Description
Delicious almond cookies drizzled with a sweet glaze and topped with sliced almonds.
Ingredients
Scale
- 1 cup salted butter (softened, see note)
- ¾ cup granulated sugar
- 1 tsp almond extract
- 1 ½ cups all-purpose flour
- ¾ cup almond flour (do not pack)
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze)
- ¼ tsp almond extract (for glaze)
- ⅓ cup sliced almonds (for topping)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl, using a hand mixer, cream together the butter, sugar, and almond extract until light and fluffy, about 3 minutes.
- In a separate mixing bowl whisk together the flour, almond flour, baking powder, and salt. Add the dry ingredients into the wet ingredients and mix until just combined.
- Roll into 2-tablespoon sized balls and place on the baking sheet a few inches apart. Flatten each ball slightly but not too thinly.
- Bake for 7-8 minutes. They will look undercooked but if you over bake them, they will be too dry.
- Remove from the oven and let cool on the cookie sheet for about 4-5 minutes before transferring to a wire cooling rack to finish cooling.
- Whisk the powdered sugar, milk, and almond extract together until combined. Drizzle or dip each cooled cookie in the glaze and sprinkle a few sliced almonds on top.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- These cookies should be slightly soft in the middle after baking.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg