Create almond cookies like a pro with my step-by-step guide. Elevate your baking game with these buttery, almond-scented delights with a luscious powdered sugar glaze.
Preheat the oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until fluffy. Mix in the almond extract. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl.
With the mixer on low, slowly add in the dry ingredients (adding about 1/4 cup at a time until mixed).
Using a small cookie scoop, portion the dough onto the baking sheet. Using dampened hands, roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Using your thumb, press down down gently to flatten. Refrigerate dough balls on pan for 5 minutes.
Bake 7 minutes. The middle will look unbaked but will finish cooking on pan. Let cooking sit on pan a few minutes and place almond slices on top of each cookie, if using. Then remove to a cooling rack.
Glaze
In a small bowl, whisk together the sugar, almond extract, and enough water to create a glaze that is thin and loose. Drizzle glaze over the top of the cookies. Let set.
Notes
Storage: Cookies will keep in an airtight container at room temperature up to 2 days. Freeze:Keep in an airtight container in the freezer up to 3 months.