This almond cookies recipe is easy to make, delicious, nutty, and so crunchy! Chewy and delicious – you’ll be making a double batch more often than not, I’m sure!
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eASY aLMOND cOOKIES
These simple yet elegant cookies are a classic favorite that is perfect for any occasion. I love to serve them up as snack with a hot cup of tea or coffee. The delicate almond flavor and tender, crumbly texture, are irresistible!
Almond cookies can come in a variety of shapes and sizes, from simple drop cookies to more elaborate cut-out shapes.
My favorite way to decorate these chewy cookies are with sliced toasted almonds and a dusting of powdered sugar, for aesthetics.
More Baked Dessert Recipes To Try
Banana Bread Recipe Without Eggs
Bread Pudding Recipe
Brownie Recipe Without Eggs
Chocolate Cake Recipe (Without Buttermilk)
Coconut Cake Recipe
Easy Cherry Pie Recipe
Eggless Chocolate Cake Recipe
Ingredient Notes and Substitutions for Almond Cookies
Almond flour: Almond flour is the key ingredient in almond cookies, providing their distinctive nutty flavor. Use almond meal as a substitute, but be aware that the cookies may have a slightly different texture.
All-purpose flour: The combination of all-purpose flour and almond flour provides structure to the cookies. If you need a gluten-free option, you can use a gluten-free all-purpose flour blend as a substitute.
Butter: Unsalted butter is commonly used in almond cookie recipes for its rich flavor. If you prefer a dairy-free option, you can use vegan butter or flavorless coconut oil as a substitute.
Granulated sugar: Besides sweetness, the sugar also helps with the texture of the cookies. You can use brown sugar for a slightly different flavor profile or your favorite sugar substitute. However, note that the texture and taste will be affected.
Egg: The egg in this recipe acts as a binding agent and contributes to the cookies’ texture. You can substitute it with a flax or chia egg for a vegan alternative.
Almond extract: Almond extract provides a concentrated almond flavor. You can adjust the amount to your taste, or leave it out altogether. The cookies won’t be as almondy, but rather, they’ll have a subtle nuttiness from the almond flour. I don’t recommend skipping the almond extract because I love the intense flavor it gives the cookies, but it’s up to you.
Baking powder: Baking powder helps the cookies rise and have a slightly fluffy crumb. There are substitutes for baking powder in cookie dough, but I haven’t tried them yet. The most popular replacement I’ve found is a mixture of ¼ tsp baking soda + ½ tsp vinegar for every 1 tsp of baking powder. If you try this alternative, let me know how it turns out.
Salt: Salt enhances the flavor of the cookies. You can adjust the amount to your taste, but don’t omit it entirely as a small amount of salt is essential in most baking recipes.
Step 1: Preheat the Oven
Preheat the oven to 350°F (180°C). This gives the oven time to reach the right temperature while you prepare the cookie dough.
Step 2: Combine the Dry Ingredients
In a medium-sized bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Step 3: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and sugar until the mixture becomes pale, light and fluffy. This should take a few minutes of mixing.
Step 4: Add Egg and Almond Extract
Add the egg and almond extract to the butter-sugar mixture. Mix until well combined. The egg will help bind the ingredients, while the almond extract provides that delicious almond flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture from step 2 to the wet butter-sugar mixture. Stir until all the ingredients are fully incorporated, creating a smooth dough.
Step 6: Form Cookie Dough Balls & Decorate
Roll the dough into small 1-inch balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with the palm of your hand to create uniform shapes.
Press a few toasted, sliced almonds onto the top of each cookie. This adds a nice visual touch and a nutty crunch.
Step 7: Bake the Cookies
Place the baking sheet with the cookies into the preheated oven. Bake for approximately 12-15 minutes, or until the edges of the cookies are lightly golden brown. Keep an eye on them to prevent over-baking.
Step 9: Cool the Cookies
Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. This allows them to set.
After a couple minutes, transfer the cookies to a wire rack to cool completely.
Variations
Almond cookies can be customized with various ingredients like chocolate chips, chopped almonds or pistachios, dried fruits like cranberries or raisins, or citrus zest.
Storage
Store almond cookies in an airtight container at room temperature for up to a week. To extend their freshness, you can refrigerate them for up to two weeks.
For longer-term storage, freeze the cookies in an airtight container or freezer bag for up to three months.
These cookies are perfect for any occasion, and they’re so scrumptious that your guests will love them. Give these almond cookies a try and enjoy their delicious flavor and comforting texture!
Easy Almond Cookies Recipe
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Sliced almonds optional
Instructions
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and almond extract and mix until well combined.
- Gradually add the flour mixture to the butter mixture, stirring until a dough forms.
- Preheat your oven to 350°F (180°C).
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with the palm of your hand.
- If using sliced almonds, press a few onto the top of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to a week.
