Glazed Almond Cookies are a delightful treat that combines a buttery cookie base with the crunch of almonds, all topped with a sweet almond-flavored glaze. Perfect for any occasion, these cookies are sure to become a new favorite in your baking repertoire.
Butter provides the rich, creamy base for the cookie dough, helping to create a tender texture. Make sure it's softened for easy mixing. Granulated sugar sweetens the dough and aids in spreading during baking. Adding a large egg gives the dough structure and moisture, while vanilla extract enhances the overall flavor profile. All-purpose flour forms the body of the dough, with baking powder acting as a leavening agent to give the cookies a slight rise. A pinch of salt balances the sweetness. Finely chopped almonds introduce a nutty flavor and satisfying crunch. For the glaze, powdered sugar creates a smooth topping, with milk adjusting the consistency. A dash of almond extract intensifies the nutty aroma in the glaze.
These cookies pair wonderfully with a light, floral tea, such as jasmine or chamomile, which complements the almond flavor without overpowering it. For a festive touch, consider serving them alongside a bowl of fresh berries or a dollop of whipped cream. They also make a charming addition to a holiday cookie platter.
First, set your oven to preheat at 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy—this should take about 2-3 minutes on medium speed. Next, add in the egg and vanilla extract, beating until everything is well blended.
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that the baking powder is evenly distributed throughout the flour, which is crucial for even baking. Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed just until the dough starts to come together—avoid over-mixing as it can make the cookies tough. Gently fold in the chopped almonds with a spatula, making sure they are evenly distributed.
Roll tablespoon-sized portions of the dough into balls and place them on the prepared baking sheet, leaving about 2 inches between each ball to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. While the cookies are cooling on a wire rack, prepare the glaze by combining powdered sugar, milk, and almond extract in a small bowl. Stir until smooth, then drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.
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