Buttery Almond Cookies Recipe (2024)

No almond flour? Add almonds and the flour to a food processor. Vroom. Voila! The flour keeps the almonds from turning into almond butter. Works like a charm and SO much less expensive.

Bob's Red Mill (fairly widely available or by mail directly) has a good almond flour. Also, check Costco for almond flour. Keep it in the freezer for long storage. Any nut flour will go rancid quickly if not stored cold.

I have the same question coz I want to make this and don’t have almond flour

Convection at 300F for 19 minutes, just brown at edges. Regular butter. Slightly thicker than 1/4".

Actually I meant will the recipe work if you sub some almond flour for regular flour?

For my fellow impulsive gluttons with poorly stocked pantries: I was so enticed by the photo that I immediately made these using what I had on hand. I substituted plain flour for the almond flour, unsalted butter for the cultured butter, and table salt for the fine sea salt. The cookies turned out good, but I will use the correct ingredients when I make them again. Cautionary note: I doubled the amount of salt to compensate for my unsalted butter which ended up being too much.

Costco has inexpensive almond flour

Trader Joes also has (relatively) inexpensive almond flour

Nice and buttery. I baked them for 16 minutes and they were a little bit overbaked. An excellent tea cookie but I would have liked more almond flavor.

These cookies are beyond delicious. I followed the recipe exactly as written, and the process was simple. The base/dough is good enough to stand alone for a very simple tea cookie, but the addition of a couple of streaks of icing and toasted almond slices elevates them to the level of what you would expect from a high end bakery - and, they are gorgeous, too! These are high up in the pantheon of wonderful cookies, and I will most definitely be making them again.

I started the process yesterday, made and wrapped the rolls, refrigerated last night and baked today. I made mine gluten-free by using GF flour in addition to the almond flour. Also, and I believe importantly, used cultured butter. These are now one of my favorite cookies. Light and very buttery with the light almond flavor. I did not use the glaze to conserve on sugar consumption. The cookies by themselves are unbelievably delicious. Definitely five stars!

½ hour in freezer 5 min at room temp = 2 hours in freezer. Great recipe.

Amazing!! Even without cultured butter they are some of the most delicious cookies I’ve ever eaten. And I’ve eaten a lot of cookies.

This is The Best recipe. No icing needed. Since I found this I make a batch every week to share.

I made these as directed, and thought the plain cookies were outstanding. (I didn't care for the icing.) I also loved them as sandwich cookies with bittersweet chocolate filling.

Unlike many people, I thought the icing was the best part. I tripled the almond extract in the dough and the icing and they would have been quite dull had I not. If you want your cookies to look like the picture, then make about a quarter of the icing. There was so much I was able to generously coat every top while still having extra. Then, when the icing didn’t set (duh there’s butter in it) I put them together and made sandwiches. That’s what really made them finally really good!

These cookies are superb--as crisp & buttery as described. I didn't bother with the icing. Instead I tried some plain and some with some sliced almonds sprinkled on top before baking. They were both excellent but I thought the naked ones were best.

Has anyone tried this recipe using only almond flour (without any wheat flour used)? Any thoughts on that? Thanks.

New favorite cookie recipe. Used regular salted butter and they turned out wonderfully. I agree with the other comments that the icing isn’t needed, but boy is it delicious. Why cut out the extra fun?

Lovely, easy, yummy. I skipped the nuts at the end, but not the icing. Next time I’ll but them a smidge thicker. The ones that were closer to 3/8” were better, IMHO. I used Challenge unsalted butter, my choice of butters, with an extra 1/4 tsp salt.

These are a new favorite cookie. I food process almonds to make the almond flour.

These cookies were huge with my family and my book club. My friends were very impressed. They are going in this year's Christmas cookie box.

Very delicious and the icing really melds all the flavors wonderfully. Vermont Creamery makes what they call their “ cultured” butter and it has a very rich taste. I will definitely add this to my cookie repertoire.