Finishing touches
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~18 whole roasted almonds (one per cookie)
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Granulated sugar or powdered sugar for light dusting (optional)
Instructions
Step 1: Preheat and prepare equipment
Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.
Step 2: Make the cookie dough
In a large bowl, combine the almond butter, granulated sugar and brown sugar; mix until smooth. Add the egg and vanilla extract, and mix again until combined. In a separate bowl whisk together flour, baking soda and salt. Slowly add the dry ingredients to the wet mixture and stir until no streaks remain.
Step 3: Shape cookies and add almond topper
Scoop tablespoon‑sized amounts of dough and roll into balls. Place about 2 inches apart on the prepared baking sheets. Gently flatten each ball with your palm or the bottom of a glass. Press a whole roasted almond into the centre of each cookie. Optionally sprinkle a little granulated sugar or powdered sugar on top for a light sparkle.
Step 4: Bake and cool
Bake for 10‑12 minutes, or until the edges are just set and the centres still look slightly soft. Remove from oven, let cookies rest for ~5 minutes on the sheet, then transfer to a wire rack to cool completely. The cookies will firm up as they cool.
Tips for Success
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Use room‑temperature egg: helps the dough come together smoothly and prevents spreading.
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Don’t over‑bake: for tender centres, remove from oven while still slightly soft; residual heat will finish the bake.
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Chill dough if needed: if your dough feels too soft or sticky, chill ~15 minutes before shaping.
Variations
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Nut swap: Replace the whole almond with a pecan half or walnut for a different crunch and flavour.
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Gluten‑free version: Use a 1:1 gluten‑free flour blend instead of all‑purpose flour.
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Chocolate‑topped style: After baking and cooling, dip half each cookie in melted dark chocolate and allow to set.
Ingredient Substitutions
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If you don’t have almond butter: substitute with peanut butter (for nutty twist) or sunflower seed butter (for nut‑free).
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Whole roasted almond: you can use toasted hazelnut or pistachio if preferred.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze up to 3 months in freezer‑safe bags. To refresh the crisp edge, warm in a 300 °F (150 °C) oven for ~5 minutes before serving.
What to Serve With These Cookies
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A steaming mug of coffee or espresso—or almond milk latte for almond lovers.
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Serve on a dessert board with fresh fruit and dark chocolate squares.
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Great with tea in the afternoon, or part of a brunch spread.
Nutrition Facts
Estimated per cookie (when making ~18): ~120 calories, ~6 g fat, ~12 g carbs, ~3 g protein. (Values vary by exact brands and portion sizes.)
FAQs
Q: Can I freeze the dough?
A: Yes. Scoop dough balls, freeze on a tray until firm, then bag and store. Bake from frozen adding ~1‑2 extra minutes.
Q: Why did my cookies spread too much?
A: Likely due to too soft dough or warm baking sheets. Chill the dough briefly and ensure sheets are cool before placing dough.
Q: Can I use salted almond butter?
A: Yes — reduce added salt slightly (or omit the ¼ teaspoon salt) since the almond butter already contains salt.
Related Recipes
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Try our Chocolate Almond Butter Cookies for a richer twist.
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Love nut‑topped cookies? Check out Pistachio Honey Thumbprint Cookies for another elegant option.
Conclusion
These almond butter cookies with whole almond topper bring together buttery dough, deep almond flavour and a gorgeous finish with the whole roasted almond. Whether you’re baking for guests, gifting friends or treating yourself, they’re simple, stylish and irresistibly delicious. Grab your ingredients, preheat the oven—and let the cookie magic begin!
