These Chocolate Almond Sugar Cookies have something for everyone! These swirled chocolate and vanilla cookies get rolled in chopped almonds before going into the oven. Yum!
A couple of weeks back, I stumbled across the clearance rack at our local grocery store. For some reason, it was packed (and I mean packed!) with bags of pecans, walnuts and sliced almonds. I checked the dates. They were fine. All of the nuts were from the same brand, so I suspect they were just changing brands. Either way, I did a number on that clearance rack!
How do you store your nuts? At room temperature, they have a relatively short shelf-life due to the natural oils. The oils can go rancid, and if you’ve ever tasted a rancid nut then you’ll agree that it’s not something you ever want to taste again. However, if you refrigerate or freeze nuts, then they’ll last much longer. (3-6 months for refrigerated nuts and a year or more for frozen nuts.)
I knew I had some room in the downstairs freezer, so I stocked up on those clearance aisle nuts. It’ll be a while before I need to put pecans, walnuts or sliced almonds back on my grocery shopping list! However, I do need to make some room in that freezer, so I decided to pull out a bag of sliced almonds. I had a craving recently for sugar cookies, so I figured it might be fun to make a sugar cookie with chopped almonds. Win-win!
Chocolate Almond Sugar Cookies
I was planning on just making classic sugar cookies with a bit of almond extract and then roll ’em in crushed almonds before baking. However, at the last moment, I decided to mix things up and add a chocolate swirl to this batch of cookies. The chocolate swirl does add a bit of extra time, but really it’s not too difficult at all. Plus, don’t these cookies look pretty cool?!
I have to confess – I made a mistake with these cookies. I meant to roll the cookies up lengthwise which would’ve produced much larger cookies. Instead, I was on auto-pilot and talking to Robbie about superheroes. That’s when I looked down and realized I rolled the dough up the wrong way. Oops. I couldn’t exactly unroll the dough, so I just went with it. The result was that these cookies are much smaller than intended. However, I’m not sad about that. I just get to eat more this way!
Baker’s note: This sugar cookie dough is soft. The refrigerator (or freezer if you’re pressed for time) will be key when working with this dough. However, once baked, these Chocolate Almond Sugar Cookies are tender and delicious. I’ve always loved a good sugar cookie, and this chocolate + almond version is just a slight twist from my go-to sugar cookie recipe.
One final note about these Chocolate Almond Sugar Cookies (or really any sugar cookies) is the coarse sugar topping. I learned this trick years ago when taking some professional baking classes. Sprinkling sanding sugar on top of cookies and muffins not only adds a sweet, crunchy topping to baked goods, but it also makes them look more bakery-esque. I highly recommend keeping a bag or two of sanding sugar (aff. link) in the pantry. (They make it in different colors, but I almost always use standard white.)
I hope you enjoy these Chocolate Almond Sugar Cookies as much as we did! They were a great sweet treat at the end of the day, and the crushed almonds around the outside were a fun addition. Happy baking!
Did you make a batch of these Chocolate Almond Sugar Cookies at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Chocolate Almond Sugar Cookies
- 2 cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp cream of tartar
- ½ tsp salt
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 oz. semisweet chocolate melted
- 1 cup sliced almonds finely chopped
- coarse sugar sanding, turbinado, etc, for topping
- Using a medium mixing bowl, add flour, baking powder, cream of tartar and salt; mix until well combined. Set dry ingredients aside.
- Using the bowl of an electric mixer, add butter and sugar; beat on medium speed until light and fluffy (~2-3 minutes).
- Add egg, almond extract and vanilla extract; mix until well combined.
- Add flour mixture in two separate additions, mixing well after each addition.
- Divide dough into two equal portions. Add melted chocolate to one portion and stir until well combined.
- Press each piece of dough into a 4” square and cover each piece individually with plastic wrap. Refrigerate for 1 hour.
- Remove one piece of dough and place between 2 sheets of wax paper. Roll dough into a 9”x12” rectangle. Repeat process with the remaining piece of dough. Refrigerate dough (still between sheets of wax paper) for 30 more minutes.
- Remove both pieces of dough from refrigerator. Remove wax paper and stack dough pieces on top of each other.
- Cut the stacked dough lengthwise to create (2) 4.5”x12” stacks of dough. Roll each of the stacks into a tight log lengthwise. Roll each log in chopped almonds, pressing lightly so that almonds stick into dough.
- Place logs on parchment-lined sheet pan and cover lightly with plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Using a serrated knife, slice each log into ¼” rounds. Place each round onto prepared baking sheet. Sprinkle tops of cookies generously with sanding sugar. (Note: If dough is too soft, refrigerate for another 30 minutes.) These cookies do not spread much in the oven, so they can be placed fairly close together.
- Bake for 14-16 minutes, or until the edges of the cookies just begin to turn brown.
- Let cookies cool on pans for 10 minutes and then transfer to cooling racks until completely cooled.
Looking for more fun cookie recipes? Check out these other favorites, too: