Almond Extract Cookies Recipe
These soft, sugary Almond Meltaway Cookies are so light, they literally melt in your mouth. The simple almond glaze on top is the perfect finishing touch. Just one bite, and you’ll be hooked!
(Oh, and by the way – meltaway cookies aren’t just about almonds! If you like the look of these, check out my Lemon Meltaway Cookies, Vanilla Meltaway Cookies, and Coconut Meltaway Cookies, too.)
Just like the name suggests, these cookies quite literally “meltaway” in your mouth! Meltaway cookies are a bit like a shortbread cookie, topped with a light layer of icing. But instead of being firm and dense like shortbread, they’re super soft, with a delicate, fine crumb that packs a buttery, almond-scented punch.
Gooey Butter Cookies
For anyone in your life who has a sweet tooth, these would make the perfect treat. Even if that person is you! They’re great for cookie swaps and Christmas cookies, too. And if you’re hosting a tea party for the littles in your life, elegant-yet-cozy almond meltaway cookies are pretty much required!
With their sugary almond icing and soft almond centers, these meltaway cookies naturally have one ingredient that’s the star: almond (extract, that is)! Here’s everything you’ll need:
Since almond extract gives these cookies their special flavor, you really benefit from using a good-quality extract that’s made from real almonds. Because some extracts are made from other ingredients, as it turns out.
Easy Cut Out Sugar Cookies Recipe (plus Video)
Imitation almond extracts contain the same flavor “chemicals” that almonds do, but the quality and taste is not as good, because those compounds are either synthetic (made in a lab) or taken from other ingredients like peach pits. Look on the bottle for “bitter almond oil.” That’s how you know your extract is the real deal.
The most blissful thing about these meltaway cookies, aside from how heavenly the flavor and texture is? How easy they are to make!
Cookie baking is fun, especially when you have a few helpful tips and tricks up your sleeve! These are my top tips for perfect almond meltaway cookies.
Italian Almond Chocolate Cookies
Since the icing contains dairy, keep your almond meltaway cookies stored airtight in the fridge. They’ll keep for up to 2 weeks! Just take the cookies out of the fridge to come to room temperature again before serving.
You can freeze these cookies for up to 3 months. Store them in an airtight container and use parchment paper to separate the layers.
Storage: Since the icing contains dairy, keep your almond meltaway cookies stored airtight in the fridge. They’ll keep for up to 2 weeks! Just take the cookies out of the fridge to come to room temperature again before serving.
Almond Sugar Cookies With Simple Icing
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.Almond Meltaway Cookies are soft and tender sugar cookie that literally melts your mouth! The almond frosting adds to the almond goodness of this delicious cookie.
I keep telling myself I’m not going to bake this holiday. We are headed down to California for Christmas since Baby Wilkes is due right after Christmas and his parents aren’t traveling. I’ll probably do a little baking down there and today’s Almond Meltaway Cookies will be at the top of the list. I miss the days when my girls lived at home and we use to host a cookie baking day! Cookie baking day just isn’t as much fun when you are in the kitchen by yourself!
They are similar to sugar cookies, but a little lighter and more fragile in texture. They melt away in your mouth, hence the name
Chocolate Chip Almond Extract Cookies
You can freeze them in an airtight container for up to 3 months. Because they are a more fragile cookie, flash freeze them in a single layer first and then put into a zippered freezer bag or container. See all my tips for freezing cookies here. If you are going to freeze them I recommend freezing them unfrosted. I do think these cookies are better eaten after baking though.
If you are looking for a new cookie recipe to dress up your Christmas cookie plate this year you are going to want to give these meltaway cookies a try. Especially if you like almond! The cookie is light, crispy around the edges and soft in the middle.
Calories: 164 kcal (8%) Carbohydrates: 22 g (7%) Protein: 1 g (2%) Fat: 8 g (12%) Saturated Fat: 5 g (31%) Cholesterol: 27 mg (9%) Sodium: 95 mg (4%) Potassium: 28 mg (1%) Fiber: 1 g (4%) Sugar: 14 g (16%) Vitamin A: 246 IU (5%) Calcium: 11 mg (1%) Iron: 1 mg (6%)
The Best Sugar Cookie Recipe!
