Almond Cookies with Frangipane
Indulge in these dreamy almond cookies that melt in your mouth, featuring a luscious, gooey frangipane filling that will transport you straight to pastry heaven! With just a handful of ingredients and a simple mixing technique, you can whip up this delightful treat in about half an hour. Trust us, these cookies are like a warm hug in dessert form, reminiscent of buttery almond croissants!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
👨🍳 Instructions
💡 Pro Tips
- ✓Toast your almonds at 325°F for 8-10 minutes before grinding to intensify flavor compounds through Maillard reactions and reduce moisture content to 2-3% for better grinding.technique325°F, 8-10 minutes
- ✓Grind almonds with 10-15% of your total sugar to prevent oil release and clumping - the sugar acts as an abrasive and absorbs almond oils.technique10-15% sugar ratio
- ✓Chill frangipane filling for at least 30 minutes before piping to firm the butter and prevent spreading during baking, maintaining defined shapes.timing30 minutes
- ✓Bake at 325°F instead of higher temps because almond flour browns 40% faster than wheat flour due to higher protein and fat content.equipment325°F
- ✓Use almond extract at 0.5-1 teaspoon per cup of almond flour since benzaldehyde compounds are volatile and dissipate during baking - start conservative as it intensifies.ingredient0.5-1 tsp per cup
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Almond Cookies with Frangipane
Indulge in these dreamy almond cookies that melt in your mouth, featuring a luscious, gooey frangipane filling that will transport you straight to pastry heaven! With just a handful of ingredients and a simple mixing technique, you can whip up this delightful treat in about half an hour. Trust us, these cookies are like a warm hug in dessert form, reminiscent of buttery almond croissants!
📝 Ingredients
👨🍳 Instructions
💡 Pro Tips
- ✓Toast your almonds at 325°F for 8-10 minutes before grinding to intensify flavor compounds through Maillard reactions and reduce moisture content to 2-3% for better grinding.technique325°F, 8-10 minutes
- ✓Grind almonds with 10-15% of your total sugar to prevent oil release and clumping - the sugar acts as an abrasive and absorbs almond oils.technique10-15% sugar ratio
- ✓Chill frangipane filling for at least 30 minutes before piping to firm the butter and prevent spreading during baking, maintaining defined shapes.timing30 minutes
- ✓Bake at 325°F instead of higher temps because almond flour browns 40% faster than wheat flour due to higher protein and fat content.equipment325°F
- ✓Use almond extract at 0.5-1 teaspoon per cup of almond flour since benzaldehyde compounds are volatile and dissipate during baking - start conservative as it intensifies.ingredient0.5-1 tsp per cup