Why Make This Recipe
Melting Vanilla Almond Logs are perfect for anyone who loves rich, buttery cookies with a touch of almond flavor. These cookies are not only delicious but also easy to make. They have a unique melting texture that makes them a delightful treat for any occasion. Whether you’re baking for a holiday, a family gathering, or simply to enjoy at home, these cookies are sure to impress.
How to Make Melting Vanilla Almond Logs
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/2 cup white chocolate chips (optional)
Directions:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry mixture to the butter mixture, mixing until just combined.
- Gently fold in the sliced almonds and white chocolate chips (if using) until evenly distributed.
- Divide the dough into two equal portions and shape each into a log about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour or until firm.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the logs from the refrigerator and slice them into 1/4-inch thick cookies. Place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these delightful cookies with a cup of tea or coffee!
How to Serve Melting Vanilla Almond Logs
Serve Melting Vanilla Almond Logs with a warm cup of tea or coffee. Their buttery flavor pairs wonderfully with both hot and cold drinks. You can also add a sprinkle of powdered sugar on top or serve them alongside fresh fruit for a nice touch.
How to Store Melting Vanilla Almond Logs
To keep your Melting Vanilla Almond Logs fresh, store them in an airtight container at room temperature. They should stay good for up to a week. If you’d like to store them for longer, you can keep them in the refrigerator for up to two weeks.
Tips to Make Melting Vanilla Almond Logs
- Make sure your butter is softened but not melted for the best texture.
- If the dough is too soft to handle, refrigerate it for another 30 minutes.
- For a different flavor, try using different nuts or extracts, such as hazelnut or coconut.
Variation
For a twist on the classic recipe, consider adding dried fruit or zest from an orange or lemon. This will create a flavorful surprise in each bite.
FAQs
1. Can I freeze Melting Vanilla Almond Logs?
Yes, you can freeze the logs before slicing. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to three months. Just slice and bake from frozen.
2. What can I substitute for almond flour?
If you don’t have almond flour, you can use an equal amount of all-purpose flour instead. The flavor will be slightly different, but the cookies will still turn out great.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden. Keep an eye on them, as they can quickly go from perfect to overbaked.
Melting Vanilla Almond Logs
- Total Time: 75 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious buttery cookies with a rich almond flavor and a unique melting texture, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/2 cup white chocolate chips (optional)
Instructions
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry mixture to the butter mixture, mixing until just combined.
- Gently fold in the sliced almonds and white chocolate chips (if using) until evenly distributed.
- Divide the dough into two equal portions and shape each into a log about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour or until firm.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the logs from the refrigerator and slice them into 1/4-inch thick cookies. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Serve with a warm cup of tea or coffee. For longer storage, keep them in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American