Almond cookies are buttery, nutty, and perfectly crumbly. Made with almond flour for extra flavor. Topped with a whole almond. They look fancy. They’re secretly simple. Make a batch. Watch them vanish.
Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Cream Butter & Sugar
Beat butter and sugar until light and fluffy (3 minutes). Add egg, almond extract, and vanilla. Beat until combined.
Mix Dry
Whisk flour, almond flour, salt, and baking soda. Gradually add to wet mixture. Mix until just combined (dough will be soft).
Shape & Top
Scoop 1-tablespoon dough balls onto baking sheets (2 inches apart).
Flatten slightly with your palm. Press an almond into the center of each cookie.
Brush cookies with egg wash.
Bake
Bake 12-15 minutes until edges are lightly golden (centers will still be soft).
Cool & Serve
Cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve with tea or coffee. Elegant. Easy. Addictive.
Summary
Prep Time: 15 min | Bake Time: 15 min | Total: 30 min
Yield: 24-30 cookies | Difficulty: Easy
Storage Notes
Airtight container: 1 week at room temperature. Freezer: 3 months (dough or baked). These cookies stay crisp and buttery for days. Perfect for cookie swaps and holiday gifting.
