Almond Cookies
Almond Cookies are a melt in your mouth almond cookie with an almond glaze. 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.
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. 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).
WHY ISN’T THERE AN EGG IN THE RECIPE?
As with most shortbread recipes, an egg is not part of the ingredients.
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 Cookies
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 flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 3 teaspoons water
Instructions
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Preheat oven to 400 degrees. In a bowl, with a mixer cream the butter, sugar, and almond extract. In a separate bowl mix 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 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 sliced almonds 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.
Tried this recipe and they came out quite good but made them larger using a small ice cream scoop.
I did not add the flour 2 two tbl at a time though, added in two batches and mixed just till blended. No reason for the tedious 2 tbls. I have been making shortbread for a long time and found this requirement very strange.
Haha well Fiona this is a family recipe and she swears that it makes a difference but I’m glad to know you don’t have to!
My room mate loves every time I make these cookies, they’re always gone in less than two days. The soft, chewy texture is exactly what I look for in a cookie, and the glaze amps up the almond taste to 11. Although I have had a few failures in the past, once by adding too little butter and once by adding too much, but that was probably more based on my own measurement issues.
I’ve made vegan versions in the past merely substituting in a non-dairy butter and it turned out just as good as the normal butter version. I’ve also found a good deal of success sticking them in the fridge for like five-ish minutes since it helps make them easier to form into balls, as well as reduces the butter-grease residue left over on my hands. Thanks for the fantastic recipe.
You’re welcome!
Instead of flour I used almond flour and it turned out really good I also put chocolate chips in and it worked perfectly thank you!
These are perfect :). I stumbled upon the recipe after a google search of Almond Cookies since I had a container of sliced almonds. Make them lickety split this morning before a friend visited for a lunch on the porch (social distanced). They were easy and very very good. THANK YOU!
Thank you!
Hi, you recipe is great and delicious! Can we freeze the extra glaze?
Sure!
Really good, I added almond slices on top of the glaze for extra crunch.☺
Thank you!
Easy and delicious!
Making slightly larger than 1 inch balls produced 36 cookies (not 24). So make a little extra glaze.
I did not have unsalted butter, so used salted and omitted extra salt.
I did not have parchment paper, but cookies came out perfect using teflon coated pans.
Thank you!
Mine taste delicious but are for some reason falling apart. I tried keeping them in the oven longer and it didn’t really help. I still have a lot of dough left, any ideas on what I should add to fix this problem? 🙂
Hmm. Sounds like there’s too much flour? Are you letting them cool all the way. They should be small checker sized.
Does the glaze go on as soon as they come out of the oven or should I let them cool first?
Doesn’t matter. Either way!
These are excellent! I added an extra 1/2 tsp of almond extract for extra flavour and added a couple extra tablespoons butter as I felt it looked rather dry to form cookies but it packed well and I formed small balls and flattened them. I also lightly toasted the slivered almonds before sprinkling on top. These are magic.
So glad you liked them!
Just as described. My whole family loved them!
Awesome!!!
I used a #60 disher and got 30 cookies.
Last time I made 5 batches to take some to my moms assistant living nursing staff, friends at assisted living, front office at assistant living and her CPA office (dropping off tax stuff). Mom (age 92) lives 3 hours away from me and I always like to take a “thank you” baked treat When I visit monthly. I got soooooooo many wonderful comments on these cookies.
Loved your comment to my question below , because “ It’s a tried and true family recipe that I just don’t mess with.” Lol.
So happy to hear that!
I am wondering about the of size of the small rolled dough balls? 1-inch? Can you guesstimate? Thanks so much!
Yes, one-inch is what you want to go for.
Can you freeze this dough ?
Excellent. I made them exactly as the recipe said. What is the reason to add the flour 2 tablespoons at a time?
It’s a tried and true family recipe that I just don’t mess with.
These cookies are unbelievely delicious.. the cookie alone is great, but then the glaze makes it outstanding, especially if you love almond flavored cookies like I do 😉
Is it possible to substitute margarine instead of butter to make these vegan?
MIYOKOS its the best Vegan Butter.. far better than Margarine to me