Description
Delicious, delicate, and gluten-free almond cookies made with almond flour. Perfect for a sweet treat!
Ingredients
Scale
- 2 cups almond flour, finely ground
- 1 cup powdered sugar, sifted
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 large egg white, lightly beaten
- 2 tablespoons unsalted butter, melted and cooled
- 1/4 cup sliced almonds, for topping
- Optional: A few drops of food coloring (gel or liquid) for a festive touch
Instructions
- In a large mixing bowl, whisk together the almond flour, powdered sugar, and salt. Make sure everything is well combined to avoid any clumps of powdered sugar in your final cookies. Sifting the powdered sugar beforehand is crucial for a smooth dough.
- In a separate small bowl, whisk together the almond extract, egg white, and melted butter. Ensure the butter has cooled slightly before adding it to the egg white to prevent it from cooking the egg.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently mix until a dough forms. The dough will be slightly sticky, which is perfectly normal. Don’t overmix, as this can develop the gluten in the almond flour (though it’s minimal), leading to a tougher cookie.
- If you’re using food coloring, add a few drops to the dough and mix until the color is evenly distributed. Gel food coloring is generally preferred as it’s more concentrated and won’t add excess liquid to the dough. Liquid food coloring works too, but you might need to adjust the amount of almond flour slightly if the dough becomes too wet.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough is essential because it allows the butter to solidify, making the dough easier to handle and preventing the cookies from spreading too much during baking. You can chill it for longer, even overnight, if needed. If chilling overnight, let the dough sit at room temperature for about 15-20 minutes before scooping to soften it slightly.
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat. Parchment paper is my go-to because it prevents sticking and makes cleanup a breeze.
- Using a small cookie scoop or a spoon, scoop out rounded tablespoons of dough. Roll each portion into a smooth ball. The size of the balls will determine the size of your cookies, so try to keep them consistent for even baking.
- Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. This allows for proper air circulation and prevents the cookies from sticking together as they bake.
- Gently flatten each cookie with the palm of your hand or the bottom of a glass. You don’t want to flatten them too much, just enough to create a slightly disc-like shape.
- Press 2-3 sliced almonds into the top of each cookie. This adds a lovely visual appeal and a delightful crunch. You can also use other toppings, such as sprinkles or chopped nuts, if you prefer.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. Keep a close eye on them, as almond flour cookies can burn easily. The baking time will vary depending on your oven, so start checking them at the 12-minute mark.
- Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up slightly and prevents them from breaking when you move them.
- Allow the cookies to cool completely on the wire rack before serving or storing. This is important because they will continue to firm up as they cool.
Notes
- For a Chewier Cookie: Add 1 tablespoon of honey or corn syrup to the wet ingredients. This will help to create a softer, chewier texture.
- For a Stronger Almond Flavor: Use a higher quality almond extract or add a few drops of almond oil to the dough. Be careful not to add too much almond extract, as it can be overpowering.
- Add Chocolate: Dip the cooled cookies in melted chocolate or drizzle them with chocolate. This adds a delicious chocolatey twist to the classic almond cookie.
- Make Almond Macarons: This recipe can be adapted to make almond macarons. Simply add a meringue made with egg whites and sugar to the almond flour mixture and pipe the batter onto baking sheets. Let the macarons rest for 30-60 minutes before baking.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
- Gluten-Free: This recipe is naturally gluten-free because it uses almond flour instead of wheat flour.
- Vegan Option: To make these cookies vegan, substitute the egg white with 2 tablespoons of aquafaba (the liquid from a can of chickpeas) and use a vegan butter substitute.
- Prep Time: 20 minutes
- Cook Time: 12 minutes