Almond Cookies
Crunchy, buttery almond cookies with a rich nutty flavor, perfect for tea time.
15 mins
Prep Time
12 mins
Cook Time
24
Servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup finely chopped almonds
- 24 whole almonds (for garnish)
Nutrition Facts
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Instructions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and almond extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined.
Fold in the finely chopped almonds until evenly distributed in the dough.
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently press a whole almond into the center of each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
Chef's Tips
- Room Temperature Butter: Ensure the butter is softened but not melted for the best texture.
- Almond Extract: For a stronger almond flavor, add an extra 1/2 tsp of almond extract.
- Storage: Store cookies in an airtight container at room temperature for up to a week.
- Freezing Dough: Cookie dough can be frozen for up to 3 months. Thaw before baking.
- Even Baking: Rotate the baking sheets halfway through baking for even browning.
