Venture into the world of irresistible almond cookies! Whether you crave chewy, crunchy, or decadently dipped treats, this collection offers sweet inspiration for every baker. From classic favorites to creative twists, these recipes promise delightful moments and heavenly aromas. Get ready to discover your new go-to cookie—each bite is a little taste of joy. Let’s bake some happiness!
Classic Italian Almond Biscotti
Just imagine the aroma of toasted almonds and vanilla filling your kitchen—these classic Italian almond biscotti are simpler to make than you might think, and perfect for dipping in coffee or enjoying as a snack. Let’s walk through each step together to create these crisp, twice-baked cookies that are a staple in many households.
Ingredients
– 2 cups all-purpose flour (I always sift mine for a lighter texture)
– 1 cup granulated sugar (this amount gives a balanced sweetness)
– 1/2 cup unsalted butter, softened (room temp blends smoother with other ingredients)
– 2 large eggs (I prefer room temperature eggs here for better incorporation)
– 1 cup whole almonds, toasted (toasting them first enhances their nutty flavor)
– 1 teaspoon baking powder (a must for that slight rise)
– 1 teaspoon vanilla extract (pure vanilla is my go-to for the best aroma)
– 1/4 teaspoon salt (just a pinch to balance the sweetness)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 2-3 minutes with an electric mixer.
3. Tip: Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
4. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
5. Stir in the vanilla extract until the mixture is smooth.
6. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
8. Fold in the toasted almonds gently with a spatula until they are evenly distributed throughout the dough.
9. Tip: If the dough feels too sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.
10. Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
11. Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
12. Remove from the oven and let cool on the baking sheet for 10 minutes to set slightly.
13. Reduce the oven temperature to 325°F for the second bake.
14. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
15. Tip: For cleaner cuts, slice with a gentle sawing motion rather than pressing down hard.
16. Arrange the slices cut-side down on the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until they are dry and crisp.
17. Let the biscotti cool completely on a wire rack before serving.
Each bite offers a satisfying crunch with the rich flavor of almonds and a hint of vanilla, making these biscotti ideal for dunking in espresso or pairing with a sweet dessert wine. Store them in an airtight container to maintain their crispness, and feel free to get creative by drizzling with melted chocolate for an extra indulgent treat.
Chewy Almond Butter Cookies
Just imagine coming home to the warm, nutty aroma of freshly baked cookies—these chewy almond butter cookies are my go-to comfort treat, perfect for both beginners and seasoned bakers alike.
Ingredients
– 1 cup creamy almond butter (I always use natural, no-stir varieties for the best texture)
– 1 cup granulated sugar (this gives them that classic crisp edge)
– 1 large egg, at room temperature (it blends smoother and helps with chewiness)
– 1 teaspoon vanilla extract (pure extract makes a world of difference in flavor)
– 1/2 teaspoon baking soda (for that perfect rise without spreading too much)
– 1/4 teaspoon salt (I prefer fine sea salt to balance the sweetness)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, combine 1 cup creamy almond butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. Mix everything together with a spatula until fully incorporated and a thick dough forms, which should take about 2-3 minutes. Tip: Avoid overmixing to keep the cookies tender.
4. Scoop tablespoon-sized portions of dough and roll them into balls between your palms, placing them 2 inches apart on the prepared baking sheet. Tip: Wet your hands slightly to prevent the sticky dough from clinging.
5. Use a fork to gently press down on each ball, creating a crisscross pattern on top for even baking and a classic look.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft. Tip: They will firm up as they cool, so don’t overbake for that chewy texture.
7. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Out of the oven, these cookies boast a soft, chewy center with a slightly crisp edge, thanks to the almond butter’s richness. I love serving them warm with a glass of cold milk or crumbling them over ice cream for a delightful dessert twist—each bite is packed with nutty, sweet flavor that’s irresistibly comforting.
Crispy Almond Lace Cookies
Every baker needs a showstopper cookie in their repertoire, and these delicate, lacy almond cookies are just that. Effortlessly elegant yet surprisingly simple to make, they’re perfect for impressing guests or treating yourself. Let’s walk through each step together to ensure crispy, golden perfection.
Ingredients
– 1/2 cup unsalted butter (I prefer using European-style for its richer flavor)
– 1/2 cup granulated sugar (this creates that lovely caramelization)
– 1/4 cup all-purpose flour (spooned and leveled to avoid dense cookies)
– 1/4 cup sliced almonds (toasted lightly beforehand for extra crunch)
– 2 tbsp whole milk (room temperature blends more smoothly)
– 1/2 tsp vanilla extract (pure extract makes a noticeable difference)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Melt the unsalted butter in a small saucepan over medium heat, swirling occasionally until fully liquid.
