate for special occasions. A few edible flowers make them party perfect.

Side Dishes

These cookies are dreamy with a cup of tea, coffee, or an after-dinner espresso. For a dessert platter, pair them with fresh berries, lemon curd, or a scoop of your favorite vanilla or almond gelato. Their soft centers and crunchy tops make them universally appealing—no need to overthink the sides!

Creative Ways to Present

Stack Almond Cookies in a pretty tin lined with parchment for a heartfelt homemade gift. For a party, serve them on a tiered tray with dried apricots and chocolate-dipped biscotti. If you’re feeling crafty, tie a bundle with baker’s twine as a sweet favor for guests to take home.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, Almond Cookies keep well in an airtight container at room temperature for up to 4 days. Be sure to separate layers with parchment paper to preserve that lovely almond topping and prevent any sticking.

Freezing

Both the shaped, unbaked cookie dough (with or without filling) and baked cookies freeze beautifully for up to 3 months. Place them on a tray to freeze solid, then transfer to a zip-top bag. Defrost at room temperature and finish with powdered sugar before serving.

Reheating

If you love a warm cookie, pop a baked Almond Cookie in a 300-degree F oven for about 3–4 minutes—they’ll taste as fresh as the day they were made. If frozen, let them thaw completely first, then warm gently for that just-baked aroma.

FAQs

Can I substitute almond flour for ground almonds?

Absolutely! Almond flour and ground almonds work interchangeably in this recipe, though almond flour is often finer. Either will deliver that crave-worthy almond flavor and tender bite.

Are these Almond Cookies gluten free?

This particular recipe calls for all-purpose flour, so they’re not gluten free. However, you can try swapping in a good-quality gluten-free flour blend—just watch the texture and bake time, as results will vary slightly.

Can I make Almond Cookies without the frangipane filling?

Definitely! You can skip the frangipane step for a sleeker version, but the creamy center is what makes these extra special. If you’re pressed for time, leaving it out still results in a deliciously nutty cookie.

How do I prevent the Almond Cookies from spreading too much?

Chilling the portioned dough for 20–30 minutes before baking can help control spread and keep them beautifully thick. Also, using a cookie cutter to “scoot” the hot cookies right out of the oven will give you that perfect round shape.

What’s the secret to making the Almond Cookies look professional?

It’s all in the details: use a cookie scoop for uniform size, add extra sliced almonds on top for crunch and visual appeal, and dust with powdered sugar after cooling for that bakery-perfect finish.

Final Thoughts

There’s just something magical about pulling a tray of warm, golden Almond Cookies from the oven—the smell, the look, the taste, all pure comfort and cheer. If you haven’t tried a batch yet, this is your sign to dive in and treat yourself. Trust me, you’ll be reaching for another (and another!) before you know it.