I LOVE almond everything but so many cookies disappoint! Too dense, not almondy enough, too crumbly and dry, etc, etc. I worked on this recipe until the cookies were PERFECT; light, melt in your mouth, go perfect with afternoon tea, lots of almond flavor and little crunchiness from the almond slivers and almond glaze.
How to Make Almond Cookies
1. Measure your almond flour out, preferably using a scale but you can also fluff the flour and spoon into your measuring cup.
2. Sift the flour, cornstarch, salt, baking powder and almond flour into a bowl then whisk together and set aside.
3. Cream the room temperature butter then beat in the almond extract and powdered sugar in your mixing bowl.
4. Scrape the bowl down and mix until homogenous.
5. Add in the dry mixture and beat until combined.
6. Scrape the bowl down then use a spatula to finish mixing in any stray bits of butter or flour. Cover with plastic and chill.
7. Heat oven to 400F and portion out about two tablespoon sized pieces of dough then roll into balls in the palms of your clean hands.
8. Place about two inches apart on a parchment paper or silicon-lined cookie sheet and press town slightly then place two sliced or blanched almonds on top. Bake at 400F for about 8 minutes then allow to cool completely on the baking sheet before transferring to a wire rack.
9. Add the powdered sugar to a bowl then drizzle in the water and almond extract. Whisk together until incorporated. You can sprinkle in more water if needed for a thinner consistency.
10. Drizzle the glaze over the cookies. you can use your whisk or transfer the glaze to a piping bag and snip the tip off.
These cookies are great without the glaze btw!
Pro Tips for the Best Almond Cookies
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and defrost before portioning out.
- Almond flour and almond meal are essentially the same thing and both will work in this recipe.
- If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.
- Cover the cookies with more almond slices for extra crunch and almond flavoring.
- Amaretto added to the glaze in place of the water and almond extract is pretty tasty, just putting that out there 🙂
Frequently Asked Questions
How long do almond cookies last?
How do I make crisp cookies?
What can I use in place of almond extract?
Do you need to sift dry ingredients?
If you love this recipe try these out!
If you’ve tried this almond cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Almond Cookies
Video
Ingredients
For the Cookies
- 1 cup all-purpose flour 120g
- 1/2 cup almond flour 60g
- 1 tbsp cornstarch
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 10 tbsp unsalted butter unsalted butter, at room temperature 142g
- 1 tsp almond extract
- 1/2 cup confectioners' sugar +3tbsp
- 1/4 cup sliced almonds
For the Glaze
- 3/4 cup powdered sugar
- 1 tbsp water
- 1 tsp almond extract
Instructions
- Sift the flour, corn starch, salt, baking powder, and almond flour into a bowl then whisk together and set aside.
- In a stand mixer fitted with a paddle attachment, beat butter and almond extract until creamed.
- Add confectioners sugar; mix until combined.
- Scrape bowl down and add flour mixture while beating on low. Scrape bowl once more and mix until combined.
- Wrap in plastic and chill for 20-30 minutes.
- Preheat to 400 degrees.
- Use an cookie scoop to portion out 2 tablespoon sized dollops. Roll in your clean hands, place on parchment or silicon lined baking sheet then press down slightly and top with two almond slivers.
- Bake for about 8 minutes, the cookies will have just begun to brown at the edge when ready.
- Allow to cool completely on the baking sheet.
- Add about 2/3 cup of powdered sugar to a bowl then drizzle in 1 tbsp water and one and a half teaspoons of almond extract. whisk together and add a few drops of water if needed for a thinner consistency.
- Drizzle over the cooled cookies and enjoy!
Notes
- The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and defrost before portioning out.
- If your butter isn't room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.
- Cover the cookies with more almond slices for extra crunch and flavor.
- Amaretto added to the glaze in place of the water and almond extract is pretty tasty, just putting that out there 🙂
Michael Hester says
These are my new favorite cookie.
I changed it a little. Used half the salt,
And made the glaze a cherry glaze with a maraschino cherry in the middle. This, of course made them look more on the rated pg-13 side, haha, but they were delicious.
Thank you.
Lonemama says
Oh my goodness…. these were ethereal. I followed the recipe to a tea and was worried when they came out of the oven looking super puffy. But they eventually turned into these beautiful, airy, light cookies pictured here. When I bit into the first one, I was in heaven. I’m so happy That I already had all of the ingredients in my pantry, as I love almonds. Next time I will actually add just a tiny bit more almond extract. I don’t usually change recipes, but just 1/4 tsp more would satisfy my almond desires. I will post photos on my Instagram ASAP along with Johns other recipes. They never fail me.
Sayuri Naidu says
Thank you for this delicious recipe. The salt just takes it there
Jenna says
These were so yummy!! I was craving a melt in your mouth cookie and wanted to get some almond flavoring in there, and these totally did the trick. I ended up making a second batch because they were SO tasty. Really easy to make too. I don’t like icing, so I didn’t make the glaze. So for all you baked good lovers who don’t like icing like me, know that it’s also delicious without it.
John Kanell says
Thanks Jenna!
Karen V Jones says
HOLY MOLY!!! Made these today. Perfect size batch for a 2 person family. Tasted so delicious. My husband asked for these to be put on our Christmas baking list. I promise we will make these again before the holidays. I thought the recipe was perfect as is. No changes need to be made. Very lovely almond flavor and we loved the shortbreadiness of the cookie. This is recipe number 6 (9 if you count the frostings for the cakes!) in as many weeks. My plan is to bake my way through all the desserts week by week.
John Kanell says
I love that, thanks Karen!
Amparo Espinoza says
Made these yesterday while my husband and daughter where watching movies, so easy to make and very quick too. Had mine with coffee and were perfect to have as a movie snack.
thank you for the recipe.
Zarin Arshy says
So flaky and buttery, and easy to make! Just the perfect amount of almond flavor. Could do with a pinch less salt. I’m curious to try varitions of this, maybe using a dulce de leche icing instead of regular icing. Minor suggestion for John only because my husband and i were so excited to bake and eat these – it would help if the recipe also stated chilling time along with the other time estimates at the beginning of the recipe card. I’ll be making these again! Thanks John!
Julie says
This is a lovely recipe, John. Delicious, buttery, crispy, delicate. It’s an almond shortbread kind of a cookie.
In instruction #3, omit salt. It’s already in the flour mixture.
The dough spreads in the oven to produce a 3-3 1/2” cookie. Next time I will roll 1” balls.
I doubled the recipe without issue. I just can’t see the point of making the mess for 16 cookies that would be gone in a day. My team of taste testers (family) enthused, “You can make these again any day.” High praise.
Thanks for your dedication, John.
John Kanell says
Thanks! Made the change.
Elva says
I have tried a few of your recipes and they have been a hit every single time! Thank you for sharing these wonderful recipes with us!
Rita says
I love these delicious almond cookies that will be a perfect pairing with a lovely cup of tea or coffee! Thank you for the great recipe and easy instructions!