Chewy Almond Cookies

almond cookies are great treats to have with your afternoon tea


  • Prep: 30 mins
  • Cook: 15 mins
  • Total: 45 mins
  • Yield: 12 servings
  • Cooking Method: Baking
  • Recipe Cuisine: British


  • 1cup butter (at room temperature)
  • 1cup sugar
  • 2egg yolks (slightly beaten)
  • 1 1/2 teaspoonspure almond extract
  • 2cupsall-purpose flour
  • 1cup almonds (finely chopped)
  • 1/2cup flaked almonds (for topping, optional)

Baking a chewy almond cookie is simple, and the result is satisfying. It sounds like a great idea to have such cookies these days. Imagine mixing the lovely flavors of butter, almonds, and vanilla to bake almond cookies for the new year. It takes half an hour to prepare them. They will fill your house with the pleasant aroma of almonds.
Almond cookies are crunchy, shiny gold outside with a buttery taste. These lovely little bites are popular and enjoyed in every culture.
Try baking almond cookies and eating 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 cookies! Even if you keep them for longer, they will be uniformly crunchy and save their delicious flavor. Almond Cookies could be one of the best choices to serve during the holiday season and on other occasions like afternoon tea parties or friendly gatherings.


Step 1

Preheat the oven to 190°C (170°F). Put parchment paper or silicone liners on your baking sheets.

Step 2

In a large bowl, add the softened butter and sugar. Use an electric or stand mixer and set it up at medium speed until a light and fluffy mixture results. When well-combined, add the egg yolks and almond extract and mix again for 2 minutes.

Step 3

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 the finely chopped almonds and mix them using a spatula until combined.

Step 4

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 edges, it means that they are ready. Serve the almond cookies warm, and enjoy!

Cooking Notes

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.


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