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Ingredients
Scale
- 3 tbsp (42 g) unsalted butter, melted
- 1/3 cup (66 g) granulated white sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup + 2 tbsp (40 g) ground almonds
- 1/3 cup (42 g) all-purpose flour, spooned and leveled
- Pinch of salt
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 2 tsp almond extract
- 1/2 cup (54 g) ground almonds
- 1/2 cup (50 g) sliced almonds, for topping
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together melted butter, granulated sugar, egg yolk, vanilla, and almond extract until smooth.
- Fold in ground almonds, flour, and a pinch of salt. Set aside.
- In another bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt.
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in egg yolks, vanilla, and almond extracts until pale and fluffy.
- Gradually combine dry ingredients and ground almonds into the wet mixture.
- Scoop dough into balls, create an indent, fill with frangipane, and top with sliced almonds.
- Bake the cookies for 12-13 minutes or until lightly golden brown.
- Shape cookies while warm, cool slightly, and dust with powdered sugar.
Notes
Ensure butter is at room temperature for easier mixing.
Use a cookie scoop for consistent sizing.
Experiment with different extracts for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 6
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
- Cholesterol: 30