Big Soft Almond Cookies
Pillowy soft almond cookies made with almond filling for intense flavor, topped with sliced blanched almonds. Lightly golden, tender, and fragrant. Makes 2-3 dozen.
YIELD
2 servingsPREP
25 minCOOK
15 minREADY
50 minIf you’ve ever fallen for those oversized almond cookies at Italian bakeries, this recipe brings that exact experience home.
Almond filling (the canned kind you find near the pie supplies) is the key. It gives these cookies a marzipan-like richness that extract alone can’t touch. Creamed with butter and sugar, then folded into a simple flour dough, the batter bakes up thick, soft, and incredibly tender.
Sliced almonds pressed into the tops add a light crunch and make them look like they came straight from a pastry case.
Kitchen Tips
- Almond filling is different from almond paste; filling is smoother and sweeter, which keeps these cookies soft
- Roll the dough into generous 2-tablespoon balls for that bakery-sized look
- Pull them when they’re just lightly golden; they firm up as they cool and stay soft for days
- Store in an airtight container at room temperature; they’re even better the next day
Ingredients
Directions
Heat oven to 350℉ (180℃).
In a mixing bowl, cream together butter and sugar until smooth.
Add eggs and blend.
Add almond filling and milk and blend again.
In a separate bowl, mix together flour, baking soda, and salt and add to the creamed mixture.
Scoop 2 rounded tablespoons of dough and roll together to form each cookie.
Drop dough onto lightly greased cookie sheets, spacing the cookies 2 inches apart.
Press sliced almonds onto tops.
Bake until cookies are lightly golden and firm to the touch, about 15 minutes.
Using a spatula, transfer cookies to a rack and let cool.
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