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Toasted Almond Cookies

These almond cookies feature a tender, crisp texture with a rich, buttery flavor complemented by toasted almond notes. The process involves toasting almonds for depth, creaming butter with sugar, and shaping the dough into small balls before baking to achieve a golden, crunchy edge and a soft center. Their simple, unpretentious appearance makes them perfect for quiet, indulgent moments.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almonds preferably raw and unsalted
  • 1/2 cup unsalted butter softened at room temperature
  • 1/4 cup white sugar
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/4 tsp baking powder
  • pinch salt

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • mixing bowls
  • Hand mixer or whisk
  • Cooling rack
  • Spatula

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Spread the almonds on the sheet and toast for about 8-10 minutes, until fragrant and golden. Once cooled, coarsely chop and set aside.
  2. In a mixing bowl, use a hand mixer or whisk to cream together the softened butter and sugar for about 2-3 minutes until light and fluffy, and the mixture is slightly pale.
  3. Add the egg and vanilla extract to the creamed mixture, mixing until fully incorporated and smooth.
  4. Gently fold in the toasted almonds, then sift the flour, baking powder, and salt into the bowl. Mix until just combined, forming a firm dough that holds together nicely.
  5. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart, and gently flatten each slightly with your fingers or the back of a fork.
  6. Bake in the preheated oven for 12-15 minutes, until the edges turn a light golden brown and you can smell toasted almond aroma filling your kitchen.
  7. Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes to firm up. Then, transfer them to a cooling rack to cool completely and develop their crisp edges.
  8. Once cooled, serve these cookies alongside a cup of tea or coffee, or store in an airtight container at room temperature for up to 3 days for maximum crunch and flavor.

Notes

For extra flavor, toast almonds longer until deeply golden. Chilling the dough for 30 minutes before baking helps prevent spreading and improves texture. Using parchment paper ensures even baking and easy cleanup.