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Crispy Almond Cookies

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These crispy almond cookies offer a melt-in-your-mouth texture with a nutty crunch from toasted almonds and a buttery, tender base. Perfect for any occasion, they are quick and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 cup (120g) raw almonds, toasted and ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional: sliced almonds for topping
  • Optional: almond extract (use sparingly)
  • Optional: dairy-free butter substitute for vegan option

Instructions

  1. Preheat oven to 350°F (175°C). Spread 1 cup (120g) raw almonds on a baking sheet and toast for 8-10 minutes, tossing once halfway through. Let cool completely.
  2. Grind the toasted almonds using a food processor or coffee grinder until finely ground but not almond butter. Set aside.
  3. In a large bowl, cream 1 cup (227g) softened unsalted butter with 3/4 cup (150g) granulated sugar and 1/2 cup (110g) packed brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs, one at a time, followed by 2 teaspoons pure vanilla extract. Mix until combined, scraping down the bowl as needed.
  5. In a separate medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, ground almonds, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  7. Optional: Cover the dough and refrigerate for 30 minutes to firm up.
  8. If chilled, preheat oven to 350°F (175°C).
  9. Scoop tablespoon-sized portions of dough and roll into balls. Place about 2 inches apart on parchment-lined baking sheets. Flatten slightly and optionally press sliced almonds on top.
  10. Bake for 12-15 minutes, until edges are golden and centers look set but still soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Toast almonds before grinding to enhance flavor and crispness. Cream butter and sugars well to trap air for a lighter texture. Avoid overmixing after adding flour to keep cookies tender. Chill dough to prevent spreading. Store cookies in an airtight container to maintain crispness. Reheat in a low oven to refresh crispness if needed.

Nutrition

Keywords: crispy almond cookies, almond cookies, melt-in-your-mouth cookies, toasted almonds, easy cookie recipe, almond treats, holiday cookies

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