Almond Dream Cookies
These Almond Dream Cookies are buttery, nutty, and delightfully crunchy. Perfectly sweet and melt-in-your-mouth, they're an irresistible treat for any occasion.
Servings: 24 servings
Ingredients
- 1 cup butter softened
- 1 cup granulated white sugar
- 2 large eggs separated
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely chopped slivered almonds
- 1 teaspoon salt
- 1 cup additional slivered almonds for rolling the cookies
- 1 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden color.
- Line your baking sheets with parchment paper. This will prevent the cookies from sticking and allow for easy cleanup.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which helps create a lighter cookie texture.
- Beat in the egg yolks one at a time, followed by the almond extract. Make sure everything is well combined.
- In another clean bowl, whip the egg whites until stiff peaks form. This step is crucial for achieving the light texture we desire in our cookies.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter mixture, combining well.
- Gently fold in the finely chopped slivered almonds, being careful not to deflate the whipped egg whites.
- Using a cookie scoop, form balls of dough and roll them in the additional slivered almonds. Place them on the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cool, dust the tops with powdered sugar for a beautiful finish.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Wire Rack
Notes
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
- For a nut-free version, substitute slivered almonds with sunflower seeds.
- Use vegan butter and aquafaba to make this recipe vegan-friendly.
- Ensure butter is softened to avoid dense cookies.
- Do not overmix dough after adding flour to keep cookies tender.