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Adem Recipes

Almond Cookies with Frangipane Center (Bakery Style)

Chewy almond cookies filled with a soft frangipane center, topped with sliced almonds and powdered sugar for a bakery-style finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 14 cookies
Ingredients Method Notes

Ingredients
  

Cookie Dough:
  • 15 tablespoons unsalted butter softened
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 3 1/2 teaspoons vanilla extract
  • 2 1/2 teaspoons almond extract
  • 2 1/8 cups all-purpose flour
  • 7/8 cup ground almonds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Filling & Topping:
  • 1/2 cup sliced almonds
  • Powdered sugar for dusting

Method
 

Preheat oven to 350°F (175°C) and line a baking sheet.
    Cream butter, brown sugar, and granulated sugar until smooth.
      Add egg yolks, vanilla extract, and almond extract, mixing well.
        In a separate bowl, whisk flour, ground almonds, baking soda, baking powder, and salt.
          Gradually mix dry ingredients into wet ingredients until a soft dough forms.
            Scoop dough, flatten slightly, and place a small amount of dough in the center for filling.
              Fold dough around the center and shape into a ball.
                Press sliced almonds onto the top.
                  Bake for 10–12 minutes until edges are set.
                    Let cool, then dust with powdered sugar.

                      Notes

                      Chill dough for easier handling if needed. Do not overbake—centers should stay soft. Store in an airtight container for up to 3 days.