Our 7 Ultimate Cheesecake Recipes

We make no secret of our love for frangipane, a spread of ground almonds, butter, and eggs that can be baked into cakes, pies, and pretty much anything else you can think of. Frangipane is one of the most common and popular croissant fillings, so we took inspiration from this epic combination to create these Almond Frangipane Cookies with all the same flavors but in a fraction of the time and with a lot less effort. A sprinkling of sliced ​​almonds on top provides just enough crunch to contrast the soft, chewy base of the cookie.

Frangipane Almond Biscuits

For about 18 large biscuits

  • cups (281 grams) all purpose flour
  • 1 cup (96 grams) blanched almond flour
  • ¾ teaspoon (3.75 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • cups (275 grams) pressed light brown sugar*
  • 1 cup (227 grams) unsalted butter, melted and slightly cooled
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 1 teaspoon (4 grams) almond extract
  • cups (170 grams) flaked almonds
  • Garnish: icing sugar
  • Line a baking sheet with parchment paper.

  • In a medium bowl, whisk together the flours, baking powder, salt, and baking soda.

  • In another medium bowl, whisk together the brown sugar, melted butter, and granulated sugar until well combined. Whisk together the eggs and extracts until smooth. Stir in the flour mixture until just combined and no dry streaks remain. (The dough will look soft.)

  • Place the almonds in a small bowl.

  • Using a 3-tablespoon springform pan, spoon the batter (about ¼ cup each) directly into the almonds. Roll the batter into the almonds, pressing gently to seal, making sure to fill the almonds as much as possible. Place on the prepared baking sheet. Refrigerate until set, 45 minutes to 1 hour.

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

  • Arrange the dough balls 5cm apart on the prepared baking sheets.

  • Bake, one sheet at a time, until the edges are cooked through and golden brown, 17 to 20 minutes. Let cool on the sheets for 10 minutes. Remove from the sheets and let cool completely on a wire rack. Sprinkle with powdered sugar, if desired. Store in an airtight container up to 4 days.

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