Soft Almond Cookies
Coooking Temperature: 356°F / 180°C Gas Mark 4
Difficulty: Easy
Calories: 116.52kcal
Adjust Servings Here: 20 cookies
Description
These almond sugar cookies are soft and chewy on the inside with a light crisp on the outside. They do not need any chilling time so you can make and bake them in just about 20 minutes.
Ingredients
- ½ cup (113 g) Butter unsalted, room temperature
- ¼ cup (50 g) White sugar
- ¼ cup (55 g) Brown sugar
- 1 Egg large
- 1 cup (125 g) All-purpose flour
- ¼ tsp Salt
- ¾ cup (85 g) Almond meal
- ½ tsp Baking powder
- ¼ tsp Almond extract
- ¼ tsp Vanilla extract (optional)
Instructions
- Preheat oven at 356°F / 180°C Gas Mark 4
- Dry ingredients - In a bowl, combine the flour, almond meal, baking powder, and salt. Set asideNote - as I did in the video you can add the almond meal separately too.
- In the bowl of a stand mixer cream butter and both white and brown sugars until light and fluffy.Pro tip - it is important that the sugar is almost dissolved and the mixture is light and fluffy otherwise you will have grainy cookies with undissolved sugar.
- Add the egg followed by the vanilla and almond extract. Pro tip - if the egg is not room temperature the dough can curdle, don't worry, just continue.
- Finally, add the flour mixture. Combine well. Note - in the video I added the flour and almond meal separately.
- Use a cookie scooper (or two spoons) to drop dollops of dough onto a parchment-lined baking tray. Pro tip - I used about 2 tbsp amount of dough for each cookie but you can make them bigger or smaller.
- Bake in the preheated oven for 10 to 12 minutes until the outside is lightly golden.Pro tip - if you live in a hot and humid climate, you may want to chill the cookies for just 10 to 12 minutes to prevent spreading.
- When done, remove onto a cooling rack and cool completely. Then, transfer to an airtight cookie jar. These cookies will keep for up to a week.Pro tip - always cool the cookies properly before you add them to an airtight container.
Recipe Notes
- You can use any ground nuts of your choice such as cashews, pistachio, hazelnuts. Nuts like macadamia and walnuts are best used in combination with other nuts as these are very high in fat and can make the cookies very heavy.
- It is best to have nuts that are ground finely because they do substitute some of the flour. Coarse ground nuts will result in the cookies spreading.
- Make sure the butter is room temperature but not too soft otherwise the cookies will spread too much.
- If the brown sugar you are using is coarse, perhaps pulse it in the food processor so it will cream until dissolved. Undissolved sugar will result in grainy cookies.
- Bake these until they are lightly golden around the edges, they took only about 10 minutes in my oven.
Nutrition Information
Calories: 116.52kcalCarbohydrates: 11.46gProtein: 2.05gFat: 7.33gSaturated Fat: 3.16gCholesterol: 20.33mgSodium: 44.55mgPotassium: 23.97mgFiber: 0.7gSugar: 5.62gVitamin A: 153.07IUCalcium: 20.87mgIron: 0.55mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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