Chewy Almond Cookies
These almond cookies have the perfect balance of crispy and chewy textures and a robust almond flavor. They are irresistibly delicious and addictive; you'll be hooked from the first bite.
Servings: 12 cookies
Equipment
- Electric hand or stand mixer
- 2 baking sheet pans
- Mixing bowl
- Parchment Paper
- Rubber spatula
Ingredients
- 180 g all-purpose flour
- 100 g (1 cup) almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 130 g light brown sugar
- 120 g superfine granulated sugar
- ½ tsp almond extract
- ½ tsp Disaronno liqueur
- ½ tsp vanilla extract
- 1 egg + egg yolk
- 165 g (3/4 cup) unsalted butter , melted
- 50 g (1/2 cup) sliced almonds
- 1 tbsp powdered sugar , optional
Instructions
- Line a sheet pan with parchment paper and set aside. Using an electric hand mixer, beat melted butter, light brown sugar and superfine granulated sugar on medium for about 1 minute. Next, add vanilla and almond extracts, Disaronno, egg, and egg yolk. Whisk again until combined for about another 1 minute.
- Add all-purpose flour, almond flour, baking soda, and salt. Using a rubber spatula, fold the flour mixture into the butter mixture until just combined. Chill the cookie dough in the fridge for 30 minutes.
- Using a #50 cookie scooper (about 1.5 tbsp), scoop cookie dough into balls. Roll the top of each cookie into the sliced almonds. Try to work quickly so the cookie dough doesn't melt too much. Place rolled cookies onto the prepared sheet pan. Cover with plastic wrap. Freeze for 1 hour.
- Preheat the oven to 350°F. Remove the baking sheet of cookies from the freezer. Place cookie dough balls about 1" inch apart. The cookies will spread a bit, so you'll want to leave enough room. Bake for about 12-14 minutes. Allow to cool for 10 minutes before adding a light dusting of powdered sugar.
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