If you’re looking for a simple cookie that delivers big on flavor, almond cookies are the answer. They’re naturally gluten-free, have just a handful of ingredients, and come together in under 30 minutes. Crisp on the edges with a chewy middle, these cookies strike the perfect balance of texture and taste.
The star of this recipe is almond flour, finely ground almonds that give the cookies their signature nutty flavor and soft bite. Paired with a touch of sugar, egg whites for structure, and almond extract to amplify the flavor, you end up with a cookie that’s both delicate and satisfying.
You don’t need fancy tools or mixers to whip up a batch. Just mix everything in one bowl, shape into small rounds, and top each cookie with a whole almond for a little crunch and visual appeal. A quick bake in the oven, and your kitchen will be filled with the warm, sweet aroma of toasted almonds.
These almond cookies are great with a cup of tea or coffee, and they store well too, making them ideal for gifting or preparing ahead for parties or holidays. You can also get creative, dip the edges in melted chocolate, roll them in slivered almonds, or add a hint of orange zest to the dough for a citrusy twist.
Another bonus? These cookies are naturally gluten-free and can easily be made dairy-free, making them perfect for a variety of dietary needs. And despite their short ingredient list, they taste like something you’d find in a bakery.
Whether you’re craving something sweet but not too sugary, need a quick treat for guests, or want a cookie that feels a little more refined, almond cookies are a go-to you’ll want to keep in rotation. They’re simple, elegant, and always a crowd-pleaser, proving once again that less really can be more.
Ingredients
- 2 cups almond flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 tsp almond extract
- 1/2 cup unsalted butter softened
- 1/2 cup sliced almonds for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the almond flour, powdered sugar, and salt.
- Add the almond extract and softened butter to the bowl. Mix until well combined and a dough forms.
- Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them on the baking sheet.
- Gently press down on each ball with the palm of your hand to flatten slightly.
- Top each cookie with a few sliced almonds.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your delicious almond cookies!
Why almond? Pecans are way better! Just saying…
Too much sugar for my taste. Next time, I’ll use less for sure.
I don’t know, mine came out kinda crumbly. Maybe I did something wrong? What am I missing?
Delicious! 🤤 I added some chocolate chips and they turned out bomb!
These cookies were amazing! They melted in my mouth! Definitely making them again.