These almond cookies taste just like almond croissants in cookie form. They’re intensely buttery and almondy, with crisp edges and a soft, chewy centre. The recipe is inspired by frangipane – the rich almond cream traditionally used to fill almond croissants, although transformed here into an irresistible cookie. Finished with a generous coating of flaked almonds for extra crunch, they’re perfect with a cup of coffee or as a sweet treat at any time of day. An absolute delight for almond lovers!
Makes approximately 15 large cookies.
Ingredients for almond cookies:
- 250 g butter, melted
- 100 g light brown sugar
- 200 g caster sugar
- 290 g plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 100 g ground almonds
- 1 large egg
- 1 egg yolk, from a large egg
- 1 teaspoon vanilla bean paste or vanilla extract (or half vanilla and half almond extract)
Additionally:
- 100 g flaked almonds, for coating
- icing sugar, for dusting (optional)
Melt the butter in a saucepan and allow it to cool slightly, but it should remain liquid. Pour it into the bowl of a stand mixer. Add all the remaining ingredients and mix just until combined.
Using a large spoon or cookie scoop, portion the dough and shape it into balls. Roll each ball in the flaked almonds and place them on a large plate. Gently flatten each ball with the palm of your hand. Freeze the cookies for 30 minutes before baking.
Transfer the chilled cookies directly onto large baking trays lined with baking paper, leaving plenty of space between them.
Bake at 170°C for approximately 15–18 minutes, or until the edges are lightly golden. Remove from the oven and leave the cookies on the baking tray for a few minutes, as they will still be soft. Transfer to a wire rack and allow to cool completely.
Store the cookies in an airtight container or biscuit tin for up to 7 days.
Enjoy!
Recipe adapted from Food by Remi.
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