Triple Almond Cookies Recipe
If you adore the rich, nutty flavor of almonds in every bite, then this Triple Almond Cookies Recipe is going to be your new obsession. These cookies perfectly combine the creaminess of almond extract, the nutty depth of almond flour, and the delightful crunch of sliced almonds, all baked into a soft, chewy treat that feels like a warm hug from your oven. Whether you’re baking for a special occasion or just because, these cookies bring a wonderfully satisfying almond goodness that’s sure to impress anyone lucky enough to try them.
Ingredients You’ll Need
Simple, wholesome ingredients come together beautifully in this Triple Almond Cookies Recipe, each playing a key role to create that perfect almond-infused flavor and texture. From the buttery softness to the crunchy almond bits, every element matters.
- Unsalted butter (1/2 cup, softened): Provides a rich, creamy base that keeps the cookies tender and moist.
- Granulated sugar (1/2 cup): Adds a subtle sweetness and helps with the cookies’ golden color.
- Brown sugar (1/4 cup, packed): Infuses moisture and a hint of caramel flavor for depth.
- Large egg (1): Binds everything together and gives structure.
- Almond extract (1 teaspoon): The star flavor enhancer that ramps up the almond taste.
- All-purpose flour (1 1/4 cups): Forms the cookie’s sturdy yet tender framework.
- Almond flour (1/2 cup): Boosts the nuttiness and adds a delicate crumbly texture.
- Baking soda (1/2 teaspoon): Helps the cookies rise just enough for a soft bite.
- Salt (1/4 teaspoon): Balances the sweetness and sharpens the almond notes.
- Sliced almonds (1/2 cup): Adds irresistible crunchy bursts throughout the cookies.
- White chocolate chips (1/2 cup, optional): Adds creamy sweetness that pairs beautifully with almonds.
How to Make Triple Almond Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key to creating a tender cookie with a perfect crumb.
Step 3: Add Egg and Almond Extract
Beat in the egg and almond extract until everything is fully combined. This is where the wonderful almond flavor really starts to shine through, making your kitchen smell irresistible.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt. Combining these dry ingredients separately ensures they get evenly distributed without clumping.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet ingredients, mixing until just combined. You don’t want to overmix here to keep the cookies tender and soft.
Step 6: Fold in Almonds and White Chocolate Chips
Gently fold in the sliced almonds and white chocolate chips if you’re using them. These add delightful texture and sweet pockets in every cookie.
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are lightly golden and the centers remain soft for a chewy finish.
Step 8: Cool Completely
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set just right while maintaining their soft texture.
How to Serve Triple Almond Cookies Recipe
Garnishes
Sprinkle a few toasted almond slices or a tiny drizzle of melted white chocolate for a beautiful finishing touch. A light dusting of powdered sugar can also add an elegant look and a hint of extra sweetness.
Side Dishes
Pair these almond cookies with a cup of hot tea or coffee to complement their nutty flavor. They also go wonderfully with a scoop of light vanilla ice cream for a simple yet indulgent dessert.
Creative Ways to Present
Arrange the cookies on a pretty platter lined with a soft linen napkin or stack them tied with a rustic ribbon for gifting. You can also sandwich two cookies with almond butter or cream cheese frosting for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to one week. This preserves their soft chewiness while keeping the almonds delightfully crunchy.
Freezing
You can freeze the baked cookies in a sealed container or zip-top bag for up to three months. To keep them fresh, separate layers with parchment paper so they don’t stick together.
Reheating
To revive that just-baked warmth, pop the cookies in the oven at 300°F for 5 minutes or microwave briefly for 10 to 15 seconds. They’ll taste just like fresh from the oven!
FAQs
Can I use almond butter instead of almond flour in this Triple Almond Cookies Recipe?
While almond butter adds great flavor and moisture, it changes the texture quite a bit. Almond flour provides the light, crumbly texture that’s essential, so it’s best used as directed for these cookies.
Are white chocolate chips necessary in this recipe?
White chocolate chips are optional but highly recommended as they add a creamy sweetness that balances the nutty almond flavors wonderfully. Feel free to leave them out if you prefer a more traditional almond cookie.
How do I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that measures equally. Just ensure the blend contains xanthan gum or a similar binder to replicate the texture of regular flour.
Can I use whole blanched almonds instead of sliced almonds?
Sliced almonds provide the best texture and even distribution throughout the cookies. Whole almonds would be crunchy in large bits and could cause uneven baking, so it’s better to stick with sliced.
What is the best way to prevent cookies from spreading too much?
Make sure your butter is just softened, not melted, and chill the dough for 15-20 minutes before baking if your kitchen is warm. This helps the cookies hold their shape and bake evenly.
Final Thoughts
This Triple Almond Cookies Recipe is a must-try for almond lovers everywhere. The beautiful balance of flavors, textures, and that unmistakable almond aroma make these cookies truly unforgettable. I can’t wait for you to bake a batch and watch them disappear almost as fast as you pull them from the oven!
Print
Triple Almond Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
These Triple Almond Cookies are a delightful treat featuring the rich flavors of almond in three forms: almond extract, almond flour, and sliced almonds. Soft and chewy with a touch of crunch from the sliced almonds and optional white chocolate chips, these cookies are perfect for almond lovers looking for a simple homemade dessert.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon almond extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-Ins
- 1/2 cup sliced almonds
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: Using a mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a better cookie texture.
- Add Egg and Almond Extract: Beat in the egg and almond extract until the ingredients are fully combined and smooth, imparting a strong almond flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Add Almonds and Chocolate Chips: Fold in the sliced almonds and white chocolate chips if using, to add texture and flavor contrast.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden while the centers remain soft and slightly underbaked for chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack for complete cooling to avoid breaking.
Notes
- Ensure butter is softened to room temperature for better creaming with sugars.
- Almond flour adds moistness and a subtle almond taste; do not substitute with other flours for best results.
- White chocolate chips are optional but add a nice sweetness and creaminess contrast to the almond flavor.
- Do not overbake the cookies; centers should be soft when removed from the oven to maintain chewiness.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
