I still remember the first time I baked Triple Almond Cookies for my family — the kitchen smelled like an almond orchard in full bloom, and my kids hovered around the counter, eyes wide with anticipation. There’s something magically comforting about baking these almond flour cookies that always brings everyone closer, especially on busy weeknights when a sweet treat feels like a warm hug. Triple Almond Cookies have become our go-to when I want a cookie that’s both chewy and nutty, with that perfect punch of almond flavor from almond extract and almond paste.
I’ve tried loads of almond extract cookies over the years, but the Triple Almond Cookies recipe was a happy accident one afternoon when I mixed almond paste into my usual almond flour cookies. It was a little messy — the almond paste made the dough stickier than I expected — but the end result was worth every sticky finger. Those first Triple Almond Cookies came out chewy in the center, crisp on the edges, and packed with almond flavor that made my kids ask for “just one more.”
Like many busy families, I often had to juggle dinner, school runs, and bedtime stories — baking Triple Almond Cookies felt doable even on the busiest days because the recipe doesn’t demand a lot of fancy steps or rare ingredients. And speaking of ingredients, I quickly learned the tricks to making triple almond cookies that are not just tasty but also gluten free almond cookies, perfect for my household’s dietary quirks.
Every batch of Triple Almond Cookies brings back warm memories — the burnt edges when I accidentally left them in the oven too long, the pride when my youngest declared the cookies “better than store-bought,” and the times I linked up with friends in cookie groups online to troubleshoot almond paste dough consistency (check out this almond paste cookie dough fix on Facebook I found super helpful!). It’s a little kitchen journey packed with flavor and family love.
I can’t wait for you to try this Triple Almond Cookies recipe, whether you’re an almond flour cookies newbie or a seasoned pro. Trust me, there’s a reason these almond extract cookies have stuck around in my family’s rotation — they’re just that good. So grab your mixing bowl and almond paste, and let’s get baking together!
Ingredients:
When gathering ingredients for these Triple Almond Cookies, I always stick with quality almond flour — fresh almond flour makes these almond flour cookies so much more tender and flavorful. Here’s what you’ll need for a batch of Triple Almond Cookies that your family will love:
- 2 cups almond flour (I recommend buying it fresh and in bulk to save money and avoid that nutty staleness)
- 1/2 cup sugar (I use fine granulated sugar, but brown sugar variations work too — for insight, check out my post on brown sugar in cookies)
- 1/4 cup almond paste, crumbled (this is key for that chewy almond paste cookies texture)
- 1 large egg
- 1/2 teaspoon almond extract — my secret for that extra almond punch
- 1/4 teaspoon baking soda
- A pinch of salt
I’ve experimented with some shortcuts too — sometimes I swap almond paste with a quick DIY homemade paste (which I found in this neat DIY almond paste recipe), especially if I run low in the pantry. It works wonders and keeps the Triple Almond Cookies just as moist.
Buying almond paste can sometimes be pricey, but buying a small log packs a punch for multiple batches of these gluten free almond cookies. Plus, with this recipe, you use only a bit, so it stretches far. And if you’ve never made almond extract cookies before, don’t worry — with this ingredient list, you’re halfway to almond cookie heaven!
For my family, this Triple Almond Cookies recipe balances sweet and nutty just right. I also love this list since the homemade almond paste dough means fewer preservatives and tastier cookies. Plus, prepping all these ingredients ahead cuts down baking time, which is a real win for any busy cook trying to whip up a batch of Triple Almond Cookies fast!
How to Make – Step by Step
- Start by preheating your oven to 350°F and lining your baking sheet with parchment paper. Trust me, parchment saved me from a few burned batches of Triple Almond Cookies I tried to scrape off a sticky pan!
- In your mixing bowl, combine almond flour, baking soda, and salt. I always sift the almond flour first to keep the dough super smooth for these almond paste cookies, which is a trick I picked up from a friend’s baking mishap.
- Add sugar and crumbled almond paste to the dry mixture. This step is where Triple Almond Cookies start getting their chewy, buttery texture thanks to the almond paste. Stir gently; it’ll look crumbly but keep going.
- In a separate bowl, beat the egg with almond extract until smooth. This almond extract cookies step fills your kitchen with the best aroma — like a cozy hug in cookie form.
- Combine wet and dry ingredients, kneading gently until you form a soft dough. If your dough feels too sticky, no worries — I’ve tightened recipes like this with a little extra almond flour, and here’s a tip from Texan Erin’s almond paste cookies for managing sticky dough.
- Use a small cookie scoop or spoon to form dough balls and place them spaced apart on the baking sheet. Flatten each ball gently with your fingers or a fork — this helps get that perfect chewiness in Triple Almond Cookies.
