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.
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!
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.
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!