Classic Almond Crumble Cookies

Instructions

1. Prepare the almonds: If using raw almonds, spread them on a baking tray and roast in a preheated oven at 350°F (175°C) for about 8–10 minutes, or until lightly golden and aromatic. Allow to cool completely before using. Roasting enhances their nutty flavor and gives them a crisp bite.
2. Chop the almonds: Once cooled, roughly chop the almonds. You can use a sharp knife or pulse briefly in a food processor. Avoid grinding them too finely — you want small chunks for crunch and texture throughout the cookie.
3. Mix the butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until pale, light, and fluffy. This should take about 2–3 minutes with an electric mixer on medium speed. Creaming the butter and sugar properly ensures a tender, crumbly texture.
4. Add extracts: Mix in the vanilla and almond extracts, ensuring they’re fully incorporated. The almond extract amplifies the nutty essence while the vanilla rounds out the flavor.
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Mixing the dry ingredients first helps distribute the leavening agent evenly.
6. Form the dough: Gradually add the dry mixture to the butter mixture, beating on low until a soft dough forms. The dough will be thick and may look slightly crumbly at first, but should hold together when pressed.
7. Fold in the chopped almonds and candied fruit: Gently stir in the prepared almonds and candied fruit, if using. The fruit adds bursts of color and a chewy contrast to the crunchy nuts.
8. Chill the dough (optional but recommended): Wrap the dough in plastic wrap and refrigerate for 20–30 minutes. Chilling helps prevent spreading during baking and intensifies flavor.
9. Preheat the oven and prepare baking trays: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
10. Shape the cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down to slightly flatten; these cookies won’t spread much on their own.
11. Bake: Bake in the preheated oven for 12–15 minutes, or until the edges are just starting to turn golden. The tops should remain pale, with a delicate set. Avoid overbaking to preserve the soft crumble.