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Why You’ll Love These Chocolate-Glazed Almond Cookies

These cookies aren’t just tasty—they’re dependable, impressive, and easy to customize. Here’s why they’re going to earn a permanent spot in your recipe collection:

Big almond flavor that tastes rich and bakery-worthy
A glossy chocolate glaze that sets into a beautiful finish
Perfect for:
- holiday trays
- cookie swaps
- afternoon coffee breaks
- gifting (they ship well when packed correctly)
Simple steps, no fancy equipment required
Endless variations (orange, espresso, drizzle designs, and more)

Ingredients You’ll Need for Chocolate-Glazed Almond Cookies

Below is the ingredient list for a reliable, flavorful cookie base with a chocolate glaze that behaves. I’ll also include quick notes so you know what each ingredient is doing.

For the Almond Cookie Base

Almond flour (fine, not coarse)
All-purpose flour (for structure)
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Egg (room temperature helps)
Vanilla extract
Almond extract (a little goes a long way—don’t overdo it!)
Sliced almonds (optional, for topping before baking)

For the Chocolate Glaze

Semi-sweet or dark chocolate (chopped bar chocolate melts beautifully)
Butter or neutral oil (small amount for shine and smoother coating)
Pinch of salt (optional, but it makes chocolate taste more “chocolate”)

Optional Finishing Touches

Toasted sliced almonds
Flaky salt (tiny sprinkle on the wet glaze—very fancy)
Orange zest
Espresso powder (for mocha-glaze energy)

Equipment Checklist

Nothing complicated here—just a few basics:

Mixing bowls
Whisk and spatula
Hand mixer or stand mixer (helpful but not mandatory)
Baking sheets
Parchment paper
Cooling rack
Microwave-safe bowl or double boiler setup
Spoon or small offset spatula (for glazing)
Fork for dipping (optional but super helpful)

Step-by-Step: How to Make Chocolate-Glazed Almond Cookies

1) Prep the Oven and Baking Sheet

Preheat oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Place a cooling rack nearby for later.

2) Mix Dry Ingredients

In a medium bowl, whisk together:

1 cup almond flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Set aside.

3) Cream Butter and Sugar

In a large bowl:

Beat 1/2 cup softened butter with 3/4 cup sugar until fluffy.
This takes about 2–3 minutes with a mixer.

Why it matters: creaming properly gives the cookies that tender, bakery-style texture.

4) Add Egg and Extracts

Add:

1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Beat just until combined.

5) Combine Wet and Dry

Add the dry mixture into the wet mixture in 2–3 additions.
Mix until a soft dough forms.

Dough texture goal: soft, scoopable, and slightly thick—like a cookie dough that holds shape.

If it feels too sticky, chill for 15–20 minutes.

6) Shape the Cookies

Choose your style:

Classic rounds: scoop and roll into balls
Rustic mounds: scoop and drop for a more homemade look
Pressed tops: lightly flatten with your palm for neat circles
Place cookies about 2 inches apart.
Optional: Press a few sliced almonds onto the top of each cookie.

7) Bake

Bake for 10–12 minutes, or until:

edges look lightly golden
centers look set (not wet)

Chocolate-glazed almond cookies on a cooling rack

The Best Part: Making a Glossy Chocolate Glaze

A good glaze should be:

smooth
shiny
easy to spread or dip
quick to set

Option A: Microwave Method (Fast + Easy)

Add 6–8 oz chopped chocolate to a microwave-safe bowl.
Microwave in 15–20 second bursts, stirring each time.
When mostly melted, stir until fully smooth.
Add:
- 1 teaspoon butter (or neutral oil)
- stir until glossy

Option B: Double Boiler Method (Gentle Heat)

Place chocolate in a heat-safe bowl over simmering water.
Stir gently until melted.
Add a small amount of butter/oil for sheen.

How to Glaze the Cookies (3 Beautiful Methods)

1) Half-Dip (Classic Bakery Look)

Dip one side of the cookie into chocolate
Let excess drip off
Place on rack to set

2) Top-Glaze (Smooth and Elegant)

Spoon chocolate onto the top
Spread gently with a spoon or small spatula
Let it flow naturally to the edges

3) Drizzle (Fast, Artsy, and Minimal Mess)

Dip a spoon in chocolate
Swing it back and forth over cookies
Repeat for thicker lines

Troubleshooting (Quick Fixes That Actually Work)

Cookies Spread Too Much

Possible causes:

butter too warm
dough not firm enough
baking sheet warm from a previous batch

Fix:

chill dough 20 minutes
use cool baking sheets
don’t overcrowd the pan

Cookies Too Dry

Cause: baked too long
Fix: pull them when edges are lightly golden; they finish setting as they cool.

