Soft Almond Cookies with Sliced Almonds
Twenty-four small cookies made with almond and wheat flours, topped with sliced almonds and optionally dusted after cooling.
Ingredients
Dry Ingredients
- 1 cup almond flour finely ground almond flour
- 1/2 cup all-purpose flour ordinary wheat flour; this recipe is not gluten-free
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt softened
Wet Ingredients
- 1/4 cup unsalted butter, softened Make sure to soften butter to room temperature.
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Toppings
- Sliced almonds for topping optional topping
- Powdered sugar for dusting optional dusting after cooling
Instructions
- Prepare two lined trays and heat oven to 350°F. Cream butter with sugar, then blend egg and the two extracts.
- Whisk both flours with baking powder and salt. Combine bowls only until dough is formed; scoop 24 level tablespoon portions.
- Lightly flatten portions, top with optional sliced almonds, and bake two separate batches 12–15 minutes each until edges color and centers set.
- Leave on trays 5 minutes, then move to a rack. Cool before optional powdered sugar and cool fully before covering.
Notes
Twenty-four small cookies; two separate batches are included in the thirty-minute cooking allowance. No unmeasured frangipane or almond paste filling. Contains wheat and almonds. Initial ten-minute cooling is included; complete storage cooling can take longer.