Armenian almond cookies are a tender, buttery shortbread enriched with ground almonds and crowned with a whole blanched almond. They're crisp-bottomed with a delicate crumb and require just one mixing bowl.
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Preheat oven to 325 F (160 C)
Cream butter and sugar
Add flour and salt
Mix in extracts and ground almonds until the batter is well combined
Roll the dough into 24 balls about the size of a walnut (27g in my case)
Place on a baking sheet and flatten with a fork, making a criss-cross pattern, as you would with peanut butter cookies. No need to flour the fork, the dough isn’t sticky
Lightly press one blanched almond on top of each cookie
Bake until the bottoms are lightly brown, about 25 minutes
Store in an airtight container at room temperature for up to 5 days.
Bake at 325°F for about 25 minutes until the bottoms are lightly brown. The tops should remain pale.
Yes. Roll the dough into balls, cover, and refrigerate for up to 2 days before flattening and baking.
No. The dough is not sticky, so you don't need to flour the fork when making the criss-cross pattern.
Yes, but the cookies will have brown flecks. For the traditional pale appearance, use blanched almonds.
Keep them in an airtight container at room temperature for up to 5 days.
