Prepare to meet your new favorite cookie! These Buttery Almond Slice-and-Bake Cookies are the epitome of simple elegance. With a crisp, melt-in-your-mouth texture and a rich, nutty flavor from ground almonds, they are truly a treat that cannot be surpassed. They are wonderfully versatile—perfect for holiday cookie platters, an afternoon snack with tea, or a sophisticated dessert. Serve them on a beautiful platter alongside fresh berries or, for a truly decadent experience, our homemade Chocolate-Dipped Strawberries.
Ingredients
• 1 cup / 227g unsalted butter, softened
• ½ cup / 100g granulated sugar
• ¼ cup / 55g firmly packed light brown sugar
• 1 tsp / 5ml vanilla extract
• 1 cup / 113g coarsely ground almonds
• 2¼ cups / 270g all-purpose flour
• ¼ tsp / 1.5g salt
Instructions
1. In a large bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars until light and fluffy. Beat in the vanilla extract and ground almonds until well blended.
2. In a separate bowl, whisk together the flour and salt. Gradually add the dry to the butter mixture, mixing on low speed just until combined. Be careful not to overmix the dough.
3. Transfer the dough to a large sheet of wax or parchment paper. Use your hands to shape the dough into a log approximately 2 inches in diameter. Roll the log tightly in the paper and refrigerate for at least 1 hour, or up to 1 week.
4. When you’re ready to bake, preheat your oven to 350°F / 175°C. Prepare a cookie sheet by lining it with parchment paper or leaving it ungreased.
5. Unwrap the chilled dough log and use a sharp knife to cut it into slices ¼-inch thick. Arrange the slices on the prepared cookie sheet, about 1 inch apart.
6. Bake for 12 to 15 minutes, or until the edges are lightly golden. These cookies will not spread much during baking. Let them cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
Nutritional Information
• Nutrition Notes
• Yield: 4 dozen cookies
• Serving Size: 1 cookie
• Calories: 85 kcal
• Fat: 5g
• Carbohydrates: 9g
• Protein: 1g
Pro Tips
• For a deeper, nuttier flavor, toast the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant before grinding.
• The unbaked dough log can be tightly wrapped and frozen for up to 3 months. Simply slice and bake from frozen, adding 1-2 minutes to the baking time.
• Do not overmix the dough after adding the flour. Mixing just until combined is the key to a tender, crumbly cookie rather than a tough one.
• For a decorative touch, roll the outside of the dough log in coarse sugar or finely chopped almonds before chilling.
FAQ
Q: Are these slice and bake cookies eggless and vegetarian
A: Yes, this recipe is completely vegetarian and naturally egg-free. The rich texture and flavor come from butter and ground almonds, making them a perfect treat for anyone on a lacto-vegetarian or egg-free diet.
Q: Can I make these almond cookies vegan
A: Absolutely. To make a vegan version, simply substitute the unsalted butter with a high-quality, firm, plant-based butter block at a 1:1 ratio. Avoid soft tub-style spreads to ensure the cookies maintain their crisp, sliceable texture. All other ingredients in the recipe are already plant-based.
Q: How should I store the unbaked vegetarian cookie dough
A: This dough is excellent for preparing in advance. Tightly wrap the dough log in parchment or wax paper and store it in the refrigerator for up to one week. For longer-term storage, you can freeze the well-wrapped log for up to 3 months and bake slices directly from frozen, adding 1-2 minutes to the baking time.
Q: Can I use a different nut for this vegetarian cookie recipe
A: Certainly. While almonds provide a classic flavor, you can easily substitute them with other nuts like coarsely ground pecans, walnuts, or hazelnuts for a different but equally delicious nutty profile. Ensure they are ground to a similar coarse texture.