3. Tip: Remove the butter from heat just as it melts to prevent browning, which can alter the flavor.
4. Stir in the granulated sugar with a wooden spoon until the mixture is smooth and glossy.
5. Add the all-purpose flour and mix vigorously until no dry streaks remain.
6. Pour in the whole milk and vanilla extract, stirring until the batter is thin and pourable.
7. Fold in the sliced almonds gently to distribute them evenly without overmixing.
8. Drop teaspoon-sized portions of batter onto the prepared baking sheets, spacing them 3 inches apart.
9. Tip: Work quickly while the batter is warm to ensure even spreading during baking.
10. Bake for 8–10 minutes at 350°F, or until the edges are golden brown and the centers bubble.
11. Tip: Rotate the baking sheets halfway through baking for uniform browning.
12. Remove from the oven and let cool on the sheets for 5 minutes until firm.
13. Transfer the cookies to a wire rack to cool completely, about 15 minutes.
A delightfully crisp texture gives way to a buttery, nutty flavor that’s irresistible on its own. Try sandwiching them with a dab of dark chocolate or crumbling over ice cream for an elegant dessert upgrade.
Vegan Almond Flour Cookies
You’ll love how these vegan almond flour cookies come together with simple ingredients and minimal effort. They’re perfect for satisfying that sweet craving while keeping things wholesome and dairy-free. Let’s walk through each step together to create these delightful treats.
Ingredients
– 2 cups almond flour (I prefer the fine-ground variety for a smoother texture)
– 1/2 cup coconut sugar (it gives a lovely caramel note)
– 1/4 cup melted coconut oil (extra virgin is my go-to for its mild flavor)
– 1/4 cup maple syrup (use the real stuff for best results)
– 1 tsp vanilla extract (pure extract makes all the difference)
– 1/2 tsp baking soda
– 1/4 tsp sea salt
– 1/3 cup dairy-free chocolate chips (I like the mini ones for even distribution)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and sea salt.
3. Tip: Whisk the dry ingredients thoroughly to ensure even distribution of leavening agents.
4. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients.
5. Mix with a spatula until a cohesive dough forms, about 1-2 minutes.
6. Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
7. Tip: Chill the dough for 10 minutes if it feels too soft—this makes scooping easier.
8. Using a tablespoon, scoop portions of dough and roll them into 1-inch balls.
9. Place the dough balls 2 inches apart on the prepared baking sheet.
10. Gently flatten each ball to about 1/2-inch thickness with your palm.
11. Tip: Dip your fingers in water to prevent sticking while flattening the cookies.
12. Bake at 350°F for 10-12 minutes, until the edges are lightly golden.
13. Remove from oven and let cool on the baking sheet for 5 minutes.
14. Transfer cookies to a wire rack to cool completely, about 15-20 minutes.
Keep these cookies stored in an airtight container—they develop a wonderful chewy texture with a crisp edge after cooling. The almond flour base provides a nutty richness that pairs beautifully with the melty chocolate chips, making them ideal for afternoon snacks or packed lunches.
Chocolate-Dipped Almond Macaroons
As the crisp autumn air settles in, there’s nothing quite like the comforting aroma of freshly baked treats filling your kitchen. These chocolate-dipped almond macaroons combine chewy coconut texture with rich chocolate decadence – perfect for cozy evenings or holiday gatherings.
Ingredients
– 3 cups sweetened shredded coconut (I find the finely shredded variety gives the best texture)
– ¾ cup granulated sugar (organic cane sugar adds a lovely caramel note)
– 4 large egg whites at room temperature (they whip up much better when not cold)
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
– ¼ teaspoon fine sea salt (balances the sweetness perfectly)
– 8 ounces semi-sweet chocolate chips (I prefer Ghirardelli for their smooth melt)
– 1 teaspoon coconut oil (helps the chocolate set with a beautiful shine)
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, combine the shredded coconut, granulated sugar, and sea salt.
