Description

Enjoy these delightful Triple Almond Cookies featuring a rich almond flavor from almond flour, sliced almonds, and almond extract. Soft in the center and lightly golden on the edges, these cookies combine traditional and white chocolate chips for an added touch of sweetness. Perfect for almond lovers looking for a quick and easy baked treat.

Ingredients

Wet Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon almond extract

Dry Ingredients

1 1/4 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Add-ins

1/2 cup sliced almonds
1/2 cup white chocolate chips (optional)

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
Add Egg and Almond Extract: Beat in the egg and almond extract until the mixture is smooth and fully combined to infuse almond flavor throughout.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt to evenly distribute leavening and seasoning.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and tough cookies.
Fold in Almonds and Chips: Gently fold in the sliced almonds and white chocolate chips if using, ensuring an even distribution throughout the dough.
Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden while the centers remain soft, indicating the perfect chewy texture.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage.

Notes

White chocolate chips are optional but add a lovely sweetness and contrast to the nutty flavor.
Ensure butter is softened for easier creaming and better texture.
You can substitute almond extract with vanilla extract if almond extract is unavailable, but it will alter the flavor profile.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
For a crunchier cookie, bake an extra 2 minutes but watch closely to avoid overbaking.