Unbelievably tender and bursting with almond flavor, these meltaway cookies are your next baking project. They’re so good, they might just disappear before you can say ‘almond’!
Why This Recipe Works
- The combination of almond extract and finely ground almonds gives these cookies an irresistible flavor and texture.
- Using confectioners’ sugar instead of granulated sugar ensures a melt-in-your-mouth quality that’s hard to beat.
- The dough is chilled before baking, which helps the cookies maintain their perfect shape and prevents spreading.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds
- 1/4 teaspoon salt
Equipment Needed
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
Instructions
Step 1: Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and confectioners’ sugar until light and fluffy. This should take about 3 minutes on medium speed. The mixture should look pale and feel smooth to the touch.
Step 2: Add Almond Extract
Mix in the almond extract until fully incorporated. The aroma at this stage is heavenly, so take a moment to enjoy it!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, finely ground almonds, and salt. Gradually add this to the butter mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Step 4: Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This step is crucial for preventing the cookies from spreading too much during baking.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Use a cookie scoop or spoon to form small balls of dough, placing them about 2 inches apart on the prepared sheets. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips and Tricks
For an extra almond punch, toast the ground almonds before adding them to the dough. This deepens their flavor and adds a slight crunch. If you’re short on time, you can freeze the dough for 20 minutes instead of chilling it in the fridge, though the texture might be slightly different. Always use unsalted butter to control the saltiness of your cookies, and consider doubling the batch—they’re that good!
Recipe Variations
- Swap almond extract for vanilla or lemon extract for a different flavor profile.
- Add a handful of chocolate chips or dried fruit to the dough for extra texture and taste.
- Roll the baked cookies in additional confectioners’ sugar for a sweeter finish.
- For a festive touch, dip half of each cooled cookie in melted chocolate.
Frequently Asked Questions
Can I use almond flour instead of ground almonds? Yes, almond flour can be used as a substitute for ground almonds, but keep in mind that the texture might be slightly finer, which could affect the cookies’ melt-in-your-mouth quality.
How do I store these cookies? Store them in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 2 days or frozen for up to a month. Just let it thaw slightly before baking.
Summary
These almond meltaway cookies are a delightful treat that combines the rich flavor of almonds with a tender, buttery texture. Perfect for any occasion, they’re sure to impress with their simplicity and taste.