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Ina Garten’s Almond Cookies

Ina Garten Almond Cookies
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These elegant, buttery almond cookies are crisp at the edges with a tender, chewy center. The pure almond flavor comes from both almond extract and finely chopped almonds, creating a sophisticated treat perfect with afternoon tea or as a light dessert.

Ingredients

Scale
  • 1 cup (2 sticks / 227g) unsalted butter, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons pure almond extract
  • 2 1/4 cups (281g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (85g) almonds, finely chopped (not ground)
  • 1/4 cup (50g) granulated sugar, for rolling

Instructions

  1. Preheat your oven to 350°F / 177°C and line two baking sheets with parchment paper. This ensures even heat distribution and prevents sticking, which is crucial for delicate, buttery cookies. Using room temperature ingredients is non-negotiable for proper creaming and a uniform dough.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature butter and 3/4 cup granulated sugar. Beat on medium speed for 3-4 minutes until the mixture is very pale, fluffy, and almost white. This process incorporates air, which is essential for the cookies’ light texture. Scrape down the bowl halfway through to ensure thorough mixing.
  3. Add the room-temperature egg and almond extract to the creamed butter mixture. Mix on medium-low speed just until fully incorporated, about 30 seconds. Overmixing at this stage can cause the emulsion to break, leading to greasy cookies. The mixture should look smooth and cohesive.
  4. In a separate medium bowl, whisk together the flour, baking powder, and fine sea salt. This aerates the dry ingredients and ensures the leavener and salt are evenly distributed. Using a whisk prevents clumps and guarantees a tender, uniform crumb in the final cookie.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears and a soft dough forms, about 45-60 seconds. Stop mixing immediately once no dry streaks remain; overworking the dough will develop gluten and make the cookies tough.
  6. Using a spatula, fold in the finely chopped almonds by hand until they are evenly distributed. Chopping the almonds (not grinding) provides pleasant texture and bursts of nutty flavor. Folding by hand prevents overmixing and crushing the nuts.
  7. Place the 1/4 cup of granulated sugar for rolling in a shallow bowl. Using a 1 1/2-tablespoon cookie scoop or a spoon, portion the dough into balls. Roll each ball between your palms to smooth it, then roll it in the sugar to coat completely. The sugar coating creates a delicate, sparkling crust.
  8. Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Gently flatten each ball slightly with the palm of your hand to about 3/4-inch thickness. This controls the spread and ensures an even bake.
  9. Bake one sheet at a time on the center rack for 10-12 minutes. The cookies are done when the edges are set and lightly golden, while the centers still look slightly soft and puffed. They will not look fully set; this is correct for a chewy center.
  10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to firm up enough to handle without breaking. Transfer the cookies to a wire rack to cool completely, about 20-25 minutes. They will crisp at the edges as they cool.

Notes

Storage: Cool cookies completely, then store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked and cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. The dough can also be portioned, rolled in sugar, and frozen on a baking sheet before transferring to a bag; bake from frozen, adding 1-2 minutes to the bake time.

Nutrition

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Find it online: https://inagartendishes.com/ina-gartens-classic-almond-cookies/