Almond Cookies
These are the best almond cookies! They’re chewy almond cookies with frangipane centers, topped with sliced almonds and a dusting of powdered sugar. They have all the trappings of an almond croissant in cookie form!
If you’re looking for other cookies, try my pistachio cookies, brown butter chocolate chip cookies, lemon creme brûlée cookies, brownie cookies, blueberry cookies, cinnamon roll cookies, lemon cheesecake cookies or Butterbeer cookies!
Why You’ll Love these Easy Almond Cookies
They have the best texture– These are super chewy cookies!
They have a frangipane center– The centers are full of delicious, sweet frangipane. It’s the best part about these cookies!
They have lots of almond flavor. The dough is flavored with almond extract and ground almonds, the center of each cookie is filled with delicious frangipane, and they are topped with sliced almonds before baking. Each bite is full of almond goodness!
Ingredient List for Almond Cookies
- Flour– all purpose flour gives these cookies the best chew
- Almond Flour/Almond Meal– ground almonds are used in the cookies and frangipane
- Baking Powder & Baking Soda– help the cookies to rise slightly
- Salt– helps bring out all the flavors in these cookies
- Brown Sugar– mostly brown sugar is used for the best, chewy textured cookies
- Granulated White Sugar– used to make the delicious frangipane
- Unsalted Butter– make sure it’s softened
- Egg Yolks– just the yolks give these cookies an extra chewy texture
- Vanilla– I always recommend vanilla bean paste for the best flavor, but vanilla extract works just as well
- Almond Extract- adds the best almond flavor to these cookies
- Sliced Almonds- used to top the cookies with
- Powdered Sugar– the cookies are dusted with icing sugar after baking
Step by Step Instructions
Please see recipe card below for the complete instructions including baking time and measurements!
STEP ONE: To make the frangipane, whisk together the melted butter, sugar, egg yolk, vanilla and almond extract in a small bowl until well combined. Then fold in the ground almonds, flour and pinch of salt. Set aside.
STEP TWO: In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Then set aside the flour mixture.
STEP THREE: In a large bowl, cream the room temperature butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
STEP FOUR: Add in the egg yolks, vanilla and almond extract and mix together on medium speed until pale in color and fluffy. (Scrape the sides of the bowl as necessary.)
STEP FIVE: Add the dry ingredients and ground almonds to the wet ingredients and mix on low speed just until combined.
STEP SIX: Scoop the cookie dough with a large, 2 tablespoon capacity cookie scoop into 18 portions. (I slightly of overfill my scoop.) Roll each into a ball and use a 1/2 tbsp to make a slight indent in the dough. Add 1/2 tbsp of frangipane to the center of the dough and slightly flatten it out. Top with almond flakes.
STEP SEVEN: Bake 6 cookies at a time, spaced 2 inches apart on a prepared baking sheet lined with parchment paper. Bake for 12-13 1/2 minutes until they are a light golden brown. When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape! (They will spread while they bake, so scooting a cookie cutter around them is imperative to get the right shape and thickness.)
STEP EIGHT: After baking let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. Once cooled, dust each cookie with powdered sugar, then serve!
FAQs
Can I use almond paste instead of making frangipane? I have not tested these with store bought almond paste so I can’t say how they would turn out!
How do I store these cookies? Store leftovers in an airtight container or freezer bag for up to three days. You can also freeze them for up to two weeks.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them in a circular motion. This will give the cookies a perfect circular shape and the correct thickness!
