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
Scale
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