Glazed Almond Cookies
Delightful glazed almond cookies feature buttery textures and crunchy almonds, perfect for almond lovers and special occasions, offering a classic sweet treat with a nutty twist.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add egg yolks, then mix in chopped almonds, sifted flour, and salt.
- Roll the dough into 1-inch balls.
- Place the balls on a greased cookie sheet and flatten slightly.
- Brush the tops of the cookies with egg white.
- Press half an almond into the center of each cookie.
- Bake at 375°F (190°C) for 10 minutes or until lightly browned.
Tips & Substitutions
For a richer flavor, consider toasting the chopped almonds before adding them to the dough. If you need a substitute for almond extract, you can use a mix of vanilla extract and a few drops of any nut extract, such as hazelnut. Make sure to sift the flour to ensure light and fluffy cookies, which is crucial for this recipe.
Serving Suggestions
These Glazed Almond Cookies are delightful on their own or paired with a cup of tea or coffee. They also make a lovely addition to dessert platters alongside Rhubarb 'N Dumplings or Chocolate Chip Pan Brownies for a varied treat selection. Garnish with a dusting of powdered sugar for an elegant touch.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer, then transfer to a freezer bag, where they'll keep for up to three months. To reheat, warm them in a preheated oven for a few minutes until just soft.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Almond Cookies contains roughly 85 calories, with 1g protein, 3g carbohydrates, and 6g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just yolks?
Using whole eggs instead of just egg yolks will change the texture of the cookies, making them cakier rather than dense and chewy. If you want to experiment, try one egg yolk with one whole egg to balance the moisture while still keeping some of the richness.
What can I use instead of butter?
If you need a dairy-free option, you can use coconut oil or a plant-based butter substitute. Keep in mind that these alternatives may slightly alter the flavor and texture, so choose a product that is solid at room temperature for the best results.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges and still soft in the center. They will continue to firm up as they cool, so avoid overbaking to ensure they remain tender and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).