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Toasted Almond Cookies

These almond cookies feature a delicate crunch and tender crumb, highlighted by the rich aroma of toasted almonds. The process involves gently toasting almonds, creaming butter and sugar, and shaping the dough into cookies that bake to a golden perfection, showcasing a warm, nutty flavor and inviting scent.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sliced almonds for toasting
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • pinch flaky sea salt for sprinkling

Equipment

  • Parchment-lined baking sheet
  • Mixing bowl
  • Spatula
  • Small bowl
  • Cookie scoop or tablespoon

Method
 

  1. Preheat your oven to 180°C (350°F). Spread sliced almonds on a baking sheet and toast them in the oven for about 8-10 minutes until golden and fragrant. Remove and let cool; this enhances their nutty aroma.
  2. In a large mixing bowl, cream together softened butter and sugar using a spatula or hand mixer until the mixture is light, fluffy, and slightly pale, about 2-3 minutes. This creates a tender base for the cookies.
  3. Chop the cooled toasted almonds finely and gently fold them into the creamed butter mixture, distributing the nutty flavor evenly throughout the dough.
  4. Add the egg and vanilla extract to the bowl, then beat or fold until the mixture is smooth and well combined. This helps incorporate air and ensures even flavor distribution.
  5. Sift in the all-purpose flour along with a pinch of flaky sea salt. Gently fold the dry ingredients into the wet until just combined. If the dough feels sticky, sprinkle a little more flour to help shape it.
  6. Using a cookie scoop or tablespoon, portion out the dough into small balls and place them onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with your fingers or the back of a fork.
  7. Sprinkle a tiny pinch of flaky sea salt on top of each cookie to enhance the toasted almond aroma and add a subtle savory contrast.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies are set. The kitchen will fill with a warm, toasted almond scent.
  9. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the texture to firm up and flavors to develop.
  10. Once cooled, enjoy these cookies with a cup of tea or coffee. The cookies should be crisp around the edges, tender inside, with a deeply toasted almond aroma that invites every bite.

Notes

For a richer almond flavor, toast the almonds twice—once before grinding and once right before folding into the dough. Chilling the dough for 15 minutes before shaping can also help prevent spreading and make shaping easier.