I still remember the first time I stumbled upon these Triple Almond Cookies. It was a chilly afternoon, and I was scrolling through a cozy baking group when a gorgeous photo of these nutty cookies caught my eye. I thought, “I have to make this!” The idea of combining almond flour cookies with almond extract cookies and almond paste cookies all in one delightful bite just seemed like an almond lover’s dream come true. Plus, as someone who enjoys gluten-free almond cookies, these felt like the perfect kitchen win that could become a regular treat in my rotation.
What You’ll Need:
Here’s what you’ll need to whip up your own batch of Triple Almond Cookies—don’t worry, the ingredients list keeps things super simple to fit right into your everyday kitchen routine.
- 1 ½ cups almond flour (You can find this at most grocery stores or health food aisles)
- ½ cup granulated sugar (Or swap in coconut sugar for a subtle caramel twist)
- ¼ cup almond paste, crumbled (If almond paste is hard to find, try making your own or check specialty stores)
- 1 large egg white, lightly beaten (This keeps the cookies tender and binds everything nicely)
- 1 teaspoon almond extract (This little punch of flavor makes these Triple Almond Cookies shine — don’t skip!)
- ¼ teaspoon salt (Balances the sweetness and amps up the nutty flavor)
- ½ teaspoon baking powder (For just a touch of lift)
This Triple Almond Cookies recipe is quite kind on your wallet since almond flour and the rest of the ingredients are pantry staples for many of us. A quick tip: I always add a tiny sprinkle of sliced almonds on top before baking for added texture and that extra nutty look. If you’re out of almond extract, vanilla extract is an easy swap, but honestly, almond extract is what gives this recipe its signature vibe.
Once baked, these gluten-free almond cookies store nicely in an airtight container for up to a week. For longer storage, just pop them in the freezer—they thaw beautifully and still taste fresh. This ease makes them a perfect make-ahead treat for sudden cookie cravings or last-minute guests.
Let’s Cook This Together:
Ready to get those hands mixing? Let’s do this step-by-step so your Triple Almond Cookies turn out just perfect.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little prep goes a long way in making cleanup easy and your cookies won’t stick.
- In a large bowl, combine the almond flour, sugar, salt, and baking powder. Use a whisk or fork to mix—it’s the base that holds all the almond magic.
- Next, add the almond paste in small crumbles. This bit of almond paste adds richness and chewiness that sets these cookies apart from your regular almond flour cookies.
- Pour in the lightly beaten egg white and almond extract. Stir everything gently until the dough starts to come together. It’s going to feel slightly sticky, and that’s totally okay!
- Now, scoop out small portions of dough (about a tablespoon each) and roll them into balls. Place them on your baking sheet, then gently flatten each ball with your palm or the bottom of a glass. If you want, sprinkle sliced almonds on top for that extra nutty punch.
- Pop them in the oven and bake for about 12 to 15 minutes. Keep an eye on them—your kitchen is about to smell incredible! The edges will get a nice golden touch while the center stays soft.
- When they come out, let the Triple Almond Cookies cool on the sheet a few minutes before transferring to a wire rack. This helps them firm up without losing that soft middle.
Start to finish, this Triple Almond Cookies recipe comes together in about 30 minutes. While they bake, it’s the perfect time to pour yourself a cup of tea or coffee and savor the kitchen’s amazing aroma. If your cookies spread a little too much or look uneven, don’t sweat it—these nutty cookies have their own charming, homemade vibe. After baking a few batches, I’ve learned that slightly chilled dough makes rolling and shaping even easier, so give that a try next time!
How to Serve & Savor It:
Triple Almond Cookies are incredibly versatile when it comes to serving. I love pulling these out with a cup of tea on a cozy afternoon or stacking them on a dessert tray when friends drop by. Their nutty richness stands out beautifully next to fresh berries or even a scoop of vanilla ice cream for a simple but stellar dessert.