3. Add the room temperature egg whites and vanilla extract to the coconut mixture.
4. Mix thoroughly until all ingredients are fully incorporated and the mixture holds together when pressed.
5. Using a tablespoon measure, scoop portions of the mixture onto prepared baking sheets, spacing them 2 inches apart.
6. Gently flatten each mound with damp fingers to create uniform disks about ½-inch thick.
7. Bake for 18-20 minutes until the edges turn golden brown and the tops feel firm to the touch.
8. Transfer the baking sheets to wire racks and let the macaroons cool completely for 30 minutes.
9. Combine chocolate chips and coconut oil in a microwave-safe bowl.
10. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
11. Dip the bottom of each cooled macaroon into the melted chocolate, allowing excess to drip off.
12. Place chocolate-dipped macaroons back on parchment paper and let set at room temperature for 1 hour.
Verdict: These macaroons achieve the perfect balance of crisp exterior and chewy interior, with the rich chocolate coating providing a delightful contrast. The almond flavor shines through subtly, making them elegant enough for special occasions yet simple enough for everyday treats. Try serving them alongside coffee or crumbling them over vanilla ice cream for an extra special dessert.
Gluten-Free Almond Thumbprint Cookies
These gluten-free almond thumbprint cookies are surprisingly simple to make and deliver a delightful, nutty flavor that everyone can enjoy. They’re perfect for holiday gatherings or a cozy afternoon treat, and their tender texture makes them a crowd-pleaser.
Ingredients
– 2 cups almond flour (I prefer blanched for a smoother texture)
– 1/2 cup coconut sugar (it adds a lovely caramel note)
– 1/4 cup coconut oil, melted but not hot (this helps bind everything nicely)
– 1 large egg, at room temperature (it incorporates better when not cold)
– 1 tsp vanilla extract (pure vanilla is my go-to for the best flavor)
– 1/4 tsp salt (a pinch enhances all the other ingredients)
– 1/4 cup raspberry jam (seedless works best for a smooth filling)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, combine the almond flour, coconut sugar, and salt, whisking them together to ensure no lumps remain.
3. Add the melted coconut oil, room temperature egg, and vanilla extract to the dry ingredients, mixing with a spatula until a uniform dough forms. Tip: If the dough feels too wet, let it rest for 5 minutes to allow the almond flour to absorb moisture.
4. Scoop tablespoon-sized portions of dough and roll them into balls between your palms, placing them about 2 inches apart on the prepared baking sheet.
5. Use your thumb or the back of a small spoon to press an indentation into the center of each cookie, being gentle to avoid cracking the edges.
6. Fill each indentation with about 1/2 teaspoon of raspberry jam, avoiding overfilling to prevent spillage during baking. Tip: Warm the jam slightly in the microwave for 10 seconds to make it easier to spoon.
7. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown and the jam is bubbly.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely. Tip: They firm up as they cool, so patience here ensures the perfect texture.
Soft and crumbly with a nutty base, these cookies offer a delightful contrast to the sweet, fruity jam center. Serve them alongside a cup of tea or as a festive dessert topped with a dusting of powdered sugar for an extra touch of elegance.
Almond Shortbread Cookies with Lemon Zest
Sometimes the simplest recipes yield the most delightful results, and these almond shortbread cookies with lemon zest are no exception—they’re buttery, tender, and perfect for any occasion, whether you’re a baking novice or a seasoned pro.
Ingredients
– 1 cup unsalted butter, softened to room temperature (this makes creaming easier and ensures a smooth dough)
– 1/2 cup granulated sugar (I like to use fine sugar for a less gritty texture)
– 2 cups all-purpose flour (spoon and level it for accuracy to avoid dense cookies)
– 1/2 cup finely ground almonds (toasting them first adds a deeper nutty flavor, but it’s optional)
– Zest of 1 large lemon (use a microplane for the finest zest that distributes evenly)
– 1/4 teaspoon salt (I prefer sea salt to balance the sweetness)
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy; this incorporates air for a tender cookie.
3. Add the all-purpose flour, ground almonds, lemon zest, and salt to the bowl.
4. Mix on low speed just until the dough comes together and no dry spots remain, being careful not to overmix to keep the cookies crumbly.
5. Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball.
6. Roll the dough to a 1/2-inch thickness using a rolling pin for uniform cookies that bake evenly.
7. Cut the dough into desired shapes with cookie cutters or a knife, and place them 1 inch apart on the prepared baking sheet.
8. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden brown; a tip: rotate the sheet halfway through for even browning.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up.
10. Transfer the cookies to a wire rack to cool completely before serving.
Crisp and melt-in-your-mouth, these cookies boast a rich buttery base with a bright citrus kick from the lemon zest; try serving them alongside a cup of tea or crumbled over vanilla ice cream for an elegant dessert twist.
