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  • Catherine Irvin

The Almond Cookie

My biased opinion is there is no smell greater than vanilla extract in the kitchen, but almond extract deserves an honorable mention. We'll let him in the group chat for now, but allow me to enlighten you with how my brain works before we circle back to all things almond.

golden brown cookies stacked on top of each other with crumbles
soft, chewy, and almond-y

Why I made this cookie

If it wasn't already evident, food is my love language. Whether it's your birthday, your boyfriend dumped you, I owe you an apology, you need a pick-me-up in a new city, or your fish died, my brain tells me that food will cure all. These are my 50% Italian genes (thanks, Mom) and my harmony-seeking Libra mindset that have created this perfect storm.


March is a busy month in my family, as my parents have birthdays 11 days apart. Gifts are great and often unwarranted at this age, but my mind immediately thinks of "what can I cook or bake to show this person I care."


Karen, my mother, is a huge biscotti lover and more specifically, an almond biscotti lover. Almond flavoring is often overlooked in the kitchen, but I knew I had to create something simple with this flavor profile for her. Hence, the creation of the almond cookie that combines three sources of almond through the flour, the extract, and the almond butter.


He's simple, toasty, warm, and chewy. So simple I wouldn't knock eating a few of these for breakfast to accompany your cup of coffee or tea (speaking from personal experience here). Oh, and bonus round—he's gluten-free.


As always, may the inspiration found here find light in your kitchen. Happy birthday, Karen! You're the queen of our castle and I love you.


XO//CATH

 

The recipe


1/2 cup unsalted butter, softened

1 1/2 cups sugar

1 tsp vanilla extract

1 tsp almond extract

1 tsp salt

1/2 cup almond butter

2 eggs, room temperature

2 3/4 cups almond flour

1 tsp baking soda


How to make it happen:

  1. In a mixing bowl, beat softened butter and sugar on high for about 2 mins. Add extracts, salt, almond butter, and eggs on medium speed. Mix until evenly combined, pausing to scrape down the sides of the bowl as needed.

  2. On low speed, gradually add in almond flour and baking soda. Use a rubber spatula to fold the dough a few times and evenly distribute all ingredients.

  3. Freeze the dough for 1 hour.

  4. Use a cookie dough scooper (I use 1 tablespoon) to scoop out even-sized balls onto a baking sheet.

  5. Bake at 350ºF for 16-18 mins, or until lightly golden brown around the edges.

  6. Let cool for about 15 mins before enjoying warm out of the oven, or my favorite, cold from the fridge.

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