Baking chewy Almond Cookie is simple and the result is satisfying. Now, imagine you mix the lovely combination of the full flavors of butter, almonds, and vanilla. Preparing these cookies takes just half an hour. They will fill your house with the aroma of almonds.
Almond Cookies have a crunchy outside and shiny golden look with a buttery taste. These lovely little bites are popular and enjoyed in every culture.
Try to bake Almond Cookies and eat them hot right out of the oven, but be careful not to burn your mouth! You don’t need to worry about the freshness of Almond Cookies! Even if you keep them for a longer time, they will be uniformly crunchy and save their delicious flavor. Almond Cookies could be one of the best choices to serve at your evening tea party and friendly gatherings.
Preheat the oven to 190°C (170°F). Put parchment paper or silicone liners in your baking sheets.
In a large bowl, add the softened Saffron Butter and sugar. Mix them using an electric or stand mixer at medium speed until light and fluffy. When they are well-combined, add the egg yolks and almond extract and mix again for 2 minutes.
Whisk the flour and gently pour it into the mixing bowl. Start mixing the flour with the other ingredients at a medium speed, scraping down the sides, if necessary. The final dough should be soft and smooth. In the end, add in the finely chopped almonds mix them using a spatula until just combined.
Using a small cookie scoop, arrange the walnut-size balls of the dough on a parchment-lined baking sheet three inches apart because the cookies spread while baking.
Then, slightly flatten the cookies with your palm or the back of a floured glass tumbler. Top them with two almond flakes (this is optional). Put the baking sheet in the preheated oven and bake the cookies for 15 minutes. When the cookies begin to brown at the edge, it means that they are ready. Serve the Almond Cookies warm and enjoy!
For garnishing your Almond Cookies or glazing them, you can add 2/3 cup of powdered sugar to a small bowl, then add in 1 tablespoon water and 1/2 teaspoons of almond extract. Mix them well together and drizzle over the cooled cookies. If you like a thinner consistency, you can add a few drops of water.
You can also use the leftover egg white to brush the tops before adding almond flakes and baking. This will give a wonderfully shiny look to your cookies.
You can keep the cookie dough for about a week in the fridge and a month in the freezer. Just make sure to wrap them very well and thaw before scooping.
If your butter isn’t at room temperature when mixing the ingredients, just cut it into a few slices and microwave on 50% power in 5 seconds.
If you love crunchier cookies with more almond flavor, you can cover the cookies with extra almond flakes.
You can keep the baked Almond Cookies in an airtight container at room temperature.