Frangipane Almond Cookies (Print Version)
# Ingredients:
→ Frangipane Filling
01 -
3 tablespoons (42g) unsalted butter, melted
02 -
1/3 cup (66g) granulated white sugar
03 -
1 egg yolk
04 -
1/2 teaspoon vanilla extract
05 -
1/2 teaspoon almond extract
06 -
1/4 cup + 2 tablespoons (40g) ground almonds
07 -
1/3 cup (42g) all-purpose flour, spooned and leveled
08 -
Pinch of salt
→ Cookie Dough
09 -
1 3/4 cups (219g) all-purpose flour, spooned and leveled
10 -
1/2 teaspoon baking powder
11 -
1/2 teaspoon baking soda
12 -
1/2 teaspoon salt
13 -
3/4 cup (168g) unsalted butter, softened
14 -
3/4 cup (165g) light brown sugar
15 -
1/4 cup (50g) granulated white sugar
16 -
2 egg yolks, at room temperature
17 -
1 tablespoon vanilla extract
18 -
2 teaspoons almond extract
19 -
1/2 cup (54g) ground almonds
→ Topping
20 -
1/2 cup (50g) sliced almonds
21 -
Powdered sugar for dusting
# Instructions:
01 -
In a small bowl, whisk together the melted butter, sugar, egg yolk, vanilla and almond extracts until well combined. Then fold in the ground almonds, flour, and a pinch of salt until smooth. Set this mixture aside.
02 -
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cookie dough.
03 -
In a large bowl, cream the butter and both sugars with an electric mixer on high speed until fluffy, about 2 minutes. Add the egg yolks, vanilla, and almond extract, mixing on medium speed until pale and fluffy. Add the flour mixture and ground almonds, mixing on low speed just until combined.
04 -
Using a 2-tablespoon capacity cookie scoop, portion the dough into 18 balls. Roll each into a ball and use a 1/2 tablespoon measuring spoon to make an indent in the center. Add 1/2 tablespoon of frangipane to the center and slightly flatten it out. Top each cookie with sliced almonds.
05 -
Place 6 cookies at a time on a prepared baking sheet, spacing them 2 inches apart. Bake for 12-13 1/2 minutes until light golden brown. Immediately after baking, use a large circular cookie cutter to scoot around each cookie to create a perfect circular shape.
06 -
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust each cookie with powdered sugar before serving.
# Notes:
01 -
The "scooting" technique with a cookie cutter helps create perfectly round cookies
02 -
Can be stored in an airtight container for up to 5 days
03 -
For the best texture, don't overbake these cookies