Hamdi Saidani This Almond Blueberry Cookies recipe is a soft and chewy recipe, which is made with chopped almonds and blueberries. It’s a great choice for picnics and bake sales, ready in about 45 minutes, plus chilling time.
Almond Blueberry Cookies Recipe Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/4 to 1/3 cup whole milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest (from about 1 lemon)
- 1/2 cup chopped almonds, toasted
- 1 cup frozen blueberries, thawed and drained
How To Make Almond Blueberry Cookies
- Mix the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, use a hand mixer to cream together the softened butter and sugar. Beat in the egg to incorporate, then add the milk, almond extract, and lemon zest.
- Combine and Add Mix-ins: Gradually stir the dry ingredients into the wet ingredients until just combined. Gently fold in the toasted almonds, then carefully fold in the thawed and drained blueberries.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes to firm up.
- Scoop and Bake: Preheat the oven to 375°F. Using two small spoons or a cookie scoop, drop dollops of the chilled dough onto ungreased or parchment-lined cookie sheets.
- Bake Until Golden: Bake for about 15 minutes, or until the edges of the cookies are golden brown. Let the cookies cool on a wire rack.
Recipe Tips
- How to keep the cookies from spreading too much? Chilling the dough for at least 30 minutes is the most important step. This solidifies the butter, which helps the cookies hold their shape and results in a thicker, chewier cookie.
- Why thaw and drain the blueberries? This is a key step to prevent the dough from becoming too wet and to stop the blueberry color from bleeding and turning the entire dough purple. Pat them gently with a paper towel after draining.
- Can I use fresh blueberries? Yes. If using fresh blueberries, be very gentle when folding them in to avoid crushing them. Tossing them in a tablespoon of the flour mixture before adding them can help prevent sinking.
- How do I get the best almond flavor? Toasting the chopped almonds in a dry skillet for a few minutes before adding them to the dough will bring out their deep, nutty flavor. Don’t skip the almond extract, as it provides the signature aromatic flavor.
What To Serve With Almond Blueberry Cookies
These fruity and nutty cookies are a perfect treat on their own. They are fantastic for packing in a lunchbox or for an afternoon snack with:
- A cold glass of milk
- A hot cup of tea or coffee
- A scoop of lemon sorbet for a refreshing dessert
How To Store Almond Blueberry Cookies
- Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh and soft for up to 4 days.
- Freeze: You can freeze the raw cookie dough. Scoop it into balls, freeze them solid on a baking sheet, then transfer to a freezer-safe bag. You can bake them directly from frozen, adding a couple of extra minutes to the bake time.
Almond Blueberry Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 165 kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Sugar: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my cookies turn out tough?
A tough cookie is almost always the result of overmixing the dough after the flour has been added. Mix only until you no longer see streaks of dry flour, then fold in the nuts and berries gently by hand.
Can I use a different nut besides almonds?
Yes, chopped walnuts or pecans would also be delicious substitutes for the almonds in this recipe.
Why did my blueberry cookies turn grey or purple?
This happens when the blueberries break and their juice bleeds into the batter. To prevent this, use blueberries that are thawed but well-drained and firm, and be very gentle when you fold them in at the very end of the mixing process.
Try More Recipes:
Almond Blueberry Cookies Recipe
Description
A soft, cake-like cookie bursting with juicy blueberries, crunchy toasted almonds, and a bright hint of lemon.
Ingredients
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar. Beat in the egg, then the milk, almond extract, and lemon zest.
- Gradually add the dry ingredients to the wet and mix until just combined.
- Gently fold in the toasted almonds, then the thawed and drained blueberries.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F. Drop spoonfuls of the chilled dough onto cookie sheets.
- Bake for about 15 minutes, until the edges are golden brown. Cool completely on a wire rack.
Notes
- The most important tip for this recipe is to chill the dough for at least 30 minutes; this prevents the cookies from spreading too much.
- For the best texture, be very gentle when folding in the blueberries to prevent them from bursting and turning the dough purple.
- Toasting the almonds before adding them to the dough is a simple step that deeply enhances their nutty flavor.
- Do not overmix the dough after adding the flour, as this can lead to tough cookies.
