I packed everything I love about an almond croissant into a chewy, powdered sugar-dusted cookie with a rich frangipane center. These almond cookies are crisp at the edges, soft in the middle, and dangerously hard to stop eating.

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I’m obsessed with these almond cookies because they hit that almond croissant craving without pretending to be breakfast. Each one is chewy at the edges, soft in the middle, and stuffed with a frangipane center that tastes rich, nutty, and seriously hard to share.

I love the little crunch from sliced almonds on top and the snowy finish from powdered sugar. And yes, I will absolutely eat one over the sink before the tray cools.

But the real pull is that deep almond flavor, sweet but not boring, fancy-ish but still totally snackable. Frangipane in a cookie.

Honestly, enough said.

Ingredients

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Butter makes these cookies rich, soft, and honestly kind of bakery-level cozy.
Granulated sugar brings crisp edges and that classic sweet cookie bite.
Brown sugar adds chewiness and a little caramel vibe.
So good.
Eggs help everything hold together and keep the texture tender.
Almond extract is the main character here, bold, nutty, and sweet.
Vanilla extract softens the almond flavor so it doesn’t taste too sharp.
Flour gives the cookies structure, so they’re not just sweet puddles.
Baking powder adds a little lift, keeping the cookies from feeling heavy.
Salt balances the sugar.
Basically, don’t skip it.
Almond flour makes the frangipane filling nutty, soft, and slightly fancy.
Frangipane butter keeps the filling creamy and rich in the best way.
Sliced almonds add crunch on top, which you’ll definitely notice.
Powdered sugar makes them pretty.
Plus, it adds a soft sweet finish.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1/2 cup (100 g) light brown sugar, packed

2 large eggs, room temperature

1 teaspoon almond extract

1 teaspoon vanilla extract

3 cups (375 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon fine salt

For the frangipane filling: 1 cup (100 g) almond flour or finely ground blanched almonds

For the frangipane filling: 6 tablespoons (85 g) unsalted butter, softened

For the frangipane filling: 1/3 cup (67 g) granulated sugar

For the frangipane filling: 1 large egg

For the frangipane filling: 1 teaspoon almond extract

For the frangipane filling: 1 tablespoon all purpose flour

1/2 cup sliced almonds, for topping

Powdered sugar, for dusting (about 2 tablespoons or to taste)

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, cream 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy.

3. Beat in 2 room temperature large eggs, 1 teaspoon almond extract and 1 teaspoon vanilla extract until combined.

4. Whisk together 3 cups (375 g) all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt; gradually mix into the wet ingredients to form a soft dough.

5. For the frangipane filling, beat 6 tablespoons (85 g) softened unsalted butter with 1/3 cup (67 g) granulated sugar until smooth, then mix in 1 cup (100 g) almond flour, 1 large egg, 1 teaspoon almond extract and 1 tablespoon all purpose flour until creamy.

6. Scoop about 1 1/2 tablespoon portions of cookie dough and flatten each slightly in your hand to form a disk.

7. Place about 1 teaspoon of frangipane in the center of each dough disk, then fold and seal the dough around the filling and roll lightly to form a ball.

8. Arrange cookie balls on the prepared sheets about 2 inches apart, press gently to flatten slightly, and top each with sliced almonds to cover the top.

9. Bake 10 to 12 minutes or until edges are set and tops are lightly golden, rotating pans halfway through for even baking.

10. Cool on the baking sheet for 5 minutes, transfer to a wire rack to cool completely, then dust with powdered sugar to taste before serving.

Equipment Needed

1. Two rimmed baking sheets lined with parchment paper
2. Large mixing bowl and one medium bowl
3. Electric hand mixer or stand mixer with paddle attachment
4. Rubber or silicone spatula
5. Whisk
6. Dry and liquid measuring cups plus measuring spoons
7. Tablespoon cookie scoop or tablespoon and small spoon for filling
8. Baking or kitchen scale for accurate weights
9. Wire cooling rack

FAQ

Can I make the dough ahead of time and chill it? Yes. Wrap the dough tightly and refrigerate up to 3 days or freeze up to 1 month. Bring to workable temperature in the fridge before rolling.

How do I prevent the frangipane from leaking during baking? Chill the filled cookies for 15 to 30 minutes before baking to firm the butter and help the frangipane hold its shape. Do not overfill and leave a small border of dough around the edge.