Honey Almond Crescent Cookies
Whenever the holiday season approaches, I find myself craving these delicate honey almond crescent cookies—they’re buttery, subtly sweet, and perfect for sharing with loved ones. With just a handful of ingredients, you can whip up a batch that fills your kitchen with warmth and nostalgia. Let’s walk through each step together to ensure your cookies turn out perfectly tender and golden.
Ingredients
– 1 cup all-purpose flour (I always sift mine for a lighter texture)
– 1/2 cup unsalted butter, softened to room temperature (this makes creaming easier)
– 1/4 cup honey (use a good-quality local honey for the best flavor)
– 1/2 cup finely chopped almonds (toasting them first adds a nutty depth)
– 1/4 teaspoon salt (a pinch enhances all the other ingredients)
– 1/2 teaspoon vanilla extract (pure vanilla is my preference for its rich aroma)
– Powdered sugar for dusting (keep it handy for that final touch)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, combine the softened unsalted butter and honey, beating them together with a hand mixer on medium speed for about 2 minutes until light and fluffy—this incorporates air for a tender cookie.
3. Add the vanilla extract and salt to the butter mixture, mixing briefly just until combined.
4. Gradually add the sifted all-purpose flour to the wet ingredients, mixing on low speed until a soft dough forms; avoid overmixing to keep the cookies delicate.
5. Fold in the finely chopped almonds gently with a spatula until evenly distributed throughout the dough.
6. Take a tablespoon of dough and roll it between your palms into a small log shape, then bend it into a crescent form and place it on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden brown—keep an eye on them as they can brown quickly.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a wire rack.
9. While still warm, dust the cookies generously with powdered sugar for a sweet, snowy finish.
Soft and crumbly with a hint of nuttiness, these honey almond crescent cookies melt in your mouth, offering a cozy balance of sweetness and texture. Serve them alongside a cup of tea or coffee for a delightful treat, or package them in a festive tin as a heartfelt homemade gift that’s sure to impress.
Spiced Chai Almond Cookies
During these crisp autumn days, nothing beats the warm aroma of chai spices filling your kitchen. These cookies combine cozy flavors with a satisfying crunch that’s perfect with your afternoon tea or coffee.
Ingredients
– 1 cup all-purpose flour (I always spoon and level for accuracy)
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened (room temperature blends better)
– 1/2 cup granulated sugar
– 1 large egg (room temperature helps emulsification)
– 1 teaspoon vanilla extract
– 1/2 cup chopped almonds (toasted first for deeper flavor)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamom, 1/4 teaspoon cloves, and 1/4 teaspoon salt in a medium bowl.
3. Cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
6. Fold in 1/2 cup chopped almonds with a spatula until evenly distributed.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are lightly golden and the centers look set.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Keep these cookies stored in an airtight container—they develop a wonderful chewy-crisp texture that pairs beautifully with the warm chai spices. For an extra treat, crumble them over vanilla ice cream or dip half in melted dark chocolate once cooled.
Coconut Almond Macaroon Cookies
Holiday baking just got easier with these delightful coconut almond macaroon cookies—they’re chewy, gluten-free, and perfect for beginners. Here’s how to make them step by step.
Ingredients
– 2 cups sweetened shredded coconut (I love the texture from Bob’s Red Mill brand)
– 1/2 cup almond flour (blanched for a smoother finish, my preference)
– 2 large egg whites, at room temperature for better volume
– 1/2 cup granulated sugar
– 1/4 teaspoon almond extract (pure extract enhances the nutty flavor)
– 1/8 teaspoon salt
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sweetened shredded coconut, almond flour, and salt, mixing with a spatula until evenly distributed.
3. In a separate bowl, use an electric mixer on medium speed to beat the room temperature egg whites until foamy, about 1 minute.
4. Gradually add the granulated sugar to the egg whites while continuing to beat, increasing the speed to high until stiff peaks form, approximately 3-4 minutes.
5. Gently fold in the almond extract into the egg white mixture using the spatula.
6. Add the coconut and almond flour mixture to the egg whites, folding gently until just combined to avoid deflating the whites.
7. Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the tops are set.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up.
10. Transfer the cookies to a wire rack to cool completely for about 30 minutes.
But these macaroons boast a crisp exterior with a soft, chewy center, thanks to the coconut and almond combo. Serve them alongside a cup of coffee for a cozy treat, or drizzle with melted chocolate for an extra indulgent twist.
