Beat in the egg yolk and almond extract.Ĭombine the wet and dry ingredients. Use an electric mixer on medium speed to beat the butter, sugar, and brown sugar until the mixture is light and fluffy. Whisk the flour, almond flour, baking soda, and salt in a medium bowl. Preheat your oven to 350☏ and line your baking sheets with parchment paper or silicone liners. Here’s what you’ll need to do to make these perfect, buttery almond cookies at home. Just know that the end result won’t have that classic almond cookie flavor. That said, if you’re in a pinch, you can use vanilla extract instead. What Can I Use Instead of Almond Extract?Īlmond extract is really a key player in this recipe almond cookies just aren’t the same without it. Egg yolk – If you can’t stand throwing away perfectly good egg white, you can freeze it for a recipe that calls for the white and no yolk!.Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?.Almond flour – Be sure to buy the more finely ground almond flour, not almond meal, which is coarser.All-purpose flour – Learn more: How to Measure Flour.Scroll down to the recipe card below this post for ingredient quantities and full instructions. But, when compared with Italian almond cookies (ricciarelli), this recipe is definitely closer to the Chinese kind. These cookies are quite similar to Chinese almond cookies, but they’re not exactly the same Chinese almond cookies have more (whole) eggs and they’re made with granulated sugar, while this version is made with brown sugar. Without any other flavors competing for attention, that simple almond flavor really shines. These almond cookies are crunchy but also a little bit chewy and, not surprisingly, full of almond flavor. Now let’s get down to the real business here, and talk about the end result. The cookies will spread nicely as they bake, and the almonds will spread with them. Don’t be afraid to crowd the almonds on top of the unbaked cookies. That, of course, adds more almond flavor, but it also adds a nice little crunch as well as offering some aesthetic appeal. To top everything off, I like to add a few sliced almonds to the top of each cookie before baking. It has the same compounds as the pits of stone fruits, which is why its flavor is so similar. This is because almond extract comes not from the almonds we eat, but bitter almonds. Instead of tasting (and smelling) nutty like you might expect, almond extract has a delicate cherry-like flavor and aroma. You can buy it, or you can get out your food processor and make it yourself. If you’re not familiar with almond flour, it’s essentially ground blanched almonds. In these almond cookies, you get lots of almond flavor in three different forms.įirst, almond flour stands in for some of the usual wheat flour. If you love the delicate flavor of almond, you’ll love these classic almond cookies made with almond flour, almond extract, and sliced almonds! Crispy, Chewy Almond Cookies
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