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
Scale
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.
