Barefoot Contessa Almond Cookies are made with unsalted butter, granulated sugar, eggs, almond extract, all-purpose flour, and sliced almonds. This recipe creates soft, fragrant cookies with a subtle almond crunch. It takes about 25 minutes to prepare and yields 24 large cookies.
Barefoot Contessa Almond Cookies Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 1/2 cups (285g) granulated sugar
- 2 large eggs
- 1–1 1/2 teaspoons (5ml) almond extract
- 3 ½ cups (420g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- Sliced almonds
How To Make Barefoot Contessa Almond Cookies
- Preheat the Oven: Heat oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.
- Cream Butter and Sugar: Beat butter and sugar together on medium speed until well combined.
- Add Eggs and Extract: Mix in eggs and almond extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, cream of tartar, and salt.
- Mix the Dough: Slowly add the dry ingredients to the wet mixture and beat on medium-low until a dough forms.
- Scoop the Dough: Use a large cookie scoop to place dough on the prepared baking sheet, spacing 2 inches apart.
- Top with Almonds: Gently press 5 sliced almonds into the top of each cookie.
- Bake the Cookies: Bake for 12–15 minutes until lightly golden.
- Cool: Let cookies cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
Recipe Tips
- Don’t Overmix the Dough: Mix until just combined to keep cookies tender.
- Use Room Temperature Butter: It creams better and blends evenly with sugar.
- Space Cookies Well: These spread, so leave room between scoops.
- Try Toasted Almonds: For extra flavor, toast the sliced almonds lightly before adding.
- Chill for Firmer Cookies: For a slightly thicker cookie, chill the dough for 20 minutes before baking.
What To Serve With Almond Cookies
These cookies are perfect with a cup of hot tea, cappuccino, or a glass of cold milk. They also make a great addition to dessert platters or holiday cookie boxes.
How To Store Almond Cookies
Room Temperature: Store in an airtight container for up to 1 week.
Freeze: Freeze baked cookies for up to 2 months. Separate layers with parchment. Thaw at room temperature.
Almond Cookies Nutrition Facts
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Sugar: 12g
- Protein: 2g
- Sodium: 70mg
FAQs
Can I use almond flour instead of all-purpose?
No, it would change the texture. Stick to all-purpose for best results.
Can I add more almonds?
Yes, fold some into the dough or add extra on top if you like more crunch.
Do these cookies freeze well?
Yes, they freeze beautifully for up to 2 months.
Can I make smaller cookies?
Absolutely, just reduce baking time to 9–11 minutes.
Is almond extract necessary?
Yes, it gives the cookies their signature flavor.
Try More Recipes:
- Barefoot Contessa Frozen Berries with Hot White Chocolate
- Barefoot Contessa Profiteroles
- Barefoot Contessa Raisin Pecan Oatmeal Cookies
Barefoot Contessa Almond Cookies
Description
Soft, buttery cookies flavored with almond extract and topped with sliced almonds.
Ingredients
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment or silicone liner.
- Cream butter and sugar together on medium speed.
- Mix in eggs and almond extract until well combined.
- In another bowl, whisk flour, baking soda, cream of tartar, and salt.
- Slowly beat dry ingredients into wet until dough forms.
- Scoop dough onto baking sheet, spacing 2 inches apart.
- Press 5 sliced almonds on each cookie.
- Bake for 12–15 minutes until lightly golden.
- Cool on sheet briefly, then move to wire rack to cool completely.