Triple Almond Cookies

If you’re an almond lover, get ready to take your snacking game to the next level with these delightful Triple Almond Cookies. Imagine biting into a soft, chewy cookie packed with almond flavor, crunchy sliced almonds, and the delightful surprise of almond toffee bits. These cookies are perfect for afternoon tea, holiday gatherings, or just to satisfy your sweet tooth. With their buttery goodness and a hint of almond extract, they’ll quickly become a favorite in your cookie repertoire.

Why It Works Every Time

The secret to these Triple Almond Cookies lies in the perfect balance of ingredients. The combination of unsalted butter and vegetable oil creates a rich, tender texture that melts in your mouth. Adding both granulated sugar and powdered sugar gives the cookies just the right amount of sweetness while ensuring a light, airy bite. The addition of almond extract enhances the almond flavor, making every bite a nutty dream. Plus, the sliced almonds and toffee bits provide a delightful crunch that contrasts beautifully with the soft cookie base.

What You’ll Gather

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 cup sifted powdered sugar
• 1 cup vegetable or canola oil
• 2 large eggs
• 1 tsp almond extract
• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cream of tartar
• 2 cups sliced almonds
• 1 (6-oz) package almond toffee bits
• Additional sugar for rolling cookies

Equipment & Tools

• Mixing bowls: For combining your ingredients.
• Electric mixer: Makes creaming butter and sugars a breeze.
• Baking sheets: To bake your cookies on—lined with parchment paper for easy cleanup.
• Cookie scoop: For uniform cookie sizes and even baking.
• Cooling rack: To cool your cookies after baking.

Directions: Triple Almond Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden color.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and sifted powdered sugar. Using an electric mixer, cream the mixture until it’s light and fluffy, about 2-3 minutes.

Step 3: Add the Wet Ingredients

Add the vegetable oil, eggs, and almond extract to the creamed mixture. Beat until fully combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar. This step ensures that your leavening agents are evenly distributed throughout the flour.

Step 5: Mix Dry Ingredients into Wet Ingredients

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 6: Fold in Almonds and Toffee Bits

Using a spatula, gently fold in the sliced almonds and almond toffee bits until they are evenly distributed throughout the dough.

Step 7: Roll the Cookies

Scoop tablespoons of dough and roll them into balls. Roll each ball in the additional sugar to coat.

Step 8: Bake

Place the cookie dough balls on baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Step 9: Cool Down

Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.

Dietary Swaps & Alternatives

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Lower Sugar: Use coconut sugar or a sugar substitute for a healthier option.
• Dairy-Free: Replace unsalted butter with coconut oil or a dairy-free butter alternative.
• Egg-Free: Use flaxseed meal or a commercial egg replacer for binding.

What Not to Do

• Don’t skip the chilling step if you choose to refrigerate the dough; this helps the cookies hold their shape.
• Avoid overmixing the dough after adding the flour, which can lead to dense cookies.
• Do not forget to check on your cookies while they’re baking; ovens can vary in temperature!
• Refrain from using stale or expired ingredients, as they can affect the flavor and consistency of the cookies.

Leftovers & Meal Prep

Store any leftover Triple Almond Cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the baked cookies. Place them in a single layer in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to three months. To enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.

Ask & Learn

Can I use different nuts instead of almonds?

Absolutely! Feel free to swap in your favorite nuts, such as pecans or walnuts, for a different flavor profile. Just keep the nut quantity the same.

What if I can’t find almond toffee bits?

If almond toffee bits are unavailable, you can use crushed toffee candy or chocolate-covered toffee pieces as a substitute. They will add a similar crunch and sweetness.

How can I make these cookies more festive?

To give your Triple Almond Cookies a festive twist, consider adding a sprinkle of festive colored sugar on top before baking or drizzling melted white chocolate on top once cooled.

Can I make the dough ahead of time?

Yes! You can prepare the cookie dough, shape it into balls, and freeze them. When you’re ready to bake, simply bake them from frozen, adding a minute or two to the baking time.

Final Bite

These Triple Almond Cookies are more than just a treat; they’re an experience. Each bite showcases the rich flavor of almonds and the delightful crunch of toffee, making them a perfect accompaniment for coffee or tea. Whether you’re making them for a gathering or just to enjoy at home, these cookies are sure to impress. So grab your ingredients and get ready to bake a batch of deliciousness that will have everyone asking for the recipe!