Almond Crunch Cookies
Ready in just 30 minutes these almond crunch cookies are crisp, crunchy, and delicious! With a nutty, buttery base the cookies are topped with sliced almonds for an added crunch. A great recipe for any occasion.
You can skip the extra effort with these almond crunch cookies as the dough requires zero chilling. This makes them the perfect dessert for beginners to get started in the kitchen and to bring with you when you’re in a pinch.
Each cookie has a slightly nutty taste throughout the base but also has all the buttery comfort you can imagine. Topped with slivered almonds they’re a cookie that is simple to whip up but also one that always stands out on the dessert table.
Ingredients For the Dough:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 1 teaspoon almond extract
- 1/3 cup almond flour
- 1 cup all-purpose flour
- Pinch of salt
- 1/2 teaspoon baking soda
Ingredients For Rolling:
- 1 cup sliced almonds
Preparation time:
Total Time: 35-40 minutes
- Preheat Oven: 5-10 minutes
- Cream Butter and Sugar: 3 minutes
- Add Wet Ingredients: 1-2 minutes
- Combine Dry Ingredients: 2-3 minutes
- Form Cookies: 5-10 minutes
- Bake: 18 minutes
- Cool: 5-10 minutes on baking sheet, then transfer to wire rack
Serves: 15 cookies
Instructions to Make Almond Crunch Cookies:
1- Preheat the Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2- Prepare the Dough: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
Add the egg yolk and almond extract to the butter-sugar mixture, and beat until well combined.
3- Combine Dry Ingredients: In the same bowl, add the almond flour, all-purpose flour, salt, and baking soda.
Mix until a dough forms, ensuring all ingredients are well incorporated.
4- Form the Cookies: Using a #20 scoop (or approximately 3 tablespoons), scoop portions of dough and form them into balls. Roll each ball in the sliced almonds, pressing lightly to adhere.
5- Bake: Place the almond-coated dough balls on the prepared baking sheet, spacing them evenly apart. Bake in the preheated oven for 18 minutes, or until the edges are golden brown and the cookies are set.
6- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Substitutions
Dusting: On top of the slivered almonds, you can use a dusting of powdered sugar for a bit more presentation.
Glaze: Drizzle the almond crunch cookies with an easy sugar glaze or an almond glaze to make them extra indulgent.
Gooey bites: You can top the crunch cookies with chocolate chips or butterscotch chips in addition to the almonds for a bit of richness.
Chocolate: Add a dash of cocoa powder to the cookie base to make them a chocolate almond cookie.
Extracts: Though almond extract brings out a nutty flavor, you could try using a high-quality vanilla, or lemon extract to change the taste.
Nuts: Of course, you can mix and match your nuts for these cookies. Pistachios and pecans are always tasty options.
How To Make The Best Almond Crunch Cookies
To make sure your cookies are even in taste, make sure to use room temperature butter as it creams better with the sugar. Likewise, you want to mix them until it’s almost fluffy as this gives the cookies the best possible texture.
You’ll need to press the almonds into the cookies firmly to ensure they stick.
The cookies expand a bit while cooking so leave lots of room when you space them. You know they’re finished when the edges are golden, but the centers are soft.
They finish cooking as they cool on the cookie sheet so let them sit a full 10 minutes before moving them to a wire rack.
If you’re going to glaze the almond cookies, don’t do so until they are completely cool, or you’ll have it running off the cookies.
These cookies can be stored once cooled in an airtight container on the counter for about 4 days. You can also freeze them with cookie layers separated between sheets of parchment paper in a freezer bag for up to one month. When you want them, let them thaw in the fridge overnight. The texture may not be the same but they’re still delicious.
Almond Crunch Cookies
Ingredients
For the dough:
- 1/2 cup butter softened
- 1/2 cup sugar
- 1 egg yolk
- 1 teaspoon almond extract
- 1/3 cup almond flour
- 1 cup all-purpose flour
- 1 Pinch salt
For rolling:
- 1 cup sliced almonds
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add the egg yolk and almond extract to the butter-sugar mixture, and beat until well combined.
- Combine Dry Ingredients: In the same bowl, add the almond flour, all-purpose flour, salt, and baking soda. Mix until a dough forms, ensuring all ingredients are well incorporated.
- Form the Cookies: Using a #20 scoop (or approximately 3 tablespoons), scoop portions of dough and form them into balls. Roll each ball in the sliced almonds, pressing lightly to adhere.
- Bake: Place the almond-coated dough balls on the prepared baking sheet, spacing them evenly apart. Bake in the preheated oven for 18 minutes, or until the edges are golden brown and the cookies are set.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Butter: Use room temperature butter for easier mixing.
- Mixing: Cream the butter and sugar until light and fluffy to improve the cookie’s texture.
- Almonds: Gently press the sliced almonds into the dough balls to ensure they adhere well.
- Spacing: Leave enough space between cookies on the baking sheet to allow for spreading.
- Doneness: Look for golden edges to indicate the cookies are done. The centers might still be soft but will firm up as they cool.
- Cooling: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to set properly.
- Storage: Store cookies in an airtight container at room temperature to maintain freshness.
- Optional Finishing Touch: Once the cookies have completely cooled, sprinkle them with a light dusting of powdered sugar for an extra touch of sweetness and a decorative finish.
- Uniform Size: Use a cookie scoop to ensure all cookies are the same size, which helps them bake evenly.
- Substitute: If you don’t have almond extract, you can use vanilla extract, but it will alter the flavor slightly.
