Credit: Photography by Marcus Nilsson

Recipe Summary test

1 hr
15 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Bring a small saucepan of water to a boil. Add 36 almonds to the pan. Cook until the skins loosen, 20 to 30 seconds. Drain, let cool, then slip the skins off the almonds. Pat the blanched almonds dry.

  • In a food processor, pulse the remaining almonds and 1/4 cup sugar until the mixture looks like wet sand. In a small bowl, whisk the flour, baking soda and salt.

  • In a large bowl using an electric mixer, beat the butter on medium-high until smooth, about 1 minute. Add the remaining 1/2 cup sugar; beat until fluffy, about 2 minutes. Add 1 whole egg and almond extract; beat until smooth, about 2 minutes.

  • Using a wooden spoon, stir the flour mixture and almond mixture into the butter mixture until blended. Cover and chill the dough until firm enough to roll into balls, about 30 minutes.

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees . Line 2 rimmed baking sheets with parchment. Roll 1-inch pieces of dough into balls. Divide between prepared baking sheets, spacing 2 inches apart. Using your thumb, make a divot in the center of each cookie. In a small bowl, lightly beat the egg yolk with a few drops water; brush the egg wash over each cookie. Place 1 blanched almond in each divot.

  • Bake the cookies, swapping the sheets halfway through baking, until golden brown, 15 to 17 minutes. Let the cookies cool on the sheet 5 minutes, then transfer, on the parchment, to racks to cool completely.