Almond Butter Cookies with Sliced Almond Topping Recipe
I’ve got to tell you, these Almond Butter Cookies with Sliced Almond Topping Recipe hold a special place in my heart—and my cookie jar. They bring a rich, nutty flavor that feels cozy and indulgent without being over the top. What’s really fantastic is how the almond flour combines with the cold butter and almond butters to create a soft, tender cookie that just melts in your mouth.
If you’re looking for a cookie recipe that’s a bit different from the usual chocolate chip, this one’s a real winner. These cookies work wonderfully for tea time, sharing with friends, or just a little sweet self-care moment at home. Plus, that sliced almond topping adds a perfect little crunch and looks so charming—you’ll want to make these right away!
Ingredients You’ll Need
The ingredients for this Almond Butter Cookies with Sliced Almond Topping Recipe are simple but thoughtfully chosen to highlight almond’s natural flavor. I always recommend using fresh almond flour and quality almond butter for best results—trust me, it makes a big difference!
- Cold unsalted butter: Keeping it cold ensures a tender, crumbly texture. Cubing it helps it incorporate evenly.
- Granulated sugar: Sweetens perfectly without overpowering the almond flavor.
- Large eggs (room temperature): Room temp eggs blend more easily and help with cookie structure.
- Almond extract: This is the star for adding that unmistakable almond aroma. Don’t skip it!
- Vanilla extract: Rounds out the flavor with warmth and depth.
- Salt: Balances the sweetness and heightens the almond flavor.
- Almond flour: The base of the cookie, lending a soft, tender crumb and intense almond taste.
- Sliced almonds (for topping): Adds the perfect crunch and a beautiful finishing touch.
Variations
I love playing around with this Almond Butter Cookies with Sliced Almond Topping Recipe to suit different moods and occasions. Feel free to experiment—you might be surprised by what you come up with!
- Gluten-free option: Since almond flour is naturally gluten-free, this recipe is already a great choice. Just double-check your baking powder is gluten-free too.
- Chocolate chip twist: Adding a handful of mini dark chocolate chips into the dough brings a fun, melty surprise.
- Spiced variation: A pinch of cinnamon or cardamom can add a warm, seasonal touch perfect for fall or winter baking.
- Honey substitute: Swap granulated sugar for honey (reduce other liquids a bit) to get a natural sweetness and softer texture.
How to Make Almond Butter Cookies with Sliced Almond Topping Recipe
Step 1: Cream Butter and Sugar Gently
Start by cubing your cold unsalted butter. Pop it into your mixing bowl with the granulated sugar and beat on medium speed until the mixture looks light and creamy but still a bit chunky—this helps keep the cookies tender. Don’t overbeat here; you want to integrate without warming the butter too much.
Step 2: Add Eggs and Extracts
Next, add the room temperature eggs one at a time, mixing well after each addition. The almond and vanilla extracts go in now, bringing that lovely fragrance that makes these cookies stand out. A tiny pinch of salt helps balance everything.
Step 3: Fold in the Almond Flour
Slowly fold in the almond flour with a spatula. Almond flour is delicate, so you want to mix just until everything comes together—overmixing can make the cookies tough. The dough should feel soft but firm enough to scoop.
Step 4: Scoop and Add the Sliced Almond Topping
Using a cookie scoop or tablespoon, drop the dough onto a parchment-lined baking sheet, spacing them out because these cookies spread slightly. Gently press some sliced almonds on top of each cookie—this is what gives the recipe its signature look and that delightful crunch!
Step 5: Bake and Cool
Bake at 350°F (175°C) for about 12–15 minutes, or until the edges are lightly golden. Keep an eye on them so they don’t overbake—almond flour can brown quickly. Once out, let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely. I find this step helps them firm up perfectly without becoming dry.
How to Serve Almond Butter Cookies with Sliced Almond Topping Recipe
Garnishes
I like to lightly dust these cookies with powdered sugar before serving—it adds a sweet, pretty finish that makes them feel extra special. Sometimes, a tiny drizzle of melted dark chocolate is my go-to for a bit of elegance and richness.
Side Dishes
These cookies pair beautifully with a cup of strong black coffee or a creamy latte—perfect for afternoon breaks. If you’re making a dessert platter, I also love serving them alongside fresh berries or a scoop of vanilla ice cream.
