Delicate cookies with crisp, golden edges and a soft, tender center. The secret is toasting the all-purpose flour until creamy beige, which heightens the almond’s nutty character. A simple, fragrant bake with beautiful texture—ideal with coffee, tea, or an afternoon sweet.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1 cup (100 g) almond flour
- 1 cup (120 g) confectioners’ sugar
- 7 tbsp (100 g) unsalted butter, softened
- 1 large egg
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 1/3 cup (30 g) sliced almonds
- 1 tbsp (15 ml) milk, as needed
Step-by-step recipe
- Toast the flour: add the all-purpose flour to a dry skillet and cook over medium heat for 6–8 minutes, stirring constantly, until it turns a pale creamy beige and smells nutty. Cool completely, then sift.
- Cream the softened butter with the confectioners’ sugar until very light and fluffy, 2–3 minutes.
- Add the egg, vanilla, and a pinch of salt; beat again until smooth.
- Whisk together the toasted all-purpose flour, almond flour, and baking powder.
- In stages, mix the dry ingredients into the butter mixture. If the dough feels a bit dry, add 1 tbsp (15 ml) milk. You’re aiming for a soft, non-sticky dough.
- Chill the dough for 20–30 minutes so it’s easier to shape and the cookies hold their form.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Form 18 balls, about 1 tbsp (25 g) each. Arrange 1 1/2–2 inches (4–5 cm) apart and gently flatten with your palm. Sprinkle with sliced almonds and press them lightly to adhere.
- Bake for 12–15 minutes, until the edges are golden. Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
Nutrition
| Nutrient | Per 1 cookie |
|---|---|
| Calories | 145 |
| Protein | 2.7 g |
| Fat | 8.7 g |
| Carbohydrates | 14.8 g |
| Sugars | 9 g |
| Dietary fiber | 0.8 g |
| Sodium | 65 mg |
Nutrition is estimated for 18 cookies and will vary based on specific ingredients used.
Storage and serving
- Store in an airtight container at room temperature for up to 5–7 days.
- For extra crispness, warm in the oven for 3–4 minutes at 320°F (160°C) before serving.
- Freezing: freeze shaped raw dough balls or baked cookies for up to 2 months. Bake from frozen, adding 2–3 minutes to the time.
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Tips and variations
- Flour toasting: aim for a light caramel hue and a bold toasty, nutty aroma. Avoid scorching.
- Sweetness: replace up to 30% of the confectioners’ sugar with light brown sugar for subtle caramel notes.
- Texture: for a crumblier bite, use 1 egg yolk instead of a whole egg and add 1–2 tsp water.
- Flavor swap: use 1/2 tsp almond extract in place of vanilla for a more pronounced almond profile.
- Gluten-free: substitute rice or corn flour for the all-purpose flour and toast it as directed.
FAQ
Why toast the flour?
Toasting develops nutty notes, deepens flavor, lends a creamy tint, and encourages a more delicate crumb.
Can I replace almond flour?
Yes—use hazelnut or cashew flour 1:1. The flavor and fat content will shift slightly; you may need 1–2 tsp more flour or a touch less milk.
Why did my cookies spread?
The dough was too soft or the baking sheet too warm. Chill the dough 20–30 minutes and use a cool, parchment-lined sheet.
Do I need to sift after toasting?
Yes—sifting removes any lumps and ensures an even crumb.