Description
These Crispy Almond Cookies are delightfully thin and crunchy, offering a perfect balance of sweetness and nuttiness. Ideal for pairing with tea or coffee, they make a wonderful treat for any occasion.
Ingredients
– 1 cup (8 oz.) unsalted butter, softened
– 1 cup sugar
– 2 egg yolks, slightly beaten
– 1½ teaspoons pure almond extract
– 2 cups all-purpose flour
– 1 cup sliced almonds, plus more for topping
Instructions
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg yolks and almond extract to the butter mixture, mixing well.
4. Gradually add the flour, mixing until just combined.
5. Fold in the sliced almonds.
6. Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten each mound slightly and top with additional sliced almonds if desired.
8. Bake for 12–15 minutes, or until the edges are golden brown.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
– For extra crunch, toast the sliced almonds before adding them to the dough.
– Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1cookie
- Calories: 120kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg