Go Back

SOFT AND CHEWY ALMOND COOKIES

5 from 1 vote
Author: Lindsay Nathanson

Ingredients
  

  • 2 1/2 cups cake flour (287g)
  • 1 cup all purpose flour (120g)
  • 2 teaspoons corn starch
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/3 cup unsalted butter, room temperature (305g)
  • 1 1/2 cups sugar (300g)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • Slivered almonds
Print Recipe
Pin Recipe

Instructions
 

  • Preheat oven to 350 degrees and prepare a baking sheet with parchment.
  • In a medium bowl, whisk together all dry ingredients and sprinkles. Set aside.
  • In a stand mixer fitted with a paddle attachment, combine butter and sugar. Mix on high until light and fluffy.
  • Add eggs and extracts.
  • Add dry ingredients and mix until just combined.
  • Using a a medium ice cream scoop, scoop dough balls onto baking sheet 3 to 4 inches apart.
  • With the palm of your hand or the back of a large wooden spoon, flatten cookies slightly.
  • Lightly press about 5 slivered almonds in a flower shape on top of each cookie
  • Bake for 10-12 minutes.
  • Transfer to a wire rack to cool.

Notes

*Makes about 22 cookies