Raspberry-Almond Linzer Cookies
A delightful twist on a classic, these Raspberry-Almond Linzer Cookies combine buttery shortbread with fruity jam for a treat that’s perfect with afternoon tea or as a holiday gift. They’re surprisingly simple to make, even for beginners, with a methodical process that ensures perfect results every time. Let me guide you through each step to create these elegant, sandwich-style cookies that will impress your friends and family.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup almond flour (toasted for deeper flavor)
– 1 cup unsalted butter, softened (room temperature blends smoother)
– ¾ cup granulated sugar
– 2 large eggs (room temperature incorporates better)
– 1 tsp vanilla extract (pure vanilla makes a difference)
– ½ tsp almond extract
– ½ tsp salt
– ½ cup raspberry jam (seedless gives a cleaner look)
– Powdered sugar for dusting
Instructions
1. In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup almond flour, and ½ tsp salt until fully combined.
2. In a large bowl, beat 1 cup softened unsalted butter and ¾ cup granulated sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.
3. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in 1 tsp vanilla extract and ½ tsp almond extract until just combined.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a dough forms and no dry spots remain.
6. Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours or until firm.
7. Preheat your oven to 350°F and line two baking sheets with parchment paper.
8. On a lightly floured surface, roll one disk of dough to ¼-inch thickness.
9. Use a 2-inch round cookie cutter to cut out bases, then use a smaller cutter to create a window in half of them for the tops.
10. Place cookies 1 inch apart on the prepared baking sheets and bake for 10–12 minutes until the edges are lightly golden.
11. Cool cookies completely on a wire rack for 30 minutes.
12. Spread ½ tsp raspberry jam on each solid cookie base, leaving a small border around the edge.
13. Dust the windowed cookie tops with powdered sugar through a fine sieve.
14. Gently press a dusted top onto each jam-covered base to form a sandwich.
These cookies have a crisp, tender texture with a nutty almond flavor that pairs beautifully with the sweet-tart raspberry jam. For a festive touch, serve them alongside a cup of Earl Grey tea or package them in clear cellophane bags tied with ribbon as edible gifts.
Almond Joy Cookies
Every baker needs a reliable cookie recipe that feels both indulgent and approachable, and these Almond Joy Cookies deliver exactly that with their perfect balance of chocolate, coconut, and crunch. They’re inspired by the classic candy bar but transformed into a soft, chewy cookie that’s surprisingly simple to make, even for beginners.
Ingredients
– 1 cup unsalted butter, softened (I always take mine out of the fridge an hour ahead for easier creaming)
– ¾ cup granulated sugar (this helps create a slight crispness on the edges)
– ¾ cup packed light brown sugar (for that deep molasses flavor and chewy center)
– 2 large eggs, at room temperature (they blend smoother and prevent curdling)
– 1 tsp vanilla extract (pure vanilla is my go-to for the best aroma)
– 2 ¼ cups all-purpose flour (spooned and leveled to avoid dense cookies)
– 1 tsp baking soda
– ½ tsp salt (I use fine sea salt to evenly distribute)
– 1 cup sweetened shredded coconut (toast it lightly first for extra flavor, if you like)
– 1 cup semi-sweet chocolate chips (I prefer these over milk chocolate for balance)
– ½ cup sliced almonds (toasted almonds add a wonderful crunch)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Tip: Scrape down the sides of the bowl halfway through creaming to ensure everything is evenly mixed.
4. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract until combined.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain.
8. Tip: Avoid overmixing the dough to keep the cookies tender.
9. Fold in the shredded coconut, chocolate chips, and sliced almonds with a spatula until evenly distributed.
10. Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
11. Tip: For uniform cookies, use a cookie scoop or roll the dough into balls.
12. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
13. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set.
14. Transfer the cookies to a wire rack to cool completely.
Ultimate cookie lovers will adore the chewy texture with crispy edges, packed with gooey chocolate, toasted coconut, and nutty almonds. Serve them warm with a glass of cold milk for a classic treat, or crumble them over ice cream for an easy dessert upgrade.
Maple Almond Sandies
Settle into autumn baking with these comforting Maple Almond Sandies—a crisp, buttery cookie infused with warm maple and nutty almond flavors, perfect for cozy afternoons. They’re straightforward to make, even for beginners, and fill your kitchen with a heavenly aroma.
Ingredients
– 1 cup unsalted butter, softened to room temperature for easier creaming (I always take it out an hour ahead)
– 1/2 cup pure maple syrup, grade A for its mild sweetness
– 1 large egg, at room temperature to blend smoothly into the dough
– 2 1/4 cups all-purpose flour, spooned and leveled to avoid dense cookies
– 1/2 cup finely chopped almonds, toasted lightly for extra crunch
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 teaspoon almond extract, my secret for boosting that nutty flavor
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter with an electric mixer on medium speed for 1 minute until creamy.
