Description
These Triple Almond Cookies combine the rich flavors of almond extract, almond flour, and sliced almonds to create a delightful, nutty treat. Soft and chewy with a slightly crisp edge, these cookies are perfect for almond lovers and optionally include white chocolate chips for added sweetness and texture.
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 prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This helps incorporate air for a tender cookie texture.
- Add Egg and Almond Extract: Beat in the large egg and almond extract until fully combined, infusing the dough with almond flavor and creating the base for the cookie structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and ensuring tender cookies.
- Fold in Almonds and Chocolate Chips: Carefully fold in the sliced almonds and white chocolate chips if using, adding crunch and a complementary creamy sweetness.
- Shape Cookies: Drop rounded tablespoons of dough onto the lined baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden while the centers remain soft, indicating perfect doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they firm up while staying chewy inside.
Notes
- For a more intense almond flavor, toast the sliced almonds lightly before folding them into the dough.
- White chocolate chips are optional and can be omitted for a less sweet cookie.
- Make sure the butter is softened to room temperature for easy creaming and better texture.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can also be frozen baked or unbaked for longer storage.
