Almond Stuffed Cookies with Sliced Almond Topping

Almond Stuffed Cookies with Sliced Almond Topping taste buttery and tender with a soft almond center and a toasty, crunchy top. Bakers who love nutty desserts and big flavor in under 1 hour will put these on repeat. I tested them on my neighbors and had to hide a few for myself.

Why You Should Try This Almond Stuffed Cookies with Sliced Almond Topping

Almond Stuffed Cookies with Sliced Almond Topping deliver buttery edges, a plush almond filling, and crisp sliced almonds that stay crunchy. The dough comes together fast, the filling uses store-bought almond paste, and the topping adds instant bakery vibes.

Buttery edges, chewy middle, and a warm almond aroma that made the kitchen smell like a pastry shop ★★★★★

Ingredients You’ll Need

• Unsalted butter, 3/4 cup or 170 g, softened (I like Kerrygold for extra flavor)
• Granulated sugar, 3/4 cup or 150 g
• Large egg, 1
• Vanilla extract, 1 teaspoon
• Almond extract, 1/4 teaspoon
• All-purpose flour, 2 cups or 240 g (Bob’s Red Mill measures consistently)
• Baking powder, 1/2 teaspoon
• Fine sea salt, 1/2 teaspoon

Filling

• Almond paste, 7 oz tube (Odense works great; marzipan also works if you want a sweeter center)
• Granulated sugar, 2 tablespoons
• Egg white, 1 (loosens the paste)
• Almond extract, 1/8 teaspoon
• Pinch of salt
• Milk, 1 to 2 teaspoons as needed for spreadable but thick texture

Topping

• Egg, 1, beaten with 1 teaspoon water for egg wash
• Sliced almonds, 1 cup
• Turbinado or granulated sugar, 2 tablespoons

Optional simple glaze

• Powdered sugar, 1/2 cup
• Milk, 1 to 2 teaspoons
• Almond extract, 1/8 teaspoon

Pantry shortcuts and swaps

• Use store-bought almond paste to save time.
• Swap almond paste with thick almond butter plus 1 tablespoon honey for a less sweet center.
• Use gluten-free 1-to-1 baking flour if needed. Add 1 extra tablespoon milk to the dough if it feels dry.

Equipment

• Mixing bowls and a hand mixer or stand mixer
• Baking sheets lined with parchment
• Cookie scoop or tablespoon
• Rolling pin or flat-bottomed glass
• Pastry brush
• Wire rack

How to Make Almond Stuffed Cookies with Sliced Almond Topping

Step 1: Prep the oven and pans – 5 minutes

• Heat the oven to 350°F. Line two baking sheets with parchment.
• Set the sliced almonds in a shallow bowl so you can dip quickly later.

Step 2: Mix the dough – 10 minutes

• Beat the softened butter and sugar until creamy and light, about 2 minutes.
• Beat in the egg, vanilla, and almond extract.
• Whisk flour, baking powder, and salt in a separate bowl. Add to the mixer on low until the dough looks smooth and soft.

Step 3: Chill the dough – 20 minutes

• Cover the bowl and chill the dough to firm it slightly. This short rest makes shaping easier and keeps the cookies thick.

Step 4: Make the almond filling – 5 minutes

• Crumble almond paste into a bowl. Beat in sugar, egg white, almond extract, and a pinch of salt.
• Add milk as needed until the filling holds a soft, spreadable consistency that still stays put on the dough.

Step 5: Portion and flatten the dough – 5 minutes

• Scoop 20 portions of dough, about 1 tablespoon each. Roll into balls.
• Press each ball into a 2-inch disk with a flat-bottomed glass or your palm.

Step 6: Fill and seal – 10 minutes

• Spoon 1 to 1.5 teaspoons of almond filling into the center of a disk.
• Top with a second disk, pinch the edges to seal, and roll gently into a smooth ball. Press lightly to form a thick puck about 2 inches wide.

Step 7: Top and bake – 12 to 14 minutes

• Brush the tops with egg wash. Press the tops into the sliced almonds so they adhere, then set on the baking sheet.
• Sprinkle with turbinado sugar. Bake 12 to 14 minutes until the edges turn light golden and the almonds look toasty.

Step 8: Cool and finish – 10 minutes

• Let the cookies rest on the sheet for 5 minutes, then move them to a rack.
• If you want glaze, whisk it smooth and drizzle over cooled cookies. The glaze sets in about 20 minutes.