If you make these cookies please leave a star review, it’s so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Homemade Cookie Recipes to Try Next Time
White Chocolate Macadamia Nut Cookies
Almond Cookies
Ingredients
For the Frangipane
- 3 tbsp (42 g) unsalted butter, melted
- 1/3 cup (66 g) granulated white sugar
- 1 egg yolk
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1/4 cup + 2 tbsp (40 g) ground almonds
- 1/3 cup (42 g) all-purpose flour, spooned and leveled
- pinch of salt
For the Almond Cookies
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla
- 2 tsp almond extract
- 1/2 cup (54 g) ground almonds
- 1/2 cup (50 g) sliced almonds, for topping the cookies
- powdered sugar, for dusting the cookies
Instructions
For the Frangipane
- In a small bowl, whisk together the melted butter, sugar, egg yolk, vanilla and almond extract until well combined.3 tbsp (42 g) unsalted butter, melted, 1/3 cup (66 g) granulated white sugar, 1 egg yolk, 1/2 tsp vanilla, 1/2 tsp almond extract
- Then fold in the ground almonds, flour and pinch of salt. Set aside.1/4 cup + 2 tbsp (40 g) ground almonds, 1/3 cup (42 g) all-purpose flour, spooned and leveled, pinch of salt
For the Almond Cookies
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Then set aside the flour mixture.1 3/4 cups (219 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a large bowl, cream the butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, 1/4 cup (50 g) granulated white sugar
- Add in the egg yolks, vanilla and almond extract and mix together on medium speed until pale in color and fluffy. (Scrape the sides of the bowl as necessary.)2 egg yolks, at room temperature, 1 tbsp vanilla, 2 tsp almond extract
- Add the flour mixture and ground almonds to the wet ingredients and mix on low speed just until combined.1/2 cup (54 g) ground almonds
- Scoop the cookie dough with a large, 2 tablespoon capacity cookie scoop into 18 portions. (I slightly of overfill my scoop.) Roll each into a ball and use a 1/2 tbsp to make a slight indent in the dough. Add 1/2 tbsp of frangipane to the center of the dough and slightly flatten it out. Top with sliced almonds.1/2 cup (50 g) sliced almonds, for topping the cookies
- Bake 6 cookies at a time, spaced 2 inches apart on a prepared baking sheet. Bake for 12-13 1/2 minutes until they are a light golden brown.When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. (They will spread while they bake, so scooting a cookie cutter around them is imperative to get the right shape and thickness.)
- After baking, let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. Once cooled, dust each cookie with powdered sugar, then serve!powdered sugar, for dusting the cookies
These were so great! I’ve had them in my baking list to make and they didn’t disappoint! Almond flavor is perfect!
I would have loved to like this recipe but I literally couldn’t read it the way your blog was structured. As I am typing this comment, your ads keep jumping taking over the screen. I can’t even read it to make it:(
This is true – I was just sent here for a recipe and it’s too many ads popping up. I can’t even see the ingredients without it reloading.
Same!!! Won’t load and so jumpy.
Going to try making these for sure . Live almond extract in cakes and cookies. Thanking you for posting this recipe. Love the way it is written
Haven’t tried these yet but they look really delicious.
I bake for some friends/family who eat gluten free so I’m wondering could all almond flour be used?
Hi Amy! I would use a GF 1 to 1 flour in place of the all-purpose flour, rather than all almond flour.
I’m that chick who can’t wait to get her hands on the desert bar expecily at the Chinese restaurant.
I’m gonna let you in on a little secret. Most Chinese restaurant serve ice cream and pre packaged almond flavored cookies.
Before making this amazing recipe I’d help myself to a few prepackaged flavorless almond wanna be cookie.
Now I’m completely ruined. Never again will I rush over to any dessert bar because once you have had the real deal it’s history, you just can’t and won’t go back.
Could you sub the frangipane for almond paste, and almond flour for the ground almonds? Thank you!
These are SO GOOD!!! I did not even know that I liked almond until these babies came into my life. Thank you so much for the recipe!
You have GOT to be kidding me! These are unreal!! I come from a Dutch background and love my almond… these are better than boeterkoek! I did not have sliced almonds which definitely would have added some nice texture, but they were amazing without ?. If ANYTHING, I would say tone down on the sugar a bit… Thanks so much for the amazing recipe!
Hi can I use almond flour instead of ground almonds?
That’s what I do and it works wonderfully ?
