Almond Paste Cookies
Almond Paste Cookies are soft, wonderfully chewy, and filled with homemade almond paste that's pure heaven to eat. Made with simple ingredients, these cookies are quick and easy to make and are sure to be a hit with any almond fans!
Servings: 18 large 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.
Notes
Freezing the Almond Paste: If you don’t have space in your freezer for a baking tray, you can skip freezing the almond paste and instead carefully spoon it in the middle of each flattened-out cookie dough ball. Note this will be messier to shape.
Freezing the Cookies: Once the filled, shaped cookies have chilled for at least 24 hours, you can store the cookie dough balls inside an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed above.