Triple Almond Cookies Recipe
If you’re dreaming of a cookie that’s nutty, buttery, soft in the middle, and lightly crisp on the edges, meet your new favorite: Triple Almond Cookies. With a triple dose of almond goodness—almond flour, toasted almonds, and fragrant almond extract—these cookies are guaranteed to steal the spotlight on any cookie platter. They come together fast, look gorgeous with their sprinkled sliced almonds, and deliver that wonderfully rich almond flavor in every bite. Whether you’re making them for a gathering or simply want a special treat to pair with coffee, these cookies are here to dazzle!
Ingredients You’ll Need
You won’t believe how something so deeply delicious can come from such humble ingredients! Each one plays a key role: the flours create a tender crumb, the blend of sugars ensures the perfect chew, and all those layers of almond add irresistible flavor and crunch.
- Unsalted butter (1 cup, softened): Delivers rich flavor and gives the cookies their soft, melt-in-your-mouth texture.
- Granulated sugar (1 cup): Adds sweetness and helps the edges crisp up beautifully.
- Brown sugar (1/2 cup, packed): Gives extra depth and chewiness—don’t skip it!
- Eggs (2 large): Bind everything together and add moisture for that perfect cookie softness.
- Almond extract (1 teaspoon): The secret weapon for bold, aromatic almond power in your Triple Almond Cookies.
- All-purpose flour (2 1/2 cups): The structure-building base of this cookie dough.
- Baking soda (1 teaspoon): Ensures lightness and just enough rise as your cookies bake.
- Salt (1/2 teaspoon): Essential for balancing out the sweetness and enhancing nutty notes.
- Chopped toasted almonds (1 cup): Deliver crunch, deeper flavor, and a pretty nut-studded look.
- Almond flour (1 cup): Intensifies almond flavor while creating tender, moist crumbs.
- White chocolate chips (1 cup, optional): For pops of creamy sweetness that complement all that almond (totally delicious, but optional!).
- Sliced almonds (for topping): Sprinkle on top for crunch, elegance, and even more almond magic.
How to Make Triple Almond Cookies
Step 1: Prep the Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C). Grab a couple of baking sheets and line them with parchment paper, which guarantees easy release and perfectly golden bottoms. This little bit of prep work sets you up for cookie success!
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine your softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer to beat them together until the mixture turns fluffy and pale—this aerates the dough and creates those classic soft centers.
Step 3: Add Eggs and Almond Extract
One at a time, crack in your eggs, making sure each is fully incorporated before adding the next. Then pour in that luscious teaspoon of almond extract. As you mix, breathe in the sweet aroma that makes Triple Almond Cookies totally irresistible.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, almond flour, baking soda, and salt. Whisking first ensures everything is evenly distributed, giving your cookies lift where needed and perfect, even texture throughout.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, mixing gently until just combined—no over-mixing or you’ll lose that dreamy tender texture! The dough should feel thick, but easy to scoop.
Step 6: Add Almonds and Optional White Chocolate Chips
Now comes the fun part: Stir in your chopped toasted almonds and, if desired, white chocolate chips. They’ll add both crunch and creamy richness, making every bite of these Triple Almond Cookies special.
Step 7: Shape the Cookies and Add Sliced Almond Topping
Scoop the dough by tablespoon-sized balls and drop them onto the prepared baking sheets, leaving about 2 inches between cookies. Press a few sliced almonds on top of each—these not only add more flavor but make the cookies look bakery-beautiful!
Step 8: Bake to Perfection
Bake for 10–12 minutes, or until the edges are golden and the centers are just set. Don’t wait for too much color in the middle; they’ll continue to firm up as they cool. Let the cookies sit on the hot baking tray for 5 minutes, then transfer carefully to a wire rack. Let the aroma fill your kitchen as they cool completely… if you can wait that long.
How to Serve Triple Almond Cookies
Garnishes
Your Triple Almond Cookies are beautiful just as they are, thanks to those golden toasted almond slices peeking out on top. But a gentle dusting of powdered sugar adds an elegant finishing touch for serving at holidays, parties, or whenever you want to feel extra fancy.
Side Dishes
Pair these cookies with a cup of strong coffee, hot tea, or a tall glass of cold milk for classic comfort. For a brunch spread or elegant dessert platter, serve alongside fresh berries, whipped cream, or even a scoop of vanilla ice cream to complement their nutty goodness.
Creative Ways to Present
Triple Almond Cookies look fabulous stacked in clear cellophane bags tied with ribbon—think edible gifts with a gourmet touch. Arrange them on a tiered stand for parties or set a few on each guest’s napkin for an unforgettable cookie-table moment! You can even crumble them over yogurt, ice cream, or parfaits for a crunchy, sweet upgrade.
Make Ahead and Storage
Storing Leftovers
Store any leftover Triple Almond Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days, making them perfect for lunchbox treats or easy after-dinner sweets all week long.
Freezing
These cookies freeze wonderfully! Place cooled cookies between sheets of parchment paper and store in a freezer bag or container for up to three months. You can also freeze unbaked portions of dough—just scoop, freeze on a tray, then stash in a bag so you can bake a few fresh cookies anytime!
Reheating
To revive Triple Almond Cookies after freezing, simply let them defrost at room temperature or warm them for 5 minutes in a 300°F oven. This refreshes the texture and brings out the wonderfully nutty aroma all over again.
FAQs
Can I use salted butter instead of unsalted?
Yes! If you only have salted butter on hand, go ahead and use it—just reduce the added salt in the recipe to a pinch. The final flavor will still be deliciously balanced.
Do I have to toast the almonds first?
While you can use raw chopped almonds, toasting them really brings out their flavor and gives the cookies an irresistible crunchy bite. It’s a small step that delivers big rewards, so don’t skip if you have a few extra minutes!
Can I make Triple Almond Cookies gluten free?
Absolutely! Swap the all-purpose flour for a high-quality 1:1 gluten free baking blend. The almond flour already keeps things soft and flavorful, so your gluten free version will be just as heavenly.
What’s the best way to ensure the cookies stay chewy?
Don’t overbake—pull the cookies out as soon as the edges are set and the centers are still slightly soft. They’ll firm up as they cool, staying tender and chewy inside.
Can I leave out the white chocolate chips?
Definitely! The white chocolate is completely optional. The Triple Almond Cookies will still be packed with almond flavor, just with a bit less sweetness and richness, so use what you love.
Final Thoughts
Every batch of Triple Almond Cookies feels like a warm, cheerful occasion—from the first nutty aroma in your kitchen to the last tender crumb. Gather your ingredients and bake up some joy; I promise, you and anyone you share these with will be reaching for seconds!
Print
Triple Almond Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the nutty goodness of these Triple Almond Cookies that are bursting with almond flavor. These chewy and crunchy cookies are perfect for almond lovers!
Ingredients
Main Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon almond extract
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped toasted almonds
- 1 cup almond flour
- 1 cup white chocolate chips (optional)
Topping:
- Sliced almonds for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Almond Extract: Beat in the eggs, one at a time, followed by the almond extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Add Almonds and Chocolate: Stir in the chopped toasted almonds and white chocolate chips if using.
- Scoop and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, press sliced almonds on top of each cookie, and bake for 10–12 minutes.
- Cool and Enjoy: Cool the cookies on the baking sheet before transferring to a wire rack to cool completely.
Notes
- To enhance the almond flavor, toast the sliced almonds before using them as a topping.
- These cookies freeze well after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