Fantastic! I almost didn’t make it because I was being lazy and didn’t want to make the frangipane, but it took no time at all. These cookies are FANTASTIC! Chewy, buttery and delicious.
I’ll be making these frequently. Wouldn’t change a thing.
I don’t normally write reviews but these cookies are amazing and fully deserve 5 stars! Definitely a keeper recipe. Thank you!
First-ever recipe review. I do not enjoy the precision required for baking, I’m terrible at preparing (bringing butter to room temp is my kryptonite), etc.
That being said, if you set yourself up for success and you enjoy almond-flavored confections, these are the cookies for you!
They were delicious and got me a 2nd place finish at my friend’s annual cookie exchange…1st place was another almond-flavored cookie.
Hi! Are these cookies safe to make ahead of time? Can i freeze the dough or put it in my fridge overnight to bake in the morning?
These turned out amazing!
Can I use whole almond and ground myself to make this recipe?
Wow, what a horrible site. Idt you could jam another pop up ad in here if you tried. I’ve seen a lot of bad recipe pages, but this might legitimately be the worst one. Tried to read this recipe about 10xs. I’m crosseyed and now I have a headache. I’ll find it somewhere else. Please stop making websites like this.
I was looking for a recipe to use up some extra yolks when I came across this recipe. Wow! These cookies are terrific! Made them exactly as written and they’re our new favourite. Thanks for the recipe.
Holy mother of almond cookies!!! Just made these and my son and boyfriend have both declared them one of the best cookies I’ve ever made (and I bake a lot!). Thx for the fantastic recipe!!!
This was a well laid out recipe, and I do agree with others that the advertisements make it extremely difficult and frustrating to read; however, the cookies come out delicious
One caveat is that you MUST make sure you have a round cookie cutter, or in my case, a lid to a jar, to cut them into size as they come out extremely large and flat!!!
I am guilty of not reading recipes all the way through, but it should be at the top of the ingredient list that you need a round cookie cutter!!!!
I got all the way to the end only to realize I needed a round cookie cutter, but I improvised with the lid of a mason jar to achieve the result I needed.
Mine came out very large and flat also, I was wondering what I did wrong
Seems very delicious , I am not sure how to use the cookie cutters , is a video to explain .
Thks in advance)
Almond flavored anything is my absolute favorite and these cookies are SO good. This is such an easy recipe to follow. Every recipe I’ve tried from your website so far is 10/10.
I was craving almond cookies this recipe was exactly what i was looking for and tastes exactly how i wanted to and was very easy to follow!
Omg these were heavenly.
I used almond flour instead of ground almonds and salted butter instead of unsalted.
I froze my frangipane for 15 mins and molded my dough around it rather than flattening it on top and they turned out so so yummy.
Perfect recipe!! Deserves 1000 more good reviews. Making a batch to send to my mom. Perfect for any almond/frangipane lover. +Very quick and easy.
For those complaining about all of the popjps, try emailing it to yourself and then print it out.
I have tried a few different almond cookie recipes over the past couple of years but this recipe is my FAVORITE!! I love the flavor, the texture, the look – it’s all exactly what I have been looking for! The frangipane is fantastic! I am planning to make these again for an upcoming potluck.
Can you freeze the dough and bake later?
Oh my gosh! I tried those gluten-free and I am amazed how good this tastes! I have a favourite cookie now even though I am not a sweet tooth, but I love baking and this is beyond my imagination – so good. Wauw!
Thank you so much for this recipe!! Definitely going to share this with my loved ones. Great thank you !
AMAZING! I have made this recipe multiple times for different people and they always rave about them! Definitely a fan favorite and will stay in the cookie rotation
Hi! The recipe calls for ground almonds, is this almond meal(with the skins) or almond flour(blanched)
These are delicious! Easy-to-follow instructions, too! I loved that the ingredient amounts were replicated underneath the applicable step, so I didn’t need to scroll back up! Thanks for the recipe!
Happy you enjoyed these!