Triple Almond Cookies Recipe
If you’re a nut lover on the hunt for your next baking obsession, these Triple Almond Cookies are about to win your heart. They’re crisp at the edges, chewy in the center, and loaded with layers of almond flavor from almond flour, sliced and chopped almonds, and a delightful swirl of almond paste. One bite and you’ll also fall in love with how their buttery richness balances their nutty depth. Whether you’re craving an afternoon treat or planning a holiday cookie exchange, this recipe delivers irresistible cookies with bakery-worthy flair and home-baked comfort.
Ingredients You’ll Need
The magic of Triple Almond Cookies starts with a handful of honest, good-quality ingredients. Each element brings its own special flair, from richness and texture to that unforgettable almond aroma and flavor. Here’s what you’ll need, plus a few tips for making the most of every bite.
- Almond flour: Delivers deep almond flavor and a moist, tender crumb — make sure to use finely ground for best results.
- All-purpose flour: Provides structure and the perfect cookie texture when balanced with almond flour.
- Baking soda: Lends just the right lift, giving your cookies a lightly chewy center.
- Salt: Don’t skip it! A little salt sharpens every sweet, nutty note.
- Unsalted butter, softened: Ensures rich, creamy flavor; softened butter creams up light and fluffy for that delicate texture.
- Granulated sugar: Sweetens and helps create those irresistibly crisp edges.
- Large egg: Binds your dough for cookies that hold together beautifully yet stay tender.
- Vanilla extract: Rounds out the flavors and adds warm aromatic notes.
- Almond extract: The secret weapon — just a splash makes every bite extra fragrant and almond-forward.
- Sliced almonds: Add gorgeous texture and a satisfying crunch, especially if you toast them first.
- Chopped almonds: Bring bursts of nutty flavor and a rustic, hearty bite.
- Almond paste, crumbled: Threads of sweet almond richness swirl through every cookie, setting these apart from your everyday batch.
How to Make Triple Almond Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F so it’s perfectly hot when you’re ready to bake. Line a large baking sheet with parchment paper for easy release and minimal fuss when it’s time to transfer the cookies. This quick step guarantees an even bake and no sticky clean-up.
Step 2: Whisk the Dry Ingredients
In a medium bowl, briskly whisk together almond flour, all-purpose flour, baking soda, and salt. Taking a minute to blend these dry ingredients evenly ensures your Triple Almond Cookies rise just right and bake to consistent tenderness throughout.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together for about 2 to 3 minutes, until the mixture turns pale and fluffy. This step helps aerate the dough, giving your cookies that melt-in-your-mouth bite and light golden edges.
Step 4: Add Egg and Extracts
Crack in the large egg, then add both vanilla and almond extracts to the creamed butter-sugar mixture. Mix until everything’s beautifully combined; this is the moment when your kitchen really starts to smell irresistible!
Step 5: Incorporate the Dry Ingredients
Slowly add the whisked dry ingredients into the wet mixture. Stir until a soft, cohesive dough forms — don’t overmix, just blend until you no longer see streaks of flour. The dough should feel supple and slightly sticky, thanks to that almond flour.
Step 6: Fold in the Triple Almond Goodness
Gently fold in the sliced almonds, chopped almonds, and crumbled almond paste. Take care to distribute them evenly so each scoop of dough is studded with nutty bites and sweet almond richness. This trio infuses every cookie with texture and powerful flavor.
Step 7: Scoop and Bake
Using a tablespoon or small cookie scoop, portion out dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are becoming lightly golden and the centers are still a touch soft. That gentle golden hue is your sign they’re perfectly done!
Step 8: Cool and Serve
Let your fresh-baked Triple Almond Cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief rest lets the cookies finish setting up and makes them easier to handle without breaking. Once they’re cool, you’ll taste how the flavors meld and the texture shines!
How to Serve Triple Almond Cookies
Garnishes
For a little extra flair, sprinkle a few slivered almonds or a light dusting of powdered sugar atop your Triple Almond Cookies just before serving. A drizzle of dark chocolate offers an elegant (and delicious) finishing touch, taking these cookies from everyday treat to dinner party showstopper.
Side Dishes
These cookies pair beautifully with a steaming mug of coffee, a frothy latte, or even a little glass of almond milk for the full experience. During the holidays, serve alongside other festive cookies or a fresh fruit platter for textural and flavor contrast.
Creative Ways to Present
Stack a few Triple Almond Cookies, tie with a ribbon, and give as heartfelt gifts during holidays or special occasions. For gatherings, serve them as part of an assorted cookie board, or break them up over a bowl of vanilla ice cream for an irresistible sundae.
Make Ahead and Storage
Storing Leftovers
Keep any remaining Triple Almond Cookies in an airtight container at room temperature for up to 4 days. Their flavor actually deepens and develops as they rest, making your second-day cookies even more irresistible!
Freezing
To freeze, allow the cookies to cool completely, then layer them between sheets of parchment in a freezer-safe box or bag. They’ll stay fresh for up to 2 months — just thaw at room temperature when you’re craving a homemade treat or need a quick dessert in a pinch.
Reheating
If you like a just-baked taste, warm the cookies for a few seconds in the microwave or for 3–4 minutes in a low oven (about 300°F). They’ll regain some of that gooey center and toasty almond aroma, making them taste fresh from the oven.
FAQs
Can I use almond meal instead of almond flour?
Almond meal has a coarser texture and includes almond skins, so your cookies might turn out a bit denser and darker. For best results and a refined texture, stick to finely ground almond flour in your Triple Almond Cookies.
What can I substitute for almond paste?
If you’re out of almond paste, try using a small amount of marzipan for a sweeter twist, or omit it — your cookies will still be nutty and delicious, but the texture will be a little less rich and chewy.
Are these cookies gluten-free?
While this recipe calls for both almond flour and all-purpose flour, you can experiment with a gluten-free flour blend in place of the all-purpose flour. Just keep in mind, the texture may change a bit, so give it a test batch!
Can I toast the almonds before adding?
Absolutely! Toasting either the sliced or chopped almonds first brings out an even deeper nuttiness, boosting the flavor of your Triple Almond Cookies. Just spread them on a baking sheet and bake at 350°F for 5 minutes before folding into your dough.
How do I keep the cookies from spreading too much?
If your dough seems very soft, chill it for 20–30 minutes before baking. This simple trick helps the cookies keep their shape and ensures those edges stay just crisp enough.
Final Thoughts
Ready to whip up a batch of Triple Almond Cookies? These cookies are truly something magical — nutty, chewy, and guaranteed to impress. Gather your ingredients, pour a cup of coffee, and share the love (or keep these golden delights all to yourself). Happy baking!
Print
Triple Almond Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Triple Almond Cookies are a delightful treat for almond lovers. Packed with almond flavor from almond flour, chopped almonds, sliced almonds, and almond paste, these cookies are perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Additions:
- 1/2 cup sliced almonds
- 1/4 cup chopped almonds
- 2 tablespoons almond paste, crumbled
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking soda, and salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add wet ingredients: Add the egg, vanilla extract, and almond extract, and mix until combined.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Fold in almonds: Fold in sliced almonds, chopped almonds, and almond paste until evenly distributed.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet and bake for 10–12 minutes.
- Cool: Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crunch, toast the sliced almonds before adding them to the dough.
- These cookies freeze well and are perfect for make-ahead holiday baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
