How to Make Chewy Almond Cookies

These chewy almond cookies are buttery, lightly crisp on the edges, and full of real almond flavor and texture. With chunks of toasted almonds, almond extract, and a golden finish, they’re perfect for anyone who loves a nutty, not-too-sweet cookie with a little bite.

Quick Look

Why You’ll Love These Almond Cookies

• Loaded with chopped almonds for texture
• Rich almond extract gives a bold, nostalgic flavor
• No mixer needed—just a bowl and spoon
• Great balance of chewiness and crisp edges

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 1/2 tsp almond extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tbsp orange zest (about 1 medium orange)
• 1/2 tsp salt
• 3/4 cup chopped roasted almonds
• Optional: sliced almonds or turbinado sugar for topping

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until smooth and fluffy.
3. Beat in the egg and almond extract until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, orange zest and salt.
5. Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
6. Fold in chopped roasted almonds.
7. Scoop dough into tablespoon-sized balls and place 2 inches apart on the baking sheet.
8. Optionally press a few sliced almonds on top of each cookie or sprinkle with turbinado sugar for added texture.
9. Bake for 12–14 minutes, until edges are golden and centers are still slightly soft.
10. Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack.

How to Make Chewy Almond Cookies

Recipe by The Slow Table TeamCourse: DessertDifficulty: Easy

Servings

20

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

160

kcal

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened

• 3/4 cup granulated sugar

• 1/4 cup light brown sugar, packed

• 1 large egg

• 1 1/2 tsp almond extract

• 1 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1 tbsp orange zest (about 1 medium orange)

• 1/2 tsp salt

• 3/4 cup chopped roasted almonds

• Optional: sliced almonds or turbinado sugar for topping

Directions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until smooth and fluffy.
• Beat in the egg and almond extract until fully incorporated.
• In a separate bowl, whisk together flour, baking soda, orange zest and salt.
• Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
• Fold in chopped roasted almonds.
• Scoop dough into tablespoon-sized balls and place 2 inches apart on the baking sheet.
• Optionally press a few sliced almonds on top of each cookie or sprinkle with turbinado sugar for added texture.
• Bake for 12–14 minutes, until edges are golden and centers are still slightly soft.
• Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack.

Tips & Variations

• For a crispier cookie, bake an additional 1–2 minutes
• Add a dash of cinnamon for a warmer flavor
• Swap roasted almonds for slivered or sliced if you prefer a lighter texture
• Dip half the cookie in dark chocolate and let set for a fancier treat

How to Serve

• Serve with coffee, espresso, or milk
• Perfect for gifting or enjoying with biscotti-style flair
• Pair with fresh fruit or vanilla ice cream

Storage

• Store in an airtight container at room temperature for up to 1 week
• Freeze cookie dough balls for up to 3 months and bake straight from frozen (add 1–2 minutes)