Description
Delicate and buttery almond cookies with a soft center, lightly crisp edges, and a gentle crunch from sliced almonds on top. Perfect for tea time, holidays, or whenever you crave a refined homemade treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup ground almonds, finely ground
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in almond extract.
- In a separate bowl, whisk together flour, baking powder, salt, and ground almonds.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Scoop tablespoon sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press sliced almonds onto the top of each cookie.
- Bake for 12 to 15 minutes, until the edges are lightly golden.
- Allow cookies to cool slightly on the baking sheet, then transfer to a wire rack.
- Dust with powdered sugar once completely cooled and serve.
Notes
- Chill the dough for 20 minutes if it feels too soft before baking.
- Do not overbake, remove when edges are just golden for a soft center.
- Store in an airtight container at room temperature for up to 5 days.
- Cookies can be frozen for up to 2 months and refreshed in a warm oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Sweet Almond London Cookies, almond cookies, butter cookies, tea time cookies, homemade almond dessert