Introduction

Almond Meltaway Cookies are delicate, buttery treats with a subtle almond flavor and a soft, melt-in-your-mouth texture. These charming cookies are perfect for any occasion and topped with a light almond glaze and sliced almonds for an extra touch of elegance.

The image shows a close-up of yellowish, soft, round cookies with a slightly cracked surface, arranged on a brown cooling rack. Each cookie is topped with a light, creamy white glaze that looks smooth and slightly shiny, and scattered with thin, brown-edged almond slices. The cookies have a soft texture with a light crumbly appearance. The background is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
1 1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 cup powdered sugar
1 tsp almond extract (for glaze)
2-3 tsp water
Thinly sliced almonds

Instructions

Step 1: Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.
Step 2: In a medium mixing bowl, combine the flour, baking powder, and salt. Mix well and set aside.
Step 3: Using a stand mixer or hand mixer, beat the softened butter on medium-high speed for about 1 minute until fluffy. Add the granulated sugar and continue beating for another 2 minutes. Mix in the vanilla and almond extracts for 30 seconds, scraping down the sides as needed.
Step 4: Add half of the flour mixture and beat on medium-low until just combined. Add the remaining flour mixture and mix until no white streaks remain, being careful not to overmix.
Step 5: Roll the dough into 1-inch balls using your hands and place them on the prepared baking sheets about 1-2 inches apart. Repeat until all dough is used, making around 32 cookies.
Step 6: Bake the cookies for 6-7 minutes. They should remain pale and may not look fully done; this is expected.
Step 7: While baking, prepare the glaze by mixing powdered sugar, 1 teaspoon almond extract, and 2-3 teaspoons of water until smooth.
Step 8: Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Step 9: Gently press a few sliced almonds onto the top of each cookie, then drizzle a little glaze over them.
Step 10: Allow the cookies to cool completely and the glaze to set before serving. Enjoy!

Tips & Variations

For a more intense almond flavor, add an extra 1/2 teaspoon of almond extract to the dough.
Use finely ground almond flour mixed with the all-purpose flour for a softer texture.
Substitute sliced almonds with chopped pistachios or walnuts for a different crunch and flavor.
Store cookies in an airtight container to maintain freshness and prevent them from drying out.

Storage

Store Almond Meltaway Cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate them for up to two weeks. When ready to enjoy, bring cookies to room temperature or warm gently in a low oven for a few minutes. Avoid microwaving, as it can melt the glaze.

How to Serve

The image shows a close-up view of a stack of soft, round cookies placed on a white plate, all set on a white marbled surface. Each cookie has a pale yellow color with a slightly uneven, soft texture. The top of the cookies is coated with a light glaze that shines gently, and each cookie is topped with thin, oval-shaped almond slices that add a subtle contrast of brown and white. The stack has about six cookies, with more cookies blurred in the background to create depth. The overall look is cozy and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of all-purpose flour?

Almond flour can be used but will change the texture significantly, making cookies denser and moister. It’s best to substitute no more than half the all-purpose flour with almond flour.

Why do the cookies stay pale after baking?

These cookies are meant to be lightly baked to retain their delicate texture. Baking them longer can make them dry and lose their signature melt-in-your-mouth quality.