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aerial shot of almond cookies on a parchment paper
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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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 179kcal
Author: Hina Gujral

Equipment

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.

Notes

    • Note 1: To make the almond meal at home, dry roast the skinned almonds. Blend them in a processor to a coarse powder.
  • making almond meal at home 
    • 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