Ingredients
Method
- Whisk together melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract in a small bowl until smooth.
- Fold in ground almonds, flour, and salt. Set aside.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter, light brown sugar, and granulated sugar together using an electric mixer on high speed until fluffy, about 2 minutes.
- Add egg yolks, vanilla extract, and almond extract to the mixture and beat on medium speed until pale and fluffy.
- Add the flour mixture and ground almonds to the wet ingredients. Mix on low speed until just combined.
- Scoop dough into 18 portions using a large (2 tbsp) cookie scoop. Roll each portion into a ball and use a ½ tablespoon to create a slight indent in the center.
- Add about ½ tablespoon of frangipane to each dough ball and slightly flatten it. Top with sliced almonds.
- Place cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 12-13 minutes, until the edges are lightly golden.
- Use a large circular cookie cutter to gently scoot around each cookie to achieve a perfect round shape.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dust cooled cookies with powdered sugar before serving.
Nutrition
Notes
These cookies are a perfect balance of chewy almond goodness and rich frangipane centers. The addition of sliced almonds and powdered sugar adds a beautiful finish, making them ideal for any occasion.