Soft, chewy, and full of delectable almond flavor, these Almond Paste Cookies are cookie perfection for nut-lovers!
Inspired by Wegmans’ Almond Burst Cookies, these cookies are soft and wonderfully chewy, and filled with a homemade almond paste that’s packed full of nutty goodness.
These cookies are perfect for Christmas cookie boxes or platters, but also wonderful any time year-round.
Made with simple pantry staples, these babies are quick and easy to make, and won’t last long on your holiday table!
The Almond Paste
This almond paste comes together quickly and gets piped out (or spooned) on a parchment-lined baking tray and popped in the freezer for a bit, so it’s nice and easy to stick right in the middle of our cookie dough. Simple perfection!
The Almond Cookie Dough
The cookie dough is similar to a soft sugar cookie, with the addition of some light brown sugar (for subtle yet decadent depth of flavor), and a little almond extract, so the whole cookie is filled with nutty goodness.
Do I Have to Chill the Cookie Dough?
It’s optional to chill this dough prior to baking, but I do recommend it for best results. Chilling for 24-48 hours prior to baking allows the almond paste’s flavor to develop more, allowing for a more pronounced almond flavor. The flour in the cookie dough itself also hydrates more in this time, creating a slightly thicker, chewier cookie.
So for the best flavor and texture, I recommend an overnight chill.
Storing & Making Almond Paste Cookies Ahead of Time
These cookies stay soft and fresh for a few days if stored inside an airtight container at room temperature. You can also prep the cookie dough ahead of time; simply follow the recipe up until the chill period, then place inside an airtight container and store in the freezer for up to 2 months. Thaw overnight before baking as directed in the recipe.
More Cookies You’ll Adore:
- Nutella Stuffed Brown Butter Cookies – more nutty goodness!
- Dubai Chocolate Chip Cookies – the BEST pistachio cream-filled cookies!
- Fudgy Double Chocolate Chip Cookies – like cookies and brownies had a baby
- Brown Butter Peanut Butter Cookies – the best ever PB cookies
- Cube of Cheese Cookies – Inspired by The Devil Wears Prada
Almond Paste Cookies
Ingredients
For the Almond Paste:
- 29 grams (2 Tablespoons) butter, at room temperature
- 34 grams (2 Tablespoons + 2 teaspoons) light brown sugar
- 1 large egg yolk
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 50 grams (½ cup) almond flour, aka ground almonds
- 4 grams (1 Tablespoon) all-purpose flour
For the Cookie Dough:
- 226 grams (2 sticks) unsalted butter, at a cool room temperature
- 150 grams (¾ cup) light brown sugar
- 100 grams (½ cup) granulated sugar
- 1 large egg + 1 egg yolk
- 1 Tablespoon vanilla extract
- ½ teaspoon almond extract
- 325 grams (2 ½ cups) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
To Finish:
- 67 grams (⅓ cup) granulated sugar, for rolling
- Powdered sugar, for dusting, optional
Instructions
Make the Almond Paste:
- In a medium bowl, combine the butter and brown sugar until smooth. Add the egg yolk, almond extract, and vanilla extract and mix until combined. Add the almond flour and all-purpose flour and mix until just combined. (You can use a sturdy spatula or electric hand mixer for this – either works just fine.)
- Line a baking tray with parchment paper. Spoon the almond paste into a small piping bag and pipe into 18 approximately 1 Tablespoon-sized mounds. Alternatively, you can just use two spoons to portion out the almond paste.
- Place in the freezer for at least 1 hour, or until completely solid.
Make the Cookie Dough:
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using an electric hand mixer), place the butter, brown sugar, and granulated sugar. Cream on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl.
- Add the egg, egg yolk, vanilla extract, and almond extract. Mix until combined, about 1 minute. Scrape the bowl down again, ensuring that everything on the very bottom is incorporated.
- Add the flour, baking powder, and salt. Mix until just combined.
- Using a large 3-Tablespoon cookie scoop, portion the dough into balls.
- Flatten each dough ball out with your fingers, to about 3" in diameter. Place a frozen ball of almond paste inside each cookie dough disc. Gently wrap the edges of the dough around the almond paste, then roll into smooth into a ball using your palms. Press down the top of each cookie dough ball to flatten slightly, to about 1" tall.
- Optional but Recommended: Place the prepared cookie dough balls on a large rimmed baking tray and wrap the tray well in plastic wrap (or place in one layer inside an airtight container). Place in the fridge and allow to chill for at least 24 hours or up to three days. This improves the flavors and textures of the cookies.
- To bake, preheat oven to 350°F / 175°C. Place finishing granulated sugar in a small bowl.
- Roll cookie dough balls in granulated sugar. Place on light-colored aluminum baking sheets lined with parchment paper, spacing at least 3 inches apart to allow for spreading.
- Bake on the middle rack, one tray at a time, for 11-13 minutes, or until the edges are just lightly golden brown and the middles look just slightly damp. Allow to cool completely on baking sheets before dusting with powdered sugar and serving.
- Cooled cookies keep well stored inside an airtight container at room temperature for about 4 days.
