mga ito Almond Cookies are dairy-free, egg-free, gluten-free cookies made with just Mga sangkap ng 4 and ready in under 25 minutes. They have a soft, crunchy, and lightly crumbly texture with a sweet almond taste.
Christmas and cookies are inseparable. I always make dozen of different cookie varieties in the lead up to the festive season. They are great as a quick snack, fantastic with a cup of tea or coffee, and a great gift for friends and family.
I decided to make these cookies as a gluten-free option that is still very tasty, crunchy, and delicate. Believe me, you’ll love them!
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Almond Cookies
Ingredients
- 1 tasa Flour ng Almond - Tandaan 1
- ⅓ tasa Pulbos na Asukal - Tandaan 2
- 6 tablespoons Mantikilya na Walang Gatas (Walang Asin) - natunaw (tala 3)
- ¼ kutsarita Katas ng almond - opsyonal
Para pahiran/palamutian ang mga cookies
- 8 Mga almendras
- ⅓ tasa Pulbos na Asukal
tagubilin
- Painitin ang oven sa 350 °F (180 °C). Lagyan ng parchment paper ang isang malaking cookie sheet. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
- Fill a small bowl with the 1/3 cup of powdered sugar. This is what you use later to coat the cookies. Set aside.
- In a mixing bowl, stir almond flour, almond extract, powdered sugar, and melted plant-based butter until the dough is sticky and consistent.
- Use a small cookie dough scoop or tablespoon to grab a small amount of cookie dough and roll it into a ball in lightly greased hands. I made 8 cookie dough balls with this recipe.
- Roll the dough ball into a bowl filled with powdered sugar. You want all sides of the cookie dough ball to be covered. Repeat for all the remaining cookie dough balls. If you want a nice crinkle effect, I recommend repeating this step twice. It means after rolling all the cookie dough balls once, do it again.
- Place the cookie dough balls onto the prepared cookie sheet leaving a thumb of space between each, then press a whole almond on the center of each cookie.
- Bake the cookies for 12-14 minutes at 350 °F (180 °C) until sides are lightly golden brown.
- Hayaang lumamig ang mga cookies sa cookie sheet sa temperatura ng kuwarto sa loob ng 30 minuto. Huwag hawakan ang mga ito dahil malambot ang mga ito sa simula at tumitigas kapag lumalamig.
- Ilipat ang mga cookies sa isang cooling rack, at isawsaw muli ang mga gilid nito sa powdered sugar para magkaroon ng magandang epekto na parang niyebe.
Mga Tala
Pagkain
Ingredients at Substitutions
You only need 4 ingredients to make these cookies to perfection!
- Flour ng Almond – Almond flour forms the base of the cookies, creating a soft, crumbly texture while boost the almond flavor. You can use almond meal, but results in a darker color and coarser texture. You can’t use other flours in this recipe. If you don’t have almond flour, try my other mga recipe ng cookie!
- Pulbos na Asukal – Powdered sugar bring the sweetness and makes the dough smooth and soft. Sugar-free powdered erythritol is a viable substitute if needed, but liquid sweeteners like maple syrup won’t work. You need more powdered sugar for the coating. It creates a snowy, fancy finish and adds a touch of extra sweetness. Erythritol powder can also be used here.
- Mantikilya na Walang Gatas – Butter bring richness and binds the ingredients together. Melted coconut oil (refined for a neutral flavor) is an excellent alternative. It probably works fine with dairy butter if you are not plant-based.
- Katas ng almond – This is optional but it boosts the almond flavor for a richer taste. It can be replaced with vanilla extract for a milder, more classic flavor.
- Mga almendras – I use almonds for decoration and added crunch. You can skip these or replace them with another nut like hazelnuts or pecans.
How to Make Almond Cookies
This recipe is really easy to make, here are pictures of the key steps.
Add all the almond cookie ingredients in a mixing bowl with a spatula.
Combine the batter until it’s smooth and sticky.
Use a cookie scoop to form dough balls of the same size.
Roll the balls with your hands.
Roll the balls into a bowl full of powdered sugar and place them on a baking sheet.
Press an almond in the middle of the cookies and bake them for 12-14 minutes at 350 °F (180 °C).
Mga Tip sa Pagbe-bake ni Carine
While this recipe is quite straightforward, I’ve included below a few more tips and tricks if you are struggling with baking or if you had an issue on your first attempt!
- Use Fine Almond Flour – I prefer using finely ground almond flour for smoother cookies. If using almond meal, sift it to remove larger pieces.
- Double Roll for Crinkle Effect – Roll the cookie dough balls in powdered sugar twice for a beautiful, distinct crinkle look after baking.
- Lagyan ng grasa ang iyong mga kamay – Lightly oil your hands when forming dough balls to prevent sticking and make rolling easier.
- Press Gently with Almonds – Press the almonds gently into the dough to avoid cracking the cookies.
- Bake Until Lightly Golden – Watch closely while baking; the cookies should be golden brown on the edges but not overbaked to maintain their soft texture.
- Cool na Ganap – These cookies firm up as they cool. Don’t move them from the tray until they are fully set, as they’re delicate when warm.
- Eksperimento sa Toppings – Swap the whole almonds with other decorations like chocolate chips, candied cherries, or even sprinkles for a festive twist.
- Add a Pinch of Salt – If using unsalted butter, add a tiny pinch of salt to the dough to enhance the flavors.
- Magtrabaho sa mga Batch – For best results, bake in small batches to ensure even cooking and prevent overcrowding.
- Use a Cookie Scoop – This ensures even-sized cookies, which bake more uniformly.
Pagkakaiba-iba ng lasa
For a citrus twist, add a little lemon or orange zest to the dough. Add a pinch of cinnamon or cardamom for a warm, spiced flavor.
You can also change the topping, and make a cinnamon-powdered sugar mixture, and press-in an hazelnut or pecan nut.
Mga Ideya sa Paghahatid
Serve these almond cookies with a hot cup of pumpkin spice chai latte or coffee for a comforting snack. Package them in decorative boxes as gifts for special occasions.
Mga Tip sa Imbakan
To retain their texture, store the cookies in an airtight container lined with parchment paper to separate layers. They last for at least 4 araw sa refrigerator, possibly more. But to be honest, they are very likely to be gone by then. You can also freeze the cookies for up to 1 month and thaw at room temperature before serving.
Higit pang mga cookies na gawa sa harina ng almendras
Love almond flour? Try these other cookies!
Can I double this recipe? Eight cookies doesn’t make it worth turning the oven on.
You can double or triple it! (note that you can change the servings by clicking on the number next to it, it adjusted the quantities)
They deserve a lot more 5 stars! Thanks for another terrific recipe.
Absolutely perfect! Thank you Carine!!!
Super easy to make and I’m normally completely hopeless in a kitchen. Delicious almond flavor
Best cookies in the world!!!!!!
Easy and delicious.