Cookies Too Soft or Crumbly

Cause: measuring issues (especially flour/almond flour)
Fix:

spoon and level flour
don’t pack almond flour

Chocolate Turns Thick and Grainy

Cause: overheated chocolate
Fix:

melt slower
stir more often
use short microwave bursts

Chocolate Won’t Set

Cause: too much added fat or very warm room
Fix:

reduce butter/oil next time
let cookies set in a cooler spot
choose a chocolate that sets firm

Delicious Variations

Once you master the base, you can switch up the vibe easily:

Citrus Almond

Add 1–2 teaspoons orange zest to the dough
Optional: a tiny splash of orange extract
Finish with dark chocolate glaze

Espresso-Chocolate

Stir 1/2 teaspoon espresso powder into melted chocolate
Gives a deeper, mocha-style finish

Toasted Almond Crunch

Toast sliced almonds lightly
Sprinkle onto wet glaze
Let set for crunch + visual wow

Double Chocolate Drizzle

Glaze with dark chocolate
Drizzle with white chocolate simple chocolate glaze method
Finish with a pinch of flaky salt (optional)

Holiday Spice Twist

Add a pinch of cinnamon + a tiny pinch of cardamom
Almond + spice feels instantly festive

Storage: Keep Them Fresh and Pretty

Room Temperature (Best for Finish)

Store in an airtight container
Place parchment between layers
Keep away from heat and direct sunlight

Typical storage: 4–6 days (texture stays best in the first few days)

Refrigeration (Only if Necessary)

If your home is very warm, you can refrigerate, but:

seal tightly
allow cookies to come to room temperature in the container to avoid condensation on the chocolate

Freezing (Great for Make-Ahead)

You have two smart options:

Option 1: Freeze unglazed cookies

Bake and cool completely
Freeze in a container with parchment layers
Glaze after thawing (best appearance)

Option 2: Freeze glazed cookies

Set glaze fully first
Freeze with parchment layers
Thaw slowly and avoid moisture changes

Make-Ahead Plan

If you’re prepping for an event:

Day 1: make dough, chill
Day 2: bake cookies, cool
Later Day 2: glaze and set
Day 3: serve or package for gifting

Serving Ideas

These cookies fit into almost any dessert moment:

Arrange on a platter with fresh berries and small chocolates
Add to a holiday cookie box with:
- butter cookies
- jam cookies
- chocolate truffles
Serve with coffee or tea for a simple “fancy” treat
Stack 2–3 cookies and tie with bakery string for quick gifts

FAQs: Chocolate-Glazed Almond Cookies

1) Can I skip the chocolate glaze?

Yes! The cookies are delicious on their own. If skipping glaze, consider:

a light dusting of powdered sugar
sliced almonds pressed on top before baking
a quick vanilla drizzle instead

2) What’s the best chocolate to use for dipping?

For a smooth finish:

chopped bar chocolate melts very nicely
wafers/compound coating can be very easy to work with
chocolate chips can work, but they’re sometimes thicker due to stabilizers

3) Why did my chocolate turn cloudy after it set?

This can happen from temperature changes or moisture. For the nicest finish:

avoid refrigerating right after glazing
let cookies set at room temperature in a cool, dry spot
store airtight to protect the surface

**4) Do I have to use almond extract?**

No—but it boosts almond flavor beautifully. If you skip it:

increase vanilla slightly
consider adding toasted almond pieces for extra aroma

Chocolate-Glazed Almond Cookies

Author: Velma
Total Time: PT30M
Yield: 18 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Chocolate-Glazed Almond Cookies are tender, chewy, and rich with almond flavor, finished with a glossy dark-chocolate glaze. Elegant yet easy, they’re perfect for holidays, cookie platters, tea time, or gifting.

Instructions

1. Make the Cookie Dough

Preheat oven to 325°F (165°C).
Line baking sheets with parchment.
In a bowl, mix almond flour, sugar, salt, and citrus zest (if using).
Add egg white, almond extract, and vanilla.
Stir until a soft, slightly sticky dough forms.

2. Shape & Bake

Scoop dough into 1 tbsp portions and roll into balls or logs.
Place on baking sheets and flatten slightly.
Bake 12–15 minutes, until set and lightly golden at the edges.
Cool completely before glazing.

3. Prepare the Chocolate Glaze

Melt chocolate with coconut oil in a heatproof bowl (microwave in short bursts or over a double boiler).
Stir until smooth and glossy.

4. Glaze the Cookies

Dip half of each cooled cookie into the melted chocolate or drizzle over the top.
Sprinkle with nuts or sea salt if desired.
Let set at room temperature or chill briefly.

Notes

Use fine almond flour for the best texture.
Don’t overbake—cookies should stay soft and chewy.
Orange zest pairs beautifully with chocolate.

Prep Time: PT15M
Cook Time: PT15M
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 Kcal
Sugar: 9g
Sodium: 30mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg