Description
Delight in these Triple Almond Cookies, a perfect blend of buttery richness, crunchy almonds, and sweet almond toffee bits. These cookies feature a tender crumb with a delightful criss-cross pattern sugar crust, making them a perfect treat for almond lovers looking for a flavorful and crunchy cookie experience.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup vegetable/canola oil
- 2 large eggs
- 1 tsp almond extract
Dry Ingredients
- 2 cups granulated sugar
- 1 cup sifted powdered sugar
- 4½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cream of tartar
Add-ins
- 2 cups sliced almonds
- 1 (6-oz) package almond toffee bits
- Additional granulated sugar for rolling and topping cookies
Instructions
- Preheat Oven: Preheat your oven to 350ºF to prepare for baking the cookies.
- Cream Butters and Sugars: Using an electric mixer at medium speed, beat the softened butter until creamy. Gradually add the granulated sugar and powdered sugar, mixing thoroughly to combine. Then, add the vegetable oil, eggs, and almond extract, mixing well after each addition to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, salt, and cream of tartar. Gradually add this flour mixture to the butter mixture, mixing well to form a consistent dough. Next, fold in the sliced almonds and almond toffee bits evenly throughout the dough.
- Shape and Sugar-Coat Cookies: Using a medium cookie scoop (about 2 tablespoons), scoop dough portions. Roll each portion in granulated sugar to coat, then place them on a parchment-lined baking sheet. Flatten each cookie gently with a fork dipped in granulated sugar, creating a criss-cross pattern on the top.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, until they are golden brown around the edges. Once baked, allow the cookies to cool slightly on the pan before transferring them to a wire rack to cool completely.
Notes
- For best results, make sure the butter is softened to room temperature for easier mixing.
- Rolling the cookies in granulated sugar before baking adds extra crunch and sweetness.
- Use parchment paper to prevent sticking and for easier cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
- Almond toffee bits add a lovely crunch; substitute with chopped almond brittle if unavailable.
