These almond cookies are incredibly versatile. This recipe from Jennifer Mchenry at Bake or Break allows for three distinct variations. The first is the classic almond cookie with or without an almond in the center, the second is a thumbprint cookie filled with jam, and finally a thumbprint cookie with almond butter. These cookies are the perfect companion with a cup of tea (or coffee). The not-so-secret flavor? Almond flour. It makes all the difference.
1 cup (120g) all-purpose flour
¾ cup (75g) almond flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (170g) unsalted butter, softened
½ cup (100g) granulated sugar
¼ cup (50g) firmly packed light or dark brown sugar
1 large egg yolk
1 teaspoon almond extract
sliced almonds, for topping the cookies
1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
2. Whisk together the flour, almond flour, baking soda, and salt. Set aside.
3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the egg yolk and almond extract.
4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
5. Drop the dough by tablespoonfuls onto the prepared pans, leaving about 3 inches between cookies. Flatten each cookie to about 1/2-inch thick.
6. Sprinkle the top of each cookie with sliced almonds.
Or use the thumbprint method to create space for a delicious filling. We used jam and almond butter for another batch. Use any sweet filling that works for you!
7. Bake, one pan at a time, 12 to 14 minutes, or until the edges of the cookies are lightly browned and the tops appear set.