Creative Ways to Present
For holiday gifts or special gatherings, arrange these Almond Butter Cookies with Sliced Almond Topping Recipe on a tiered serving tray with sprigs of fresh rosemary or edible flowers for a stunning effect. Wrapping a few in wax paper tied with twine makes a sweet, handmade gift that everyone will appreciate.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to a week. Almond flour cookies can get a bit soft over time, so I place parchment paper between layers to keep them from sticking together.
Freezing
Freezing these cookies works like a charm! I freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag. When you’re ready, they’ll keep well for up to 3 months and thaw quickly at room temperature.
Reheating
To refresh a bit if they’ve lost that fresh-baked vibe, I pop them in a preheated 300°F (150°C) oven for 5 minutes. This brings back that slight crisp around the edges while keeping them soft inside. Just watch carefully—they don’t need long!
FAQs
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Can I use peanut butter instead of almond butter in this recipe?
Absolutely! While this Almond Butter Cookies with Sliced Almond Topping Recipe shines with almond’s unique flavor, swapping almond butter for peanut butter works fine and gives a new twist. Keep in mind, the sliced almond topping will still add crunch but won’t match that almond flavor exactly.
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Why do the cookies use almond flour instead of regular flour?
Almond flour creates a tender, moist texture with a rich, nutty flavor that regular flour just can’t match. It’s also naturally gluten-free, making these cookies great for anyone avoiding wheat. Just be sure to handle the dough gently—it’s more delicate than traditional cookie dough.
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How do I prevent my cookies from spreading too much?
Keeping your butter cold and not overmixing the dough are key to preventing excessive spreading. Also, chilling the dough for 15-20 minutes before scooping can help cookies hold their shape better during baking.
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Can I make these cookies vegan?
You can make a vegan version by substituting eggs with flax eggs or chia eggs and using a dairy-free butter alternative. The texture might be a bit different, but with some tweaks, you’ll still have delicious Almond Butter Cookies with Sliced Almond Topping.
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What’s the best way to toast sliced almonds for the topping?
I suggest toasting sliced almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. Keep stirring to avoid burning. You can then press them on top for extra flavor and crunch.
Final Thoughts
Honestly, this Almond Butter Cookies with Sliced Almond Topping Recipe is one I keep coming back to whenever I want a cookie that feels a little bit fancy but is so easy to make. It’s the kind of recipe I recommend to friends who want to try something new with nuts beyond the usual. You’ll enjoy how the almond flavors shine through without needing a lot of fuss, and your kitchen will smell incredible. Give it a try—you might just discover a new favorite cookie too!
Print
Almond Butter Cookies with Sliced Almond Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Almond Butter Cookies are rich, buttery, and packed with almond flavor, made with almond flour and topped with crunchy sliced almonds. Perfectly crisp on the edges and tender in the center, they bring a delightful nutty taste with a hint of vanilla and almond extract, making them an irresistible treat for almond lovers.
Ingredients
Cookie Dough
- ½ cup (113 g) cold unsalted butter, cubed
- 1½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (360 g) almond flour
Topping
- ¼ cup sliced almonds for topping
Instructions
- Prepare the Dough: In a large mixing bowl, cream the cold, cubed unsalted butter with granulated sugar until the mixture is light and fluffy. Then, add the room temperature eggs one at a time, beating well after each addition to fully incorporate them.
- Add Flavorings: Mix in the almond extract, vanilla extract, and salt until evenly combined, ensuring the dough has a rich and aromatic base.
- Incorporate Almond Flour: Gradually fold in the almond flour to the wet ingredients, mixing gently until a smooth cookie dough forms. Be careful not to overmix to maintain a tender texture.
- Shape the Cookies: Using a spoon or cookie scoop, portion the dough onto a lined baking sheet, spacing each dollop to allow for slight spreading during baking.
- Add Toppings: Sprinkle the sliced almonds evenly over the tops of the cookies, pressing them lightly into the dough so they adhere during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies in the oven until the edges turn golden and the tops are set, approximately 10-12 minutes.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool for several minutes on the pan before transferring them to a wire rack to cool completely. This helps them set and maintain their shape.
Notes
- For best results, use cold butter to create a tender, flaky texture.
- Room temperature eggs help the dough mix more smoothly and evenly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can lightly toast the sliced almonds before topping to enhance their flavor.
- This recipe is naturally gluten-free due to the use of almond flour.