Did you make this? I love seeing what you made. Be sure to share a picture and tag @ on social media!These shortbread base almond extract cookies are delicious and easy to make! These crunchy cookies are dipped in chocolate and sprinkled with toasted almonds!
Today I am sharing my almond extract cookies. I love shortbread cookies so I use my shortbread cookie recipe as a base.
Previously I’ve shared other recipes with my shortbread cookie recipe such as easy cinnamon cookies, easy slice-and-bake vanilla shortbread cookies and chocolate orange cookies.
Shortbread Almond Extract Cookies
I strongly suggest you try this almond version too; I believe almond extract should be a staple in our houses just like vanilla extract. It adds so much to recipes.
Have you tried my peach bars? If you still haven’t, you should try and see how these bars reach another level with almond extract.
In general, there is a high amount of butter in shortbread cookies. Usually, butter amount and flour amount are very close to each other in shortbread cookies, with a low amount of sugar.
Almond Cherry Cookies
In my shortbread cookies, you may find the butter amount is lower than many other shortbread recipes. You’ll still end up with buttery cookies with my recipe. Below in the recipe card, I also write how much butter you should use if you love very buttery cookies.
If you want, you can make these almond cookies as slice-and-bake. You can check my chocolate orange cookies and vanilla shortbread cookies for step-by-step photos.
I use these cookies in my easy strawberry mousse dessert (without chocolate and almond pieces) as layers. Strawberry mousse and crunchy almond extract cookies make a nice combination.
Almond Crescent Cookies Recipe
I make today’s recipe without a mixer. If you prefer to use a mixer you can check my vanilla shortbread cookies post for the dough. You’ll use almond extract instead of vanilla extract.
First, I mix flour and sugar in a large mixing bowl. Then I add pure almond extract and mix with a spoon.
I add room temperature cubed butter and cut the butter into the flour mixture with a fork. Alternatively, you can rub the butter and the flour mixture with your fingertips.
Chinese Restaurant Almond Cookies Recipe
The mixture will be crumbly. This is how shortbread cookies should be. I use my hands to bring the dough together. If you are able to make a ball, it means the dough is ready.
I roll the dough into 20 gram balls (almost 1 tablespoon) and place them on a baking sheet. Alternatively, you can divide the dough into equal 28 pieces and roll them into balls. I squeeze the dough to bring the dough together to make proper balls.
You can press the balls with the palm of your hands but I prefer using my measuring cup to flatten the balls properly. First I put parchment paper on the balls so my measuring cup doesn’t stick to the dough. Then I slightly press the balls with circular motions.
Almond Flour Cookies
While the cookies are baking, I toast almonds in a small pan for 5 minutes(stirring often to avoid burning)until they give off their fragrance. As I have 28 cookies, I use 28 almonds. 1 almond is enough for 1 cookie. When they are cool, I roughly chop them.
The cookies look soft when I remove them from the oven but they become crunchy as they cool on the baking sheet for 10 minutes.
You will see some puffs on the cookies. I take a clean parchment paper and place over the cookies and put the measuring cup over the parchment paper. Then I gently press the cookies and the puffs go. I clean the back of the parchment paper as needed before I press on a new cookie.
Almond Thumbprint Cookies With A Salted Caramel Center
While they are cooling, I melt the chocolate over bain-marie. I dip the cookies into the melted chocolate, place on parchment paper and sprinkle chopped almonds over chocolate.
Yes! You can keep the dough in the fridge for up to 3 days or in the freezer for up to 3 months. You should thaw the dough overnight in the fridge before giving the shape. If you want to make these cookies as slice and bake, (you can check my vanilla shortbread cookies), first you should give the shape to the dough and then keep in the fridge or freezer. When ready to bake you can cut into slices and bake.
Yes, you can. You should thaw overnight in the fridge before you enjoy. But if you want a shiny look, you can freeze the cookies before dipping into chocolate and once they come to room
Posting Komentar untuk "Almond Extract Cookies Recipe"