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
Ingredients
Cookies:
- 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
Glaze:
- 1 cup powdered sugar
- 2 teaspoons almond extract
- 2 tablespoons water
Instructions
- 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!!)
- 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.
- For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.
Waste of time. I made the batter twice- measured flour with cups the 1st time; by scale/Grams the 2nd time. Same results. Sand.