If you’re anything like me, you believe there’s no such thing as too many almonds, and these Triple Almond Cookies are living proof! With buttery, golden edges and an irresistibly tender bite, these cookies celebrate almonds in three delightful ways: creamy almond flour, crunchy toasted nuts, and a kiss of almond extract. Add a pop of creamy white chocolate (if the mood strikes), and you’ve got a recipe that’s love at first nibble. Whether shared at gatherings or savored with coffee, these cookies are evidence that the best treats often come from simple, joyful baking.
Ingredients You’ll Need
Gather these pantry staples and a handful of almond-centric stars! Each ingredient brings something special, creating the distinctive flavor, texture, and aroma that make these Triple Almond Cookies unforgettable.
- Unsalted butter (1 cup, softened): The foundation for a rich, creamy dough and perfect cookie texture.
- Granulated sugar (3/4 cup): Adds sweetness and that classic cookie crunch on the edges.
- Light brown sugar (1/2 cup, packed): Brings a hint of caramel flavor and helps the cookies stay soft.
- Large eggs (2): Bind everything together and create chewy, flavorful cookies.
- Vanilla extract (1 teaspoon): Deepens the flavor and rounds out the almond essence.
- Almond extract (1 teaspoon): The secret weapon for a robust, unmistakable almond taste.
- All-purpose flour (2 1/2 cups): Gives the cookies structure and tender crumb.
- Baking soda (1/2 teaspoon): Ensures gentle lift and lovely spread.
- Salt (1/2 teaspoon): Makes all the other flavors pop.
- Chopped toasted almonds (1 cup): For plenty of crunch and satisfying nutty bites in every cookie.
- Almond flour (1/2 cup): Boosts both nuttiness and tenderness, plus a delicate crumb.
- White chocolate chips or chunks (3/4 cup, optional): Adds a touch of creamy sweetness and a pretty visual contrast.
How to Make Triple Almond Cookies
Step 1: Prepare Your Equipment
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Having your baking sheets prepped and ready makes the rest of the process quick and ensures even baking and easy cleanup—no sticking or frustration here!
Step 2: Cream the Butter and Sugars
In a large bowl, use a stand or hand mixer to beat together the softened butter, granulated sugar, and brown sugar. You’ll want to mix until the texture is light and fluffy, usually about 2-3 minutes. This step is key for a tender crumb—it’s where the “cookie magic” starts!
Step 3: Add Eggs and Extracts
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla and almond extracts. This step locks in flavor and ensures everything is evenly blended so every bite of your Triple Almond Cookies is rich and aromatic.
Step 4: Combine the Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and almond flour until well combined. Almond flour brings extra tenderness while the whisking ensures there are no lumps and the raising agents are distributed evenly.
Step 5: Make the Dough
Gradually add the dry ingredients to your wet mixture, beating on low until just combined. Don’t over-mix—stopping when no more streaks of flour remain ensures a soft, delicate texture. Fold in the chopped toasted almonds and white chocolate chips or chunks if you’re using them. The dough will be full of texture and promise!
Step 6: Scoop and Shape
Using a tablespoon or a cookie scoop, drop heaped spoonfuls of dough onto the prepared baking sheets, spacing each about 2 inches apart. If you want an extra flourish, gently press a few sliced almonds on top of each mound for gorgeous, bakery-worthy tops.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes, until the edges are lightly golden and centers are still slightly soft. This is the secret to those melt-in-your-mouth centers! Let the cookies rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. That patience pays off with perfect Triple Almond Cookies every time.
How to Serve Triple Almond Cookies
Garnishes
For a beautiful finishing touch, sprinkle a few extra sliced almonds on each cookie before baking; they’ll toast up golden and add something special. If you want to make them even more decadent, drizzle a little melted white chocolate over the cooled cookies for a sweet, eye-catching glaze.
Side Dishes
These cookies shine all on their own, but if you’re serving them as part of a dessert spread or cookie tray, consider pairing them with fresh berries, a bowl of vanilla ice cream, or even an almond-infused hot chocolate. Triple Almond Cookies are also perfect alongside a cup of coffee or tea for a mid-day pick-me-up.
Creative Ways to Present
Gift your Triple Almond Cookies in a pretty tin lined with parchment, wrap them in cellophane with a ribbon for party favors, or stack them high on a cake stand for a centerpiece that invites everyone to dig in. For a fun twist, sandwich a scoop of vanilla or almond gelato between two cookies for the ultimate homemade ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Store cooled Triple Almond Cookies in an airtight container at room temperature. They’ll stay fresh for up to five days, retaining their soft centers and crispy edges, ready for any cookie craving that comes your way.
Freezing
If you want to get ahead or bake in batches, these cookies freeze beautifully! Place the cooled cookies in a single layer in an airtight container or zip-top freezer bag, separating layers with parchment paper. They’ll keep well for up to two months, perfect for last-minute guests or whenever the mood for Triple Almond Cookies hits.
Reheating
To restore that irresistible just-baked texture, warm the cookies in a 300°F oven for 3–5 minutes straight from the freezer, or give them a quick (10–15 second) zap in the microwave. They’ll taste as fresh as the day you made them, with the rich aroma and nutty flavors shining through.
FAQs
Can I make these cookies gluten-free?
Absolutely! Simply substitute your favorite 1-to-1 gluten-free flour for the all-purpose flour, and be sure your baking powder and other add-ins are gluten-free. The almond flour already brings a lovely tenderness, so the swap works beautifully.
What’s the best way to toast almonds for this recipe?
Spread raw almonds in a single layer on a baking sheet and toast at 350°F for about 8-10 minutes, stirring once. Watch closely so they don’t burn! Toasting intensifies the flavor and brings out that wonderful crunch for your Triple Almond Cookies.
Do I have to use white chocolate chips?
Not at all! The Triple Almond Cookies are delicious on their own due to the nutty trio, but the white chocolate adds creamy sweetness if you’re in the mood. Dark or milk chocolate chips work well, too—feel free to experiment!
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it (well wrapped) for up to 48 hours before baking. Chilling overnight can deepen the flavors and make for even more flavorful Triple Almond Cookies.
How do I prevent my cookies from spreading too much?
If your dough seems too soft, pop it in the fridge for 30 minutes before baking. Using parchment-lined sheets and giving cookies enough space ensures lovely, round cookies with just the right amount of spread.
Final Thoughts
I can’t wait for you to bite into one of these Triple Almond Cookies and taste just how wonderful a simple, nutty treat can be. Whether you’re baking for loved ones or savoring a well-deserved treat, this recipe is sure to become a favorite in your kitchen. Give them a try and let the sweet, toasty almond magic win you over!
Print
Triple Almond Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Triple Almond Cookies are a delightful treat bursting with almond flavor. Soft and chewy with crunchy almonds and sweet white chocolate, they are perfect for any occasion.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped toasted almonds
- 1/2 cup almond flour
- 3/4 cup white chocolate chips or chunks (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Extracts: Add eggs one at a time, then mix in the vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and almond flour.
- Mix Wet and Dry Ingredients: Gradually add dry ingredients to wet, mixing until just combined.
- Add Almonds and Chocolate: Fold in chopped almonds and white chocolate chips if using.
- Bake: Scoop dough onto baking sheets, bake for 10–12 minutes until edges are golden.
- Cool: Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra almond flavor, top with sliced almonds before baking.
- Cookies freeze well and can be made ahead.
- White chocolate is optional for added sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
