Glazed Almond Cookies

Glazed almond cookies are the kind of holiday cookie that earns its real estate on the tin. The dough leans on ground pecans folded right in for a soft, sandy interior, and a generous coat of sliced almonds on the outside that toasts in the oven into a crunchy shell.

Almond extract pulls double duty here. It scents the dough so the cookie tastes nutty even where the almonds aren’t, then echoes through the ganache thanks to a teaspoon of amaretto. If you’d rather skip the alcohol, swap in a few drops of extra almond extract.

The glaze is a quick chocolate ganache, scalded cream poured over chips with a touch of corn syrup for shine. Letting it sit covered for 15 minutes is the trick. The chocolate melts gently from residual heat, no scorching, no broken ganache.

Drizzle some, half-dip others. The mix of finishes makes a single batch look like three different cookies on the platter.

Pro Tips

• Press the sliced almonds into the dough firmly. Loose almonds fall off during baking.
• Don’t overbake. A slight golden edge is the cue. Browned almonds turn bitter.
• Whisk the ganache gently, never vigorously. Beating in air gives a dull finish instead of a glossy one.
• Chill dipped cookies on waxed paper, not parchment. Wax holds the chocolate shape better.

Variations

• Swap the amaretto for orange liqueur and add 1 teaspoon of orange zest to the dough for a citrus-almond version.
• Use white chocolate chips in the ganache and drizzle with dark chocolate for contrast.
• Substitute hazelnuts for pecans in the dough for a more pronounced nutty flavor.