These buttery almond cookies with delicate crumbs are one of the easiest treats you can bake for the Holiday Season.
Estimated reading time: 5 minutes
There’s something undeniably comforting about the aroma of freshly baked cookies during the Holiday season.
Delicious, buttery almond cookies are a classic holiday favourite after Christmas Plum or Gingerbread Cake and are a great fit for an edible gift hamper.
Whether you’re a seasoned baker or a beginner, this homemade almond cookie recipe is easy to follow and yields a batch of delicious treats that are sure to impress family and friends.
Ingredients You’ll Need
- All Purpose Flour and not cake or cookie flour.
- Almond Meal or blend skinned almonds to make flour
- Caster Sugar or baking sugar with fine granules.
- Whole Egg with yolk at room temperature.
- Unsalted Butter, softened not melted.
- Baking Powder, Vanilla, Salt
Optional Toppings
- Sliced skinned almonds for garnish
- Powdered sugar for dusting
- Melted chocolate for drizzling
How To Make Cookies
Step 1: Prepare the Dough
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step ensures the cookies’ delicate texture. Use a hand or stand mixer with the paddle attachment. I use food processor for the task.
- Add Egg and Vanilla: Mix the egg and vanilla extract, and whisk for 20 – 30 seconds.
- Add Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients in three batches, gently combining using a spatula or paddle attachment.
- Incorporate Almonds: Fold in the almond meal. The dough should come together smoothly without being overly sticky.
Step 2: Shape the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the Cookies: Roll the cookie dough into 1-inch or lime-sized balls. Flatten slightly with your palm of ¼ inch thickness.
Step 3: Bake and Cool
- Add Toppings: Press a few sliced almonds onto the top of each cookie for added crunch and visual appeal.
- Bake: Place the cookies in the preheated oven and bake for 15 – 20 minutes, or until the edges are lightly golden. Avoid overbaking to keep the centres soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
My Tried and True Tips
- Use Softened Butter: It incorporates air better during creaming, resulting in lighter cookies. Avoid melting the butter as it can lead to overly flat cookies. If you prefer crunchy cookies use ice-cold butter.
- Don’t Overmix: Overmixing the dough can develop the gluten in the flour, making the cookies tough instead of tender.
- Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for flour, to avoid dense cookies.
- Spiced Almond Cookies: Mix in a pinch of cinnamon/chai masala or pumpkin pie seasoning.
- Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.
More Baking Recipes
- Double Chocolate Chip Muffin
- Whole Wheat Mocha Muffin
- Indian Nankhatai Cookies
- Chewy Granola Bar
- Lemon Pound Cake
- Bakery Style Rusk
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Easy Almond Cookies Recipe
These buttery almond cookies with delicate crumbs are one of the easiest treats you can bake for the Holiday Season.
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Servings: 12 cookies
Calories: 179kcal
- Stand Mixer
- Baking Sheet
Ingredients
1 Cup = 250 ml liquid and 200 gram flour
- 1 ¼ Cup all-purpose flour (maida)
- ⅓ Cup almond meal see Note 1
- ⅓ Cup caster or baking sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 100 gram unsalted butter, softened
- 1 eggs, at room temperature
Ingredients for decoration
- ½ cup sliced almonds
Instructions
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step ensures the cookies’ delicate texture. Use a hand or stand mixer with the paddle attachment.
- Mix the egg and vanilla extract, and whisk for 20 – 30 seconds.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients in three batches, gently combining using a spatula or paddle attachment.
- Fold in the almond meal. The dough should come together smoothly without being overly sticky.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the cookie dough into 1-inch or lime-sized balls. Flatten slightly with your palm of ¼ inch thickness.
- Press a few sliced almonds onto the top of each cookie for added crunch and visual appeal.
- Place the cookies in the preheated oven and bake for 15 – 20 minutes, or until the edges are lightly golden. Avoid overbaking to keep the centres soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes:
-
- Note 1: To make the almond meal at home, dry roast the skinned almonds. Blend them in a processor to a coarse powder.
- For making the dough you can use food processor without blade attachment, stand mixer with paddle attachment or a hand mixer for whisking.
- Room Temperature: Store the cookies in an airtight container at room temperature for up to a week.
- Freezing: Freeze the dough for up to 3 months. Simply thaw, shape, and bake when needed.
- Baked Cookies: You can also freeze baked cookies for up to 2 months. Reheat in the oven for a freshly baked taste.
Nutrition
Calories: 179kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 56mg | Potassium: 122mg | Fiber: 1g | Sugar: 6g | Vitamin A: 228IU | Calcium: 54mg | Iron: 1mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Rafeeda AR says
lovely cookies… perfect for gifting…
Maria John says
Wonderful looking cookies…gonna try the soon..
Apu says
Cookies look perfect for the season!! Isn’t it just great to bake this time of the year:)
Indrani says
Good Christmas mood in this.
naz khan says
I love to have homemade cookies, with my tea too.. I cant even think of store bought cookies no more.. Thankyou for such a great recipe… bookmarking, and following you now:) Naz
Parul says
Hi hina, your recipe looks nice can you plz tell me an alternative to egg