
Almond Cookies
24 Jan 2025
Ingredients
All purpose flour: 210 g
Almond flour: 25 g (toasted)
Kosher salt: 1 tsp
Baking powder: 1/2 tsp
Granulated sugar: 135 g
Unsalted butter: 227 g (room temperature)
Large Egg: 1 (room temperature)
Almond extract: 2 tsp
Macona almonds: 12
Mei Lin’s almond cookies are rich, buttery delights with toasted almond flour, a fragrant almond extract, and Marcona almond tops.
How to make Almond Cookies
01.
Combine dry ingredients
- With a whisk, mix together the all-purpose flour, almond flour, salt, and baking powder by hand.
Toasting
Toasting the almond flour enhances its flavor.
02.
Cream Butter and Sugar
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter on medium speed until light and fluffy, about 4 minutes.
03.
Add Egg and Extract
- With the mixer running, add the egg and continue mixing until fully incorporated.
- Add the almond extract and mix to combine.
04.
Incorporate Dry Ingredients
- With the mixer off, add the dry ingredients all at once and mix on low speed until just combined.
- Scrape down the paddle and the bottom of the bowl to make sure everything is incorporated.
Serving
This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days.
05.
Chill Dough
- Shape the dough into 12 balls by hand or with a cookie scoop.
- Chill in the freezer for 30 minutes or store frozen, wrapped well, for up to 2 weeks.
06.
Bake Cookies
- Preheat oven to 350 degrees F.
- Space the dough balls 2 inches apart on baking sheets.
- Bake until the cookies begin to spread, 5 to 7 minutes.
- Top each cookie with an almond and continue to bake until golden brown on the edges, an additional 6 to 8 minutes.
- Cool and enjoy!
Storage
These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.