Almond Cookies
Almond Cookies are a melt in your mouth almond cookies with an almond glaze made with simple ingredients. My mother-in-law makes this dessert every year and we always look forward to eating them right out of the oven.
ALMOND COOKIES
My mother-in-law introduced me to these Almond Cookies which are a recipe from her good friend.
When I think Almond cookie recipe, I have to admit I am not immediately jumping for joy but these suckers proved me wrong. These are similar but not quite the traditional Chinese almond cookies cookies made for the Chinese New Year for good fortune.
They melt in your mouth. They are supposed to be smaller and thicker almost like a thick Checker but this batch was a bit larger.
They’re kind of almond shortbread cookie with a sweet almond glaze. They are addicting with lots of almond flavor. You know I love almond anything like these Almond Roca Bars.
The secret to these Almond Cookies is to follow the instructions exactly (adding the flour 2 tablespoons at a time). Also add a sliced almond on top and then drizzle the glaze.
WHY ISN’T THERE AN EGG IN THE RECIPE?
As with most shortbread cookies, an egg is not part of the ingredients.
TROUBLESHOOTING
Why do I have flat cookies?
- This could be because your butter is not cold enough. If you use room temperature butter they will be flat. One of the main ingredients is butter so if it’s not at the right temp, the cookies won’t be right.
- Make sure to add 2 tablespoons of flour at a time in the bowl of a stand mixer with a paddle attachment. This allows the dough form to come together.
OTHER COOKIE RECIPES:
- The Best Snickerdoodle Recipe
- Soft Chocolate Chip Cookies
- My Big, Fat, Chewy Chocolate Chip Cookies
- Monster Cookies
- No-Bake Cookies
- Peanut Butter Cup Cookies
- S’mores Cookies
- Soft Sugar Cookie
Almond Cookies
These Almond Cookies are a melt in your mouth almond cookie with an almond glaze.
Ingredients
- 1 cup unsalted butter soft but cold (you can make a thumbprint in it)
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 teaspoons almond extract
- 2 tablespoons water
Instructions
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Heat oven to 400 degrees f and line baking sheets with parchment paper. In a large bowl, with an electric mixer cream the butter, sugar, and almond extract. In a separate bowl mix the dry ingredients: the flour, baking powder, and salt. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined (important!!)
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Roll cookie dough into small 1-inch balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done) at 400 degrees on a parchment lined pan. Cool cookies until they are just warm and place almond slices on top of each cookie.
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For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.
My dough was a fine powder. Impossible to make into a ball. What did I do wrong?!
Same!!! The butter was “soft but cold” but the batter did NOT come together at all.
It sounds like the flour was overmeasured. Don’t pack the flour
I love these cookies! And so does everyone I share them with. I add a 1/4 tsp of rasp jam in the center before adding the almonds and glaze. They are beautiful too. I used them for valentines day!! YUMMY 😋
Ooh delicious!
These cookies are almond perfection! I love all the almond in every part of this recipe. I served them at a holiday party and they were gone instantly. They are my new favorite. I have been asked for the recipe multiple times. Best almond cookies ever!
Awesome!
These almond cookies are delicious….my granddaughter has an egg allergy so I was thrilled to find a easy good eggless recipe.
yay!
Hi! I love these cookies and make them every year! This year I moved from Seattle to New Mexico and the elevation makes baking a little difficult. Here is the high altitude adjustment. It took me so long to figure it out that I wanted to share. Everything not listed is the same as above.
11.5 tablespoons sugar (1/2 tablespoon less than the original recipe)
2 cups and 2 tablespoon flour
Thank you!
These are hands down the best tasting cookies I have ever made!! Almond flavoring is my favorite and the amount it calls for is perfect! I definitely use a small glass to flatten and dip the bottom in sugar for each one otherwise it sticks to the glass!
I highly recommend!!
I have not made these but they look yummy! Can they be mailed and hold up?
Yes of course!
I absolutely LOVE these cookies! They are easy to make and so tasty!
These cookies are so delicious and delicate. All my neighbors and friends look forward to them as a part of our holiday cookie box each year. I do make with salted butter and then cut back on the salt in the recipe. I have found that a small shot glass or votive candle holder is perfect to flatten them out. I dip that in sugar and then flatten out the disk. I sometimes drizzle thin ribbons of dark chocolate over half of the batch to add variation. Easy and scrumptious!
Do you think I could use these for my Linzer tart as the cookie base?
Sure!
Can you use salted butter and leave out the salt in the recipe?
Yes!
Does the glaze harden. I’d love to make for a cookie exchange.
Yes. It hardens. I’m making them for my cookie exchange.
Can you freeze these cookie’s
I just put a batch of these in the freezer after I ate a few of course. Delicious. I followed the recipe exactly and they came out perfect. Will be using these cookies for our library cake walk this year.
Thank you!
Yes!
Can almond flour be substituted in this recipes?
Oh my gosh these are heaven! So easy and SO delicious!!!
Thank you!
Hands down the best cookie I’ve ever made
Oh my freaking gosh! This is the best cookie I have ever made. They literally taste like I bought them from a high end bakery. The flavor of the almond is exquisite. Highly highly recommend.
Yay!!
Is it OK to refrigerate the dough before baking?
Yes, you can.
Love, love, love this cookie recipe! I have made it multiple times and it’s always a hit. Thank you for the recipe!
You are welcome!
THis recipe should be a staple at every Christmas event. I love it and it is explained in recipe perfectly.
Thank you Carol!
Wow! These are amazing. Perfect for almond lovers. And for lovers of Good Humor Toasted Almond Bars. Followed exactly except added a skosh more extract to the glaze, as well as a pinch of salt. They’re sitting next to me on the sheetpan, and it’s taking ALL my willpower not to eat another one…
SO glad I found this recipe!
So happy you liked them!
These are delicious & look so pretty. I will definitely add these to my goodie boxes for Christmas.
It’s a bit dry of mixture. I added a dab more butter. Easy and tasty. I also chopped the almonds to sprinkle on top.
Yes, it’s a shortbread dough which is dry by definition.
What can I add to get mixture to hold together better?
Make sure you don’t overmeasure your flour.
Do you need to sift the flour?
I do not sift it.
Oh my gosh! I wish I would have made a double batch! This recipe is awesome! 7 minutes in the oven is perfect, the bottoms just get slightly brown and they do melt in your mouth!
Thank you for sharing this recipe!
You’re welcome!
It’s really good. I’ve been making these cookies for quite sometime. I do cut the sugar 1/4 cup less and it’s still perfectly sweetened. Today I made it with macadamia nuts and white chocolate… it’s great.
Sounds delicious!
I made these over the weekend and they were amazing. I was wondering if i can make the dough and freeze it for another time?
Of course. You can definitely freeze it.
These cookies are delicious! I refrigerated the dough for about 10 minutes to avoid any spreading. Thanks for sharing!
You’re welcome!
Best almond cookies EVER!!
Thank you!