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Perry’s Almond Cookies
Credit:
Jake Stangel
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 24
Ingredients
Ingredient Checklist
1 1/4 cups unbleached all-purpose flour
1/2 cup almond flour
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup confectioners’ sugar
1 large egg, room temperature
1/2 teaspoon pure almond extract
3/4 teaspoon pure vanilla extract
24 whole almonds
Fine sanding sugar, for sprinkling
Cook's Notes
The almond flour can be replaced with skin-on whole almonds that have been finely ground in a food processor.
Gallery
Perry’s Almond Cookies
Credit:
Jake Stangel
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 24
Gallery
Perry’s Almond Cookies
Credit:
Jake Stangel
Perry’s Almond Cookies
Credit:
Jake Stangel
Perry’s Almond Cookies
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 24
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 24
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, room temperature
- 1/2 cup confectioners’ sugar
- 1 large egg, room temperature
- 1/2 teaspoon pure almond extract
- 3/4 teaspoon pure vanilla extract
- 24 whole almonds
- Fine sanding sugar, for sprinkling
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together both flours and salt. Beat butter with confectioners’ sugar on medium speed until light and fluffy, about 3 minutes. Add egg and both extracts; beat until combined (mixture may appear curdled). Reduce speed to low; beat in flour mixture just to combine. Drop rounded tablespoons of dough onto parchment-lined baking sheets, leaving 1 inch between each cookie. Lightly press 1 almond into center of each; generously sprinkle tops with sanding sugar.
Bake, rotating sheets and rack positions halfway through, until cookies are set and golden on bottoms, 22 to 25 minutes. Let cool 5 minutes on sheets; transfer to a wire rack and let cool completely, about 30 minutes. Cookies can be stored in an airtight container at room temperature up to 1 week.
Cook's Notes
The almond flour can be replaced with skin-on whole almonds that have been finely ground in a food processor.
Cook’s Notes
The almond flour can be replaced with skin-on whole almonds that have been finely ground in a food processor.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Perry’s Almond Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Perry’s Almond Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
