Almond Meltaway Cookies Recipe

I can’t wait to share my Almond Meltaway Cookies with you. Baked with premium ingredients such as unsalted butter, powdered sugar, and almond extract, they are crowned with smooth almond royal icing and sprinkled with sliced almonds. I truly enjoy these tender, sweet cookies that produce a delightful treat for any occasion.

I recently came across this Almond Meltaway Cookies recipe and knew I had to share it. This recipe is an easy cookie dessert that never fails to amaze me with its soft, shortbread style base and a rich almond flavor that really stands out.

I start by creaming 1 cup unsalted butter with 1/2 cup powdered sugar then mixes in 1 1/2 cups all-purpose flour along with a touch of almond extract and a pinch of salt to balance out the sweetness. The cookies just melt in your mouth and, when topped with an almond royal icing made with sifted powdered sugar and egg white, they become even more irresistible.

I also love sprinkling toasted sliced almonds on top that amplify the almond flavor. Its definitely a must-try for anyone who enjoys a treat that is loaded with both almond and butter goodness while keeping the process simple and fun.

Why I Like this Recipe

I love this recipe for so many reasons. First, I really love the almond flavor in it and the way it mixes with butter makes it taste so sweet and rich. Second, the cookie texture is awesome because they come out soft in the middle and a bit crispy on the edge, which is exactly how I like them. Third, the almond royal icing is super simple but adds a great nutty crunch that really livens up each bite. And lastly, I appreciate how easy the recipe is to follow; even if you’re not a baking pro you can still nail it and impress your friends.

Ingredients

• Unsalted butter adds rich flavor and moist texture; it also gives energy from healthy fats.
• Powdered sugar makes the cookies sweet and tender, acting mostly as carbohydrates.
• All-purpose flour provides structure and body with a mild taste, really essential for binding.
• Almond extract gives that nutty aroma, adding depth without too much extra flavor.
• Egg white or meringue mix helps make a smooth icing and brings a bit of protein.
• Sliced almonds top it off with a crunchy twist and extra nutty flavor.

Ingredient Quantities

• For the cookies: 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• For the almond royal icing: 2 cups powdered sugar, sifted
• 2 to 3 tablespoons egg white (or mix 1 teaspoon meringue powder with 1 tablespoon water)
• 1/4 teaspoon almond extract
• Sliced almonds for topping

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Cream the softened butter and 1/2 cup powdered sugar in a large bowl until it’s fluffy.

3. Beat in the 1/2 teaspoon almond extract, 1/4 teaspoon vanilla extract, and 1/2 teaspoon salt until well mixed.

4. Gradually add 1 1/2 cups all-purpose flour, stirring until the dough just comes together. Don’t overmix it.

5. Roll the dough into small balls and flatten them slightly on the prepared baking sheet.

6. Bake the cookies for about 10-12 minutes until the edges are light golden. They might look a bit soft in the middle.

7. Let the cookies cool on a rack completely before icing.

8. For the almond royal icing, mix the 2 cups sifted powdered sugar with 2 to 3 tablespoons egg white (or the meringue powder mix) and 1/4 teaspoon almond extract until its smooth.

9. Spoon or spread the mixture over the cooled cookies.

10. Immediately sprinkle sliced almonds on each cookie. Let the icing set up a little bit before serving. Enjoy your treat!

Equipment Needed

1. Oven that can be preheated to 350°F
2. Baking sheet with parchment paper already lined on it
3. A large mixing bowl for creaming the butter and sugar
4. An electric mixer or hand whisk to beat in the extracts and salt
5. Measuring cups and spoons to accurately measure ingredients
6. A sifter to sift powdered sugar for the icing
7. A spatula or wooden spoon to stir the dough and mix the icing
8. A cooling rack to let the cookies cool completely before icing
9. A small spoon or spatula to spread the almond royal icing over the cookies

FAQ

Almond Meltaway Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter but you should cut back on the extra salt in the recipe.
• If you’re out of powdered sugar, you can blend granulated sugar in a food processor till it’s super fine to use as a substitute.
• If you dont have all-purpose flour, try using pastry flour or a gluten-free flour blend but expect a slightly different texture.
• For almond extract, you can increase the vanilla extract a bit if you’re out, though the almond flavor will be a bit less intense.
• If you dont have egg white for the icing, aquafaba (like chickpea water) or the meringue powder mix works just fine.

Pro Tips

1. Make sure your butter is real soft but not melted out completely because if it’s too warm, your dough can get all runny and that ain’t good for forming perfect cookie rounds.
2. Dont overmix the dough once the flour is in, cause if you do it too much, the cookies might turn out tough instead of light and crumbly.
3. If the dough feels too sticky to work with when you roll it, try chillin it in the fridge for like 20 minutes so that it’ll be easier on your hands.
4. For your icing, if it seems too thick, add a tiny bit more egg white or water to thin it out just enough so it can spread smoothly without runnin all over the place.