Introduction
If you’re craving a cookie that looks as gorgeous as it tastes, these almond butter cookies with whole almond topper deliver on both style and substance. The moment you bite into one you’ll get a buttery, slightly crisp edge, a tender centre and a satisfying crunch from the whole almond on top. I first baked these when I found a jar of almond butter and some whole roasted almonds in my pantry—and the results were surprisingly addictive.
Why You’ll Love This Recipe
Buttery cookie meets crunchy almond finish
The rich base of almond butter gives deep flavour, while the whole almond on top adds texture and an elegant finish—like they belong in a boutique bakery.
Easy to make but looks bakery‑style
With just one bowl and a few pantry staples, you’ll have a dozen or more of these cookies in under 30 minutes. No fancy equipment, yet you’ll impress guests.
Ingredients
Cookie dough
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1 cup (≈ 240 g) almond butter (smooth)
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½ cup (100 g) granulated sugar
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½ cup (110 g) brown sugar, packed
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1 large egg, room‑temperature
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1 teaspoon vanilla extract
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1 cup (≈ 140 g) all‑purpose flour
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½ teaspoon baking soda
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¼ teaspoon salt
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