Ingredients
**Dry Ingredients**
1½ cups all-purpose flour
½ cup almond flour
½ teaspoon baking powder
¼ teaspoon salt
**Wet Ingredients**
¾ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
1 large egg
1½ teaspoons almond extract
1 teaspoon vanilla extract
**Mix-ins**
½ cup sliced almonds
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg, almond extract, and vanilla extract, mixing until smooth.
4. In a separate bowl, whisk together the flours, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Gently fold in the sliced almonds.
7. Scoop the dough into 1½-tablespoon portions and place them on the baking sheets.
8. Bake for 11–13 minutes, until the edges are lightly golden.
9. Let cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Refrigerate dough for up to 48 hours to deepen flavor.
Dip in white chocolate for a festive holiday variation.
Store in an airtight container at room temp for 4 days or freeze for 2 months.
Pair with vanilla ice cream or serve beside Buttery Pound Cake or Snowball Cake for contrast.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg