Description
Delight in the rich, nutty flavor of these Triple Almond Cookies, featuring a perfect blend of almond extract, almond flour, and crunchy sliced almonds. Soft in the center with lightly golden edges, these cookies offer a heavenly almond experience with an optional touch of sweet white chocolate chips for added indulgence.
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 large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps to incorporate air for a tender cookie texture.
- Add Egg and Almond Extract: Beat in the egg and almond extract until the mixture is smooth and well combined to infuse the cookies with rich 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 and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Fold in Add-ins: Gently fold in the sliced almonds and if using, white chocolate chips, ensuring even distribution without deflating the batter.
- Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden while the centers remain soft, indicating perfectly baked cookies.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra crunch, toast the sliced almonds lightly before folding into the dough.
- White chocolate chips are optional but add a nice creamy sweetness complementing the almond flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make the cookies dairy-free, substitute the butter with a plant-based margarine and ensure white chocolate chips are dairy-free.
- For a stronger almond flavor, you can add an extra 1/2 teaspoon of almond extract but be careful as it can be overpowering.
