Soy-Free Delicious Almond Cookies
Indulge in the irresistible charm of homemade **Soy-Free Delicious Almond Cookies**, a perfect treat for almond lovers and those with soy sensitivities. These melt-in-your-mouth cookies combine the warm nuttiness of ground almonds with a buttery, tender crumb, enhanced by a hint of vanilla and almond extracts for a rich flavor profile. Featuring a delightful crunch from sliced almonds baked into each bite, these cookies are beautifully golden and subtly sweet, thanks to the blend of granulated and brown sugars. Quick and easy to prepare in just 20 minutes, they’re an effortlessly elegant addition to any dessert table or a comforting snack for everyday cravings. With no soy ingredients and made with simple pantry staples, this recipe is as wholesome as it is delicious. Perfect for gatherings, gift-giving, or a quiet moment with a cup of tea, these almond cookies are guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 3/4 cup Ground almonds or almond flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar, packed
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Almond extract
- 1/2 cup Sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground almonds, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. You can use a hand mixer or stand mixer for best results.
Add the egg, vanilla extract, and almond extract to the butter-sugar mixture, beating well until incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid over-mixing as it can make the cookies dense.
Fold in the sliced almonds, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the almond cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 205.9 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 545 mg | 42% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
