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.
Course: Dessert, Snack
Keyword: almond, cookies
Servings: 60cookies
Author: Beth Cato
Equipment
parchment paper
large cookie scoop/tablespoon
sifter
Ingredients
2 1/4cupsall-purpose flour
1cupalmond flour sifted
3/4teaspoonbaking powder
1/2teaspoonkosher salt
1/4teaspoonbaking soda
1 1/4cupsbrown sugar packed
3/4cupwhite sugar
1cupunsalted butter (2 sticks) melted and cooled a little
2large eggs
2teaspoonsvanilla extract
1teaspoonalmond extract
2 1/2cupssliced 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.