Almond Cookies
Hello friends! These Almond Cookies are a simple yet elegant treat, perfect for any occasion. With their crisp exterior, chewy center, and rich almond flavor, they’re a delightful addition to your dessert table or afternoon tea. They even do very well as a Christmas cookie! Topped with a whole almond for an extra touch, these cookies are as beautiful as they are delicious. Trust me, this will become one of your favorite cookie recipes, because they taste amazing and they just happen to be dairy-free and gluten-free.
Best Almond Cookies Recipe
In this post, I’ll guide you through making these delightful Almond Cookies, from preparing the dough to assembling and baking. Follow the step-by-step instructions and tips below to create a batch of these irresistible cookies.
This recipe makes approximately 36 cookies.
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Preparing the Cookie Dough
Preheat your oven to 350°F (175°C) and line two or three baking sheets with parchment paper. In a large mixing bowl, sift the almond flour to break up any lumps, then mix it with the white sugar until evenly combined.
In a separate bowl, beat the egg whites and salt using a stand mixer fitted with the whisk attachment or a hand mixer. Whip on high speed for about 4 minutes until stiff peaks form.
Gently fold the whipped egg whites into the almond flour and sugar mixture. Add the almond extract and stir until the mixture forms a smooth dough.
Assembling the Cookies
Divide the dough into 36 equal portions. Roll each portion into a ball using your hands. Place the powdered sugar with a pinch of salt in a shallow bowl and roll each cookie ball in the powdered sugar until fully coated. Arrange the coated cookie balls on the prepared baking sheets, spacing them about 3 inches apart.
Press a whole almond gently onto the top of each cookie ball, flattening it slightly. Don’t worry if the cookies crack a little—it adds to their rustic charm.
Baking
Bake the cookies in the preheated oven for 15 minutes, or until they’re lightly golden and firm on the outside. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Tips & Tricks
- Whipping Egg Whites: Make sure your bowl and whisk are clean and grease-free before whipping the egg whites for best results.
- Avoid Overmixing: Stir the dough gently to avoid deflating the whipped egg whites, which helps keep the cookies light and chewy.
- Even Portioning: Use a small cookie scoop to divide the dough evenly for consistent cookie sizes.
- Powdered Sugar Coating: Roll the dough balls generously in powdered sugar for a crackled, snow-dusted effect after baking.
- Baking Time: Keep an eye on the cookies during baking. They’re ready when lightly golden but still soft to the touch—they’ll firm up as they cool.
- Make Your Own Almond Flour: If you have a ton of almonds lying around, you could try making your own almond meal, because it’s just ground almonds! All you have to do is pulse in a food processor until you reach a flour like consistency.
Variations on Almond Cookies
- Chocolate-Dipped Almond Cookies: Once cooled, dip half of each cookie into melted dark or milk chocolate. Let the chocolate set on parchment paper before serving for an indulgent twist.
- Citrus Almond Cookies: Add 1 teaspoon of lemon zest to the dough for a bright and refreshing flavor that complements the almond base.
- Jam-Filled Almond Cookies: Before baking, make a small indentation in each cookie and fill with a dollop of jam inside (e.g., raspberry or apricot). Bake as directed for a fruity variation.
- Spiced Almond Cookies: Add 1/2 teaspoon of cinnamon or cardamom to the dough for a warm, spiced flavor.
- Coconut Almond Cookies: Roll the cookie balls in a mixture of powdered sugar and shredded coconut for added texture and tropical flair.
Why You’ll Love These Almond Cookies
These cookies combine simplicity and elegance with their chewy texture and bold almond flavor. Perfect for gifting, entertaining, or simply indulging, they’re a versatile treat that’s easy to make and even easier to enjoy. Whether for a festive occasion or a casual snack, these Almond Cookies are sure to impress!
If you like these cookies, you’ll love these other recipes!
I’d love to see your creations! Share your photos and feedback on Instagram or Facebook and tag me. Let’s bake something delicious together!
Almond Cookies
Ingredients
- 3¾ cups almond flour 375g
- 1½ cups white sugar 300g
- 3 large egg whites 90g
- ¼ tsp salt
- 1 tsp almond extract
To Assemble
- ¾ cup powdered sugar 90g
- ½ cup whole almonds
Instructions
- Preheat the oven to 350°F (175°C). Line two or three baking sheets with parchment paper.
- In a large bowl, sift the almond flour to break up any lumps and mix it with the white sugar until evenly combined.
- In a separate bowl, beat the egg whites and salt using a stand mixer with the whisk attachment or a hand mixer. Whip on high speed until stiff peaks form, which should take approximately 4 minutes.
- Add the whipped egg whites to the almond flour and sugar mixture. Add the almond extract, and stir gently until the mixture forms a dough.
- Divide the dough into 36 portions and roll each portion into a ball.
- Place the powdered sugar in a shallow bowl. Roll each cookie ball in the powdered sugar until coated.
- Arrange the coated cookie balls on the prepared baking sheets, spacing them 3 inches apart.
- Press a whole almond gently onto the top of each cookie, flattening the ball slightly. (It’s normal if the cookies crack slightly.)
- Bake in the preheated oven for 15 minutes, or until the cookies are lightly golden and firm on the outside.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
