Almond Crunch Cookies
With a bit of crunch in every bite these almond crunch cookies have a delicious buttery base topped with slivered almonds to make for a tasty dessert.
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.
Nutrition
Calories: 164kcalCarbohydrates: 15gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 29mgSodium: 52mgPotassium: 58mgFiber: 1gSugar: 7gVitamin A: 206IUCalcium: 26mgIron: 1mg
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