If you love frangipane like I do, you really must make these incredible Almond Frangipane Cookies. They are chewy and crunchy in all the best ways.
If you don’t know about the wonders of frangipane yet, oh boy, are you in for a treat! Frangipane is sweet almond custard used in a lot of French baked goods; it’s also in the glorious British Bakewell Tart.
Quite often, the croissants and other pastries that include frangipane tend to be fussy to make. Not so with these cookies. The dough is pretty simple. Just chill it a bit, and bake away!
Greatly modified from Bake from Scratch Magazine July/August 2024.
Bready or Not: Almond Frangipane Cookies
These chewy and crunchy cookies are a must for almond lovers, especially if you love frangipane! Note that the dough will need to chill prior to baking; it can also be frozen. Makes about 60 cookies. Greatly modified from Bake from Scratch Magazine July/August 2024.
Servings: 60 cookies
Equipment
- parchment paper
- large cookie scoop/tablespoon
- sifter
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup almond flour sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/4 cups brown sugar packed
- 3/4 cup white sugar
- 1 cup unsalted butter (2 sticks) melted and cooled a little
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups sliced almonds topping
- confectioners’ sugar topping
Instructions
- In a medium bowl, combine flour, almond flour, baking powder, salt, and baking soda.
- In a mixing bowl, combine both sugars and butter. Mix in the eggs and extracts. Gradually beat in the dry ingredients until just combined.
- Put a large stretch of parchment paper on the counter. Place the sliced almonds in a bowl.
- Use a large cookie scoop to shape dough. Roll dough in almonds to completely coat. Place cookie balls in fridge to chill at least 2 hours or overnight, or place in freezer bag for later baking.
- Preheat oven at 350 degrees. Place parchment paper on baking sheet. Set dough balls on sheet, spaced out about 2 inches; they will spread. Bake for 14 to 16 minutes, until set.
- Move to rack to completely cool. Sift confectioners’ sugar over tops.
- Store in a sealed container. Cookies are best within 2 days but are okay after that.