3. Add the maple syrup and beat for another 2 minutes until fully incorporated and slightly fluffy.
4. Tip: Scrape down the sides of the bowl with a spatula to ensure even mixing.
5. Beat in the egg and almond extract until the mixture is smooth and uniform.
6. In a separate bowl, whisk together the flour, baking powder, and salt to distribute the leavening evenly.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms.
8. Fold in the chopped almonds with a spatula until they are evenly distributed throughout the dough.
9. Tip: Avoid overmixing to keep the cookies tender.
10. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
11. Flatten each ball slightly with the palm of your hand to about 1/2-inch thickness.
12. Bake for 12-14 minutes, or until the edges are lightly golden brown.
13. Tip: Rotate the baking sheets halfway through baking for even browning.
14. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Zesty and satisfying, these sandies boast a crisp exterior with a tender, melt-in-your-mouth center, highlighted by the rich maple and toasted almond notes. Serve them alongside a hot cup of coffee for a delightful treat, or crumble them over vanilla ice cream for an easy dessert upgrade.
Rosewater Almond Sugar Cookies
Often, the simplest cookies become the most memorable with just one special ingredient. Our rosewater almond sugar cookies elevate the classic with floral notes and nutty crunch, perfect for beginners to master. Let’s walk through each step together to create these delicate treats.
Ingredients
– 2 cups all-purpose flour (I prefer unbleached for a softer texture)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened to room temperature (this creams better with sugar)
– 1 large egg, at room temperature for easier mixing
– 1 tsp almond extract (pure extract gives the best flavor)
– 1 tsp rosewater (a little goes a long way for that floral aroma)
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/4 cup sliced almonds for topping (toasted almonds add extra crunch)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a large bowl, use an electric mixer on medium speed to cream 1 cup granulated sugar and 1/2 cup softened unsalted butter for 2-3 minutes until light and fluffy. Tip: Scrape down the bowl sides to ensure even mixing.
4. Add 1 large egg, 1 tsp almond extract, and 1 tsp rosewater to the butter mixture, and mix on low speed until fully incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a dough forms. Tip: Avoid overmixing to keep the cookies tender.
6. Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets.
7. Gently press 1/4 cup sliced almonds onto the top of each dough ball for decoration.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheets halfway through for even baking.
9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Remarkably tender with a crisp edge, these cookies offer a subtle floral aroma from the rosewater and a satisfying crunch from the almonds. Serve them alongside a cup of tea for an elegant afternoon treat, or package them in a decorative tin as a heartfelt homemade gift.
Pistachio Almond Biscottini
You’ll love how these petite biscottini pack such a delightful crunch and nutty flavor. Let’s walk through making them together, step by step.
Ingredients
– 1 cup all-purpose flour (I always sift mine for a lighter texture)
– 1/2 cup granulated sugar
– 1/4 cup shelled pistachios, roughly chopped (toasted ones add extra depth)
– 1/4 cup sliced almonds
– 1 large egg, at room temperature for better incorporation
– 1/2 tsp baking powder
– 1/4 tsp vanilla extract (pure extract makes a difference here)
– Pinch of salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a separate bowl, beat the egg and sugar together with an electric mixer on medium speed for 2 minutes, until pale and slightly thickened.
4. Mix in the vanilla extract until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a dough forms.
6. Fold in the chopped pistachios and sliced almonds evenly throughout the dough.
7. Divide the dough into two equal portions and shape each into a log about 1 inch in diameter and 6 inches long on the prepared baking sheet, spacing them 3 inches apart.
8. Bake for 20 minutes, or until the logs are firm to the touch and lightly golden.
9. Remove from the oven and let cool on the baking sheet for 10 minutes.
10. Reduce the oven temperature to 325°F.
11. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
12. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes.
13. Flip each biscottini over and bake for another 10 minutes, until crisp and golden brown.
14. Transfer to a wire rack to cool completely.
Savor the satisfying snap of these biscottini, with the buttery almonds and earthy pistachios creating a perfect harmony. They’re ideal for dunking in coffee or serving alongside a scoop of vanilla gelato for a simple yet elegant dessert.
Conclusion
Delight in these 22 almond cookie recipes that offer something for every sweet tooth! We hope you’ll bake a batch, share your favorites in the comments, and pin this roundup to your Pinterest boards for future kitchen adventures. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
