Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the dough. Set aside.2.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- In a large mixing bowl, or the bowl of your stand mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, which contributes to the cookies' tender texture.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps to create a stable emulsion. Stir in the almond extract and vanilla extract until well combined.2 large large eggs, 1 teaspoon almond extract, 0.5 teaspoon vanilla extract
- Gently stir in the finely ground almonds until just incorporated into the wet ingredients. Be careful not to overmix at this stage.0.5 cup finely ground almonds (almond meal or flour)
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. A wooden spoon or spatula is best here to avoid overdeveloping the gluten, which can lead to tough cookies. Do not overmix the dough; stop as soon as no dry streaks of flour remain.2.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 1 cup unsalted butter, softened, 1.5 cups granulated sugar, 2 large large eggs, 1 teaspoon almond extract, 0.5 teaspoon vanilla extract, 0.5 cup finely ground almonds (almond meal or flour)
- For easier handling and to prevent excessive spreading, cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. This step is particularly helpful if your kitchen is warm.
- Once chilled, scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size.
- Gently flatten each dough ball slightly with the palm of your hand or the bottom of a glass. If desired, press a few sliced almonds onto the top of each cookie for added texture and visual appeal.Sliced almonds for garnish
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still appear slightly soft. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.
- Once completely cooled, you can dust the cookies with powdered sugar for an elegant finish.powdered sugar for dusting
Notes
Store in an airtight container at room temperature for up to 5 days. To reintroduce moisture if they lose chewiness, place a slice of bread in the container. Freeze for up to 3 months.