Tips & Tricks

• Chill the dough so the cookies hold their shape and keep that soft center.
• Seal the edges well so the filling stays put.
• Use a small offset spatula to spread the filling quickly.
• Keep the sliced almonds nearby and dip while the egg wash still feels tacky.
• Rotate the pan halfway through baking for even browning.
• Want extra almond pop? Add 1 teaspoon orange zest to the dough.
• Measure flour by weight or fluff, spoon, and level to avoid dry dough.
• If the filling feels sticky, chill it for 10 minutes and it firms right up.

What to Serve with Almond Stuffed Cookies with Sliced Almond Topping

I love these with strong coffee, black tea, or a small glass of cold milk. A citrusy side like orange segments or a quick berry bowl balances the richness. On a party tray, pair them with lemon shortbread and dark chocolate chunks for contrast. A dusting of powdered sugar right before serving adds that pastry-shop finish.

Make-Ahead and Storage

• Store at room temperature in an airtight container for 3 days.
• Refrigerate for 1 week. Let them come back to room temp for the best texture.
• Freeze baked cookies for up to 2 months. Wrap tightly, then place in a freezer bag.
• Reheat from room temp at 300°F for 5 to 7 minutes to refresh the crunch on the sliced almonds.
• Freeze unbaked, stuffed pucks for up to 2 months. Bake straight from frozen at 340°F for 15 to 17 minutes, and watch for light golden edges.

Ally Sanders

Almond Stuffed Cookies with Sliced Almond Topping

Almond Stuffed Cookies with Sliced Almond Topping taste buttery and tender with a soft almond center and a toasty, crunchy top, perfect for nutty dessert lovers who want big flavor in under an hour.

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Prep Time 35 minutes mins

Cook Time 14 minutes mins

Total Time 1 hour hr 9 minutes mins

Servings: 20

Course: Dessert

Ingredients

  

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt

• 7 ounces almond paste or marzipan
• 2 tablespoons granulated sugar
• 1 egg white
• 1/8 teaspoon almond extract
• 1 pinch salt
• 1–2 teaspoons milk, as needed for a thick, spreadable texture

• 1 egg, beaten with 1 teaspoon water (egg wash)
• 1 cup sliced almonds
• 2 tablespoons turbinado or granulated sugar

• 1/2 cup powdered sugar
• 1–2 teaspoons milk
• 1/8 teaspoon almond extract

Instructions

 

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the sliced almonds in a shallow bowl and set aside for topping.
2. In a mixing bowl, beat the softened butter and 3/4 cup granulated sugar together until creamy and light, about 2 minutes.
3. Beat in the egg, vanilla extract, and 1/4 teaspoon almond extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on low speed just until a smooth, soft dough forms.
5. Cover the bowl and chill the dough for about 20 minutes to firm it slightly for easier shaping and thicker cookies.
6. For the filling, crumble the almond paste into a bowl. Beat in 2 tablespoons sugar, the egg white, 1/8 teaspoon almond extract, and a pinch of salt until mostly smooth.
7. Add 1 to 2 teaspoons milk as needed until the filling is soft and spreadable but thick enough to stay in place on the dough.
8. Scoop about 20 portions of dough, roughly 1 tablespoon each, and roll them into balls.
9. Press each ball into a 2-inch disk using your palm or the bottom of a glass.
10. Spoon about 1 to 1 1/2 teaspoons of almond filling into the center of a dough disk.
11. Top with a second dough disk, pinch the edges firmly to seal in the filling, then roll gently into a smooth ball. Press lightly to form a thick puck about 2 inches wide. Repeat with remaining dough and filling.
12. Brush the tops of the dough pucks with egg wash, then press the tops into the sliced almonds so the almonds adhere well. Arrange on the prepared baking sheets, leaving a little space between cookies.
13. Sprinkle the tops with turbinado or granulated sugar. Bake for 12 to 14 minutes, rotating the pans halfway through, until the edges are light golden and the almonds on top look toasty.
14. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
15. For the optional glaze, whisk together the powdered sugar, 1 to 2 teaspoons milk, and 1/8 teaspoon almond extract until smooth. Drizzle over cooled cookies and let the glaze set for about 20 minutes before serving.

Notes

Nutrition Information
Approximate per 1 cookie (about 1/20 of recipe, without optional glaze): 210 calories; fat 12 g; saturated fat 4 g; carbohydrates 22 g; fiber 1 g; sugars 13 g; protein 4 g; sodium 85 mg. Values are estimates and will vary based on exact ingredients, almond paste brand, and portion size.