Description
Buttery cookies packed with toasted almonds, almond paste, and white chocolate chips for a triple dose of almond flavor!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sliced almonds, toasted
- 1 cup almond paste, crumbled
- 1 cup white chocolate chips (or almond bark, chopped)
Instructions
- Cream Butter and Sugars: In a large bowl (or stand mixer), beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add Eggs and Extracts: Beat in eggs one at a time, then stir in vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Almonds, Paste, and Chocolate: Gently fold in toasted sliced almonds, crumbled almond paste, and white chocolate chips (or chopped almond bark).
- Chill Dough: Cover and chill dough in the refrigerator for at least 30 minutes (or longer, even overnight).
- Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and Bake: Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake: Bake for 9-11 minutes, or until edges are golden brown and centers are set.
- Cool: Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Toasting Almonds: Toast almonds at 350°F (175°C) for 5-7 minutes, or until lightly golden brown.
- Almond Paste Substitute: If you can’t find almond paste, you can make your own or substitute it with marzipan. Marzipan is sweeter than almond paste, so you may want to reduce the amount of sugar in the dough slightly if you use it.
- Chocolate Variations: Use white chocolate chips, chopped almond bark, or milk chocolate chips.
- Extract Variations: Experiment with orange extract or amaretto liqueur.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Make Ahead: Cookie dough can be refrigerated for up to 2 days or frozen for up to 2 months.
- Chewier Cookie: Substitute some all-purpose flour with bread flour.
- Crisper Cookie: Use melted butter instead of softened butter.
- Troubleshooting:
- Spreading Too Much: Ensure oven is preheated, use correct flour amount, don’t overmix, chill dough longer.
- Not Spreading Enough: Use correct flour and butter amounts.
- Burning: Lower oven temperature or shorten baking time.
- Too Dry: Don’t overbake, use correct flour amount.
- Too Soft: Bake for correct time, use correct butter amount.
- Prep Time: 20 minutes
- Cook Time: 9 minutes