As the warm scent of almonds fills your kitchen, you can almost hear the whisper of cherished memories and loving family gatherings. These Almond Meltaway Cookies are more than just a treat—they’re a delightful bite of nostalgia, taking you back to sunlit afternoons spent baking surrounded by loved ones. With their delicate crumble and enchanting flavor, every nibble brings a smile borne from tradition and comfort.
Why make this recipe?
These Almond Meltaway Cookies are a celebration of simplicity and flavor. They blend rich butter with a hint of almond, creating a melt-in-your-mouth experience that is perfect for any occasion—be it a festive holiday gathering, a cozy afternoon tea, or even just a special moment for yourself. The icing adds a touch of sweetness and elegance, making these cookies not only a delicious snack but also a lovely treat to share with friends and family. Let’s dive into how to make these dreamy cookies!
How to make Almond Meltaway Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
- 1 cup powdered sugar
- 1 to 2 tablespoons milk (or substitute with water)
- 1 teaspoon almond extract
Directions:
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a Silpat mat and set it aside; the anticipation is building, and soon you’ll have something special to savor.
- In a medium bowl, whisk together the flour, baking powder, and salt, letting the dry ingredients mingle their intentions. Set this aside and focus on creating your buttery dream.
- In the bowl of a stand mixer, beat the room-temperature butter and granulated sugar together until the mixture becomes light and fluffy—this is where the magic starts!
- Add the egg and the 2 teaspoons of almond extract, mixing until everything is harmoniously combined.
- Slowly add in the flour mixture, about 1/2 cup at a time, patiently mixing until completely combined.
- Now comes the fun part! Roll about a tablespoon of dough into small circles, and then gently press them into a disk shape using your hands or the bottom of a cup. Place these lovely disks on your prepared baking sheet.
- Bake for 8 minutes. Don’t worry if they don’t look browned or overly cooked—they’re just subtly perfect beneath that surface!
- Once done, remove them from the oven and let the cookies rest on the baking sheet for 5 minutes, allowing them to solidify just a bit. Then, transfer them to a wire rack to cool completely.
To ice your cookies:
- In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and 1 teaspoon of almond extract until you reach a smooth consistency. If your icing feels too thick, add a splash more milk to bring it to life.
- Using a spoon, gracefully smooth the icing over the top of each cookie, letting your creativity shine through. Allow the icing to set for about 10 minutes, or until hardened.
- Store your finished cookies in the fridge, and remember to let them come to room temperature before serving to make the most of their wonderful flavors.
How to serve Almond Meltaway Cookies
These cookies are delightful on their own, but they truly shine when paired with a cup of your favorite tea or coffee. Serve them on a beautiful platter for a touch of elegance, or fill a cookie jar and let their inviting aroma draw friends and family to the kitchen. Without a doubt, they will be the highlight of any gathering!
How to store Almond Meltaway Cookies
After you’ve baked and adorned your cookies, store them in an airtight container in the refrigerator. This will keep them fresh for up to a week. Just remember to let them come to room temperature before indulging, as that enhances the flavors and textures beautifully.
Tips to make Almond Meltaway Cookies
- Ensure your butter is at room temperature—it makes for a smoother and creamier dough.
- For a unique twist, consider adding finely chopped almonds to the dough for added crunch.
- If you love a stronger almond flavor, feel free to up the almond extract in the icing or dough to suit your taste.
Variations
For a bit of colorful excitement, dip half of each cooled cookie in melted dark or white chocolate, allowing it to set on parchment paper before storing. You could also experiment by using citrus zest in the icing to create a bright contrast to the almond flavor!
FAQs
1. Can I freeze Almond Meltaway Cookies?
Yes! These cookies freeze well. Just make sure to layer them with parchment paper in an airtight container, and they can last for up to three months in the freezer.
2. What can I use if I don’t have almond extract?
You can substitute it with vanilla extract for a different flavor profile, or even experiment with hazelnut extract for an exciting twist!
3. How can I make these cookies gluten-free?
You can use a 1:1 gluten-free flour substitute instead of all-purpose flour. Just make sure to check the blend you choose for the best results!
There’s something incredibly special about baking that invites warmth and love into your home. Almond Meltaway Cookies, with their tender texture and dreamy flavor, are bound to become a new favorite. Embrace the joy of baking, allow yourself to create, and remember: every cookie tells a story—make yours sweet. Happy baking!
Almond Meltaway Cookies
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a Silpat mat.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer, cream together the room temperature butter and granulated sugar until light and fluffy.
- Add the egg and 2 teaspoons of almond extract to the butter mixture, mixing until combined.
- Gradually mix in the flour mixture, about 1/2 cup at a time, until fully incorporated.
- Roll about a tablespoon of dough into small balls and press them into disks. Place on the prepared baking sheet.
- Bake for 8 minutes. They should not look browned, but should be subtly cooked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- In a small bowl, whisk together powdered sugar, 1 tablespoon of milk, and 1 teaspoon of almond extract until smooth.
- Smooth the icing over each cooled cookie and let set for about 10 minutes.