Ingredients
Method
- Toast the almonds: Spread sliced almonds on a baking sheet and toast at 350°F for about 5 minutes until fragrant. Let cool completely.
- Cream butter and sugar: In a large bowl, beat softened butter and powdered sugar together with an electric mixer (or by hand) until light and fluffy, about 2-3 minutes. The mixture should look pale and slightly increased in volume.
- Add wet ingredients: Beat in the egg yolk and vanilla extract until fully incorporated. If using lemon zest, add it now along with any remaining zest from your half-lemon.
- Mix in dry ingredients: Add flour and salt, mixing just until a dough forms—don't overwork it or the cookies will be tough. Fold in the cooled toasted almonds by hand.
- Scoop and flatten: Use a tablespoon to scoop balls of dough (about 1½ tablespoons each) and arrange them on parchment-lined baking sheets, leaving about 2 inches between cookies since they spread slightly. Gently press down with the bottom of a glass to get that classic sandwich cookie shape—no need for perfection.
- Bake: Bake at 350°F for 12-14 minutes until edges are just barely golden. They'll look soft when you pull them out but will firm up as they cool.
- Cool completely before filling and sandwiching together with your favorite jam, buttercream, or simply a thin layer of melted chocolate.
Nutrition
Notes
The dough comes together in under fifteen minutes, which is why these have earned their permanent spot in my rotation. You can freeze them before baking so there's always a batch ready to go whenever someone shows up unexpectedly or you need something sweet for a dinner party that just isn't quite formal enough for cake.
The trick that makes the biggest difference is letting your almonds toast briefly in the oven before adding them to the dough—just five minutes at 350 degrees until they smell nutty and slightly golden. It transforms the whole flavor, making what could be a simple cookie into something with real depth.