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Almond Cookies with Frangipane and Sliced Almond Topping Recipe

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4.3 from 3 reviews

Delight in these classic Almond Cookies featuring a tender almond-flavored dough filled with creamy frangipane and topped with crunchy sliced almonds. Perfectly baked to a light golden brown and dusted with powdered sugar, these cookies offer a perfect balance of rich buttery flavor and nutty sweetness, making them a superb treat for any occasion.

Ingredients

Frangipane

  • 3 tbsp (42 g) unsalted butter, melted
  • 1/3 cup (66 g) granulated white sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 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

Almond Cookie Dough

  • 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 extract
  • 2 tsp almond extract
  • 1/2 cup (54 g) ground almonds
  • 1/2 cup (50 g) sliced almonds, for topping
  • powdered sugar, for dusting

Instructions

  1. Prepare the Frangipane: In a small bowl, whisk together the melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until the mixture is smooth and well combined. Gently fold in the ground almonds, all-purpose flour, and a pinch of salt until evenly incorporated. Set this frangipane mixture aside for later use.
  2. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. This will ensure your leavening agents and salt are evenly distributed.
  4. Cream Butter and Sugars: Using an electric hand mixer on high speed (or a stand mixer with a paddle attachment), cream the softened butter, light brown sugar, and granulated sugar together until the mixture is fluffy and light, about 2 minutes. This step is crucial for a tender texture.
  5. Add Egg Yolks and Extracts: To the creamed butter mixture, add the egg yolks, vanilla extract, and almond extract. Mix on medium speed until the batter turns pale and fluffy, scraping the bowl sides as needed to ensure even mixing.
  6. Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the flour mixture along with ground almonds to the wet ingredients. Mix just until combined to avoid overworking the dough.
  7. Portion the Dough: Using a large cookie scoop (about 2 tablespoons), scoop out 18 portions of dough. Roll each portion into a ball. Using a 1/2 tablespoon measure, press a shallow indentation into the center of each dough ball.
  8. Fill with Frangipane and Add Topping: Spoon approximately 1/2 tablespoon of the prepared frangipane into the indentation of each dough ball, slightly flattening it. Top each cookie with sliced almonds for an added crunch.
  9. Bake Cookies: Place 6 cookies per baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 13 1/2 minutes or until the cookies achieve a light golden brown color.
  10. Shape the Cookies: Immediately after removing from the oven, use a large circular cookie cutter to gently scoot around each cookie, shaping them into perfect circles while they are still warm and pliable.
  11. Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, dust the cookies with powdered sugar for a finishing touch, then serve and enjoy.

Notes

  • Using room temperature egg yolks helps to achieve a smooth dough and better incorporation.
  • Be sure to lightly spoon and level your flour for accuracy in measuring.
  • The cookie cutter step after baking is essential to maintain a uniform shape due to spreading.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For enhanced almond flavor, you can toast the sliced almonds lightly before topping.

Find it online: https://recipeplenty.com/almond-cookies-with-frangipane-and-sliced-almond-topping-recipe/