- Bake for about 10-12 minutes, watching closely for edges turning golden. Overbaking is a common Triple Almond Cookies mistake I’ve made, leading to dry cookies instead of chewy almond flour cookies.
- Let the cookies cool on the tray for at least 5 minutes — they harden slightly but stay chewy inside. This waiting time smells heavenly and gives you a chance to clean up or start planning your cookie presentation!
- Transfer cooled cookies to a wire rack to finish cooling. Store your Triple Almond Cookies in an airtight container — trust me, if you leave them out, they disappear quick!
Throughout baking, keep an eye on texture and timing — it’s the little things that turn good almond extract cookies into unforgettable Triple Almond Cookies.
Serving & Enjoying:
Our family loves making a cozy afternoon event out of eating these Triple Almond Cookies — my husband pairs them with a cup of coffee, my kids ask for cold milk, and sometimes we add fresh berries for a light contrast. You’ll find this recipe turns out such a chewy almond cookie that it pairs well with almost anything!
I often bring Triple Almond Cookies to holiday gatherings or school bake sales because they look charming with a light dusting of powdered sugar or a drizzle of melted chocolate. Presentation gets easier with practice: I learned that gently pressing a flaked almond on top before baking adds a lovely crunch that guests appreciate.
If you’re like me and worried about leftovers, these Triple Almond Cookies keep well in an airtight tin for up to 4 days. And if by some miracle, there are still leftovers beyond that — I love crumbling them over ice cream or mixing bits into yogurt for a nutty crunch.
Guests usually comment on the almond flavor depth and often ask if I’ve used almond paste cookies or just almond extract like in simple almond extract cookies recipes. It’s always a fun way to share a little kitchen story with visitors!
For pairing inspiration, check out my raspberry-filled almond snow cookies, which are a lighter, festive almond flour cookies alternative — you can find the recipe here. Worth trying if you adore Triple Almond Cookies and want something a little different for special occasions.
FAQs:
Absolutely, but the texture changes slightly. Almond paste gives triple almond cookies their characteristic chewiness. Without it, your cookies might be drier but still tasty. I once left it out by mistake and added a little extra almond extract to compensate.
Store them in an airtight container at room temperature. If they harden, a quick zap in the microwave for 10 seconds brings back that soft texture. My family prefers them fresh, but leftovers can last well if stored properly.
You can but they won’t be gluten free almond cookies anymore! Almond flour is key for flavor and that moistness. I tried once and honestly missed the almond flavor punch.
Try chilling the dough for 30 minutes before scooping. Also, my go-to is checking out tips like this handy guide on how to firm up almond paste cookie dough.
I’ve experimented using flax eggs instead of regular eggs. The texture shifts, but they still come out flavorful. My family prefers the traditional recipe, but for friends who need vegan almond extract cookies, this works well.
Brown sugar adds a caramel-like depth, but these almond flour cookies taste great with regular sugar too. I wrote more about sugar types in my post about how brown sugar changes cookies, which you may find handy.
Yes! I freeze dough balls arranged on a tray, then transfer them to a freezer bag. Baking from frozen only adds a minute or two. It’s a lifesaver for snack emergencies.
Closing:
Triple Almond Cookies have become more than just a recipe to me — they’re a small ritual that brings sweet comfort to my family’s busy life. Baking these almond flour cookies connects me to my mom’s kitchen and her simple almond extract cookies recipe that I grew up loving.
1. Don’t skip chilling the dough when it feels sticky; it truly helps.
2. Use high-quality almond extract — cheap stuff won’t give the same punch.
3. Keep an eye on baking times; these cookies can go from chewy to overdone fast.
Over the years, I’ve tried almond paste cookies versions with added cinnamon, layered with raspberry jam, and even dipped in dark chocolate. My daughter loves the cinnamon twist, while my son is all about the classic Triple Almond Cookies.
If you love this almond extract cookies journey, you might also enjoy some of my other almond flour cookies recipes like these raspberry-filled almond snow cookies I shared earlier here. I hope you find as much joy in baking Triple Almond Cookies as I do sharing the recipe and stories with you.
So grab your almond flour and paste, and make this Triple Almond Cookies recipe your own family favorite. Cooking together, even with small kitchen stumbles, always leads to the best memories. Happy baking, friends!
Triple Almond Cookies
Delight in these crunchy and fragrant Triple Almond Cookies that blend almond flour, almond extract, and sliced almonds for a rich, nutty flavor perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1/3 cup sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and almond extract into the butter mixture until well combined.
- Gradually add the dry ingredients into the wet mixture and mix until a dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press a few sliced almonds onto the top of each cookie ball and gently flatten slightly.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving for an elegant finish.
Notes
For extra almond flavor, try drizzling melted white chocolate over cooled cookies or adding a pinch of cinnamon to the dough.