Can I use all almond flour instead of sliced almonds for topping? You can, but sliced almonds add texture and visual appeal. If using almond flour, sprinkle it lightly after baking or mix with a little melted butter and press gently on top before baking.

What is the best way to measure flour for consistent results? Spoon the flour into the measuring cup and level with a knife or weigh it for accuracy: 3 cups equals 375 grams.

Can I replace almond extract with more vanilla? You can, but the almond extract gives the cookies their characteristic flavor. If omitting, increase vanilla extract to 2 teaspoons and consider adding a few drops of almond-flavored liqueur if available.

How should I store the baked cookies and how long do they stay fresh? Store cooled cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week. Layer with parchment to prevent sticking. You can also freeze baked cookies up to 3 months; thaw at room temperature before serving.

Almond Cookies Recipe Substitutions and Variations

Unsalted butter (1 cup): substitute equal parts vegan buttery spread or solid coconut oil if dairy free. If using salted butter, reduce added salt by about 1/4 teaspoon.
Eggs (2 large): replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water, rested 5 minutes for a vegan binder; or use 1/4 cup unsweetened applesauce per egg for a slightly softer crumb.
Almond flour for frangipane (1 cup): swap with equal weight hazelnut flour or finely ground blanched walnuts for a different nutty profile; for texture closest to almond flour, use another blanched nut and sift once.
All purpose flour (3 cups): use a 1:1 gluten free baking blend in place of AP flour for gluten free cookies; if using whole wheat pastry flour, start with 75 percent of the amount and expect a heartier, slightly denser cookie.

Pro Tips

1. Chill the dough briefly for 20 to 30 minutes if it feels too soft. Cooler dough is easier to shape and helps the cookies hold their frangipane pocket without flattening too much in the oven.

2. Use room temperature ingredients for both dough and filling so they blend smoothly, but avoid warming the almond filling too much when mixing. If the frangipane becomes runny, pop it in the fridge for 10 minutes to firm up before scooping.

3. Seal each cookie very well around the filling to prevent leaks during baking. Pinch the seams together, then roll gently between your palms to smooth the surface so the sliced almonds sit neatly on top.

4. Watch the edges, not just the tops, when baking. Remove the cookies as soon as the edges are set and lightly golden so the centers stay tender. Cool on the sheet for a few minutes to finish setting before transferring to a rack, then dust with powdered sugar just before serving.

Almond Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

468

kcal

Equipment: 1. Two rimmed baking sheets lined with parchment paper
2. Large mixing bowl and one medium bowl
3. Electric hand mixer or stand mixer with paddle attachment
4. Rubber or silicone spatula
5. Whisk
6. Dry and liquid measuring cups plus measuring spoons
7. Tablespoon cookie scoop or tablespoon and small spoon for filling
8. Baking or kitchen scale for accurate weights
9. Wire cooling rack

Ingredients

1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
2 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups (375 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
For the frangipane filling: 1 cup (100 g) almond flour or finely ground blanched almonds
For the frangipane filling: 6 tablespoons (85 g) unsalted butter, softened
For the frangipane filling: 1/3 cup (67 g) granulated sugar
For the frangipane filling: 1 large egg
For the frangipane filling: 1 teaspoon almond extract
For the frangipane filling: 1 tablespoon all purpose flour
1/2 cup sliced almonds, for topping
Powdered sugar, for dusting (about 2 tablespoons or to taste)

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy.
Beat in 2 room temperature large eggs, 1 teaspoon almond extract and 1 teaspoon vanilla extract until combined.
Whisk together 3 cups (375 g) all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt; gradually mix into the wet ingredients to form a soft dough.
For the frangipane filling, beat 6 tablespoons (85 g) softened unsalted butter with 1/3 cup (67 g) granulated sugar until smooth, then mix in 1 cup (100 g) almond flour, 1 large egg, 1 teaspoon almond extract and 1 tablespoon all purpose flour until creamy.
Scoop about 1 1/2 tablespoon portions of cookie dough and flatten each slightly in your hand to form a disk.
Place about 1 teaspoon of frangipane in the center of each dough disk, then fold and seal the dough around the filling and roll lightly to form a ball.
Arrange cookie balls on the prepared sheets about 2 inches apart, press gently to flatten slightly, and top each with sliced almonds to cover the top.
Bake 10 to 12 minutes or until edges are set and tops are lightly golden, rotating pans halfway through for even baking.
Cool on the baking sheet for 5 minutes, transfer to a wire rack to cool completely, then dust with powdered sugar to taste before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.