If you want to mix things up, try pairing these gluten-free almond cookies with a vibrant fruit salad or a honey-sweetened yogurt dip. The almond note in the cookies balances well with fresh and tangy flavors. Plus, they make a fantastic gift when wrapped up in a cute tin—your friends will thank you!
One of my favorite ways to enjoy these almond extract cookies is as an after-dinner treat alongside a glass of warm almond milk. It’s like almond heaven on a plate. When the seasons turn cooler, adding a pinch of cinnamon or cardamom to the dough makes for a cozy holiday twist. Triple Almond Cookies have been a hit at family gatherings and casual get-togethers alike, sparking lots of recipe requests and happy smiles.
Your Questions, Answered:
I’ve gotten loads of questions about making Triple Almond Cookies, so let’s chat through some of the best tips and tricks.
- Can I prep parts of this Triple Almond Cookies ahead? Absolutely! The dough can be made and chilled for up to 24 hours. This actually helps the flavors meld and makes shaping a breeze.
- What’s a good swap for almond paste in this Triple Almond Cookies? If you can’t find almond paste, try finely chopped marzipan or nut butter mixed with a little powdered sugar to mimic the texture.
- How about making this Triple Almond Cookies for a crowd? Simply double or triple the recipe and bake in batches. These cookies freeze well, so making ahead helps manage big orders.
- Are these really gluten-free almond cookies? Yes! Using almond flour and no wheat-based ingredients means they’re great for gluten-sensitive friends and still super tasty.
- Can I make these nutty cookies without the egg white? You can try a flax egg or a commercial egg replacer. The texture might be slightly different, but they’ll still be delicious.
- What if my Triple Almond Cookies spread too much during baking? Chilling the dough helps firm it up. Also, make sure your almond flour is fresh and not too oily.
- I love almond extract cookies, but do you recommend any fun add-ins? I’ve had great success adding mini chocolate chips or a sprinkle of coarse sugar on top for crunch.
If you’re curious about almond paste cookies with a festive twist, check out this recipe for Almond Paste Cookies that inspired me. Also, if you want to dive into variations inspired by almond flour pignoli cookies, this recipe featuring those delightful nutty cookies is a great resource. For a rich almond treat using almond flour and egg whites, there’s a fun community post about making pignoli cookies from scratch.
Final Foodie Thoughts:
Triple Almond Cookies holds a special place in my kitchen because it’s the perfect blend of simple ingredients that come together to create something truly satisfying. The nutty cookies have a depth of flavor you don’t expect from a quick bake, and the texture is just right every single time.
My top Triple Almond Cookies tips:
- Always use fresh almond flour for the best nutty flavor and texture.
- Chill the dough if you want more control over cookie shape and spread.
- Don’t skimp on almond extract—it’s the flavor star of these cookies.
Some variations I’ve loved include adding white chocolate chips for a sweet surprise, swirling in a little orange zest for brightness, or sprinkling with flaky sea salt before baking for a sweet-salty kick. The classic Triple Almond Cookies version gets the most requests, but I love mixing it up depending on the season.
I encourage you to make this recipe your own—whether you stick to the original or add your own flair, these cookies are a total joy to bake and eat. If you’re looking for more chocolatey or cookie inspiration, you’ll probably love my Chocolate Cut Out Heart Cookies or the easy Cake Mix Cookies Delight. For a creamy dessert that tastes like a cozy hug, my Coconut Almond Chocolate Pudding hits just right alongside these cookies.
I’m so excited for you to make your own batch of Triple Almond Cookies and share them with your people. Happy baking, friends!
Triple Almond Cookies
Delight in these crunchy and aromatic Triple Almond Cookies featuring almond flour, almond extract, and sliced almonds for an irresistible nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/3 cup sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, all-purpose flour, sugar, salt, and baking powder.
- In a separate bowl, cream the softened butter with the egg and almond extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in sliced almonds, reserving a few for topping.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Press a few sliced almonds gently on top of each cookie ball.
- Bake for 12-15 minutes or until edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Notes
For extra crunch, lightly toast the sliced almonds before mixing them into the dough.