These almond cookies are the perfect blend of crunchy almond topping and a soft, chewy center bursting with almond flavor. If you love almonds in cookie form, these cookies are for you.
The Best Almond Cookies Recipe
I love making cookies, even though they once seemed complicated. I used to wonder how I could ever top bakery-style cookies, but now I’ve got this. I believe everyone should have a cookie jar that’s well-stocked. What’s better than sipping your coffee or tea with your favorite cookie? To me, that’s the perfect way to end a meal.
These cookies are a small treat with a big heart. Not overly sweet, but the perfect ending to a good meal or special occasion like Christmas, Easter, or a family gathering. Almonds are also a very versatile ingredient that can be used whole, sliced, or slivered, as paste, flour, or almond butter.
If you’ve never had almond cookies, then I urge you to try these. They remind me of a flavour from my childhood, even though I can’t recall exactly when I first tried them.
We also love the traditional flavors of Almond Flour Chocolate Chip Cookies. Who can resist chocolate? I also love using almond flour whenever I can. So if you have any leftover flour, take a look at these Almond Flour Recipes.
Why You’ll Love This Almond Cookie Recipe
- Minimal ingredients - This recipe contains basic ingredients you most probably have on hand.
- Simple to make - All it really is is a handful of ingredients, stirring, rolling, and then baking.
- Quick to make - These cookies have minimal hands-on time while the oven does all the hard work.
Ingredients In Gluten-Free Almond Cookies
This recipe uses really basic ingredients, most of which are pantry staples. So when the craving arises, you can make these easily.
- Almond flour – Use finely ground blanched almond flour. This is the key among the dry ingredients. And note that almond meal is not the same as almond flour. Make sure it's finely ground. Did you know almonds are vital for vascular health?
- Granulated sugar – Adds sweetness and structure, helping the cookies hold their shape without spreading.
- Powdered sugar – Used in the dough and for coating the outside. It creates the signature crackled exterior and lightly crisp shell.
- Egg whites – Straight from the shell and unwhipped. Egg whites bind the dough and provide lift without making the cookies airy or hollow. Keep the egg yolks so you can make this Gluten-Free Ravioli.
- Almond extract – Provides the classic amaretti almond flavour. Use pure extract for the best taste.
- Vanilla extract – Rounds out and balances the almond flavour without overpowering it.
- Salt – This small addition brings out the natural almond flavour.
- Sliced almonds – Pressed onto the outside of the cookies for texture, flavour, and to make them look pretty.
Equipment Needed
This new recipe uses basic baking equipment you will have on hand.
- Mixing bowl – A medium bowl for combining the dough ingredients.
- Spatula or spoon – For mixing the thick, paste-like dough evenly.
- Measuring cups and spoons – For accurately measuring ingredients.
- Baking sheet – A standard flat baking tray works best.
- Baking paper (parchment paper) – Prevents sticking and helps with even baking.
- Small bowls – For rolling the dough in powdered sugar.
- Cooling rack – Allows the cookies to cool evenly and set properly after baking.
How To Make Almond Cookies
Preheat the oven to 160°C (325°F). Line a small baking tray with baking paper.
In a medium bowl, mix the almond flour, granulated sugar, powdered sugar (for the dough), and salt until evenly combined.
Add the egg whites, almond extract, and vanilla extract. Stir with a spatula until a thick, paste-like dough forms. The dough should be sticky but hold its shape when scooped.
Place the remaining powdered sugar in a small bowl and the sliced almonds in another.
Scoop the dough into 6 equal portions (about 1 tablespoon each).
If you want yours to look like mine, roll each portion lightly in powdered sugar, then gently roll or press into the sliced almonds so they adhere to the outside. Note that some people prefer their almond cookies to look like coins. In that case, you'll smush them a bit before baking.
Arrange the cookies on the prepared tray, spacing them about 5 cm (2 inches) apart. Do not flatten unless you want more of a coin shape.
Bake for 14–16 minutes, until the tops are cracked and matte and the bottoms are just beginning to turn a pale golden brown.
Remove from the oven and let cool on the tray for 10 minutes, then transfer carefully to a wire rack to cool completely. Note that we don't add a glaze to these. You can, if you want. Almond glaze is just powdered sugar, almond extract, and milk!
Frequently Asked Questions
Are these almond cookies gluten-free?
Yes, these are naturally gluten-free because they’re made with almond flour instead of wheat flour. The only catch is cross-contamination, so use certified gluten-free almond flour and check your powdered sugar and sliced almonds if you’re baking for someone with celiac disease.
What’s the difference between these almond flour cookies and traditional almond cookies?
Many “traditional” almond cookies are flour-based butter cookies flavored with almond extract or topped with an almond. These cookies are almond-based, meaning the almonds provide the structure, which is why they bake up tender, slightly chewy, and naturally gluten-free.
Are these similar to Italian almond cookies or amaretti?
Yes. This style is closest to soft Italian almond cookies (often called amaretti morbidi), which use almonds, sugar, and egg whites instead of wheat flour. The exact texture varies by recipe, but the crackly top and tender center are very much in that family.
Are almond cookies considered “good luck” cookies?
In several cultures, almond sweets are linked with good fortune, prosperity, and celebration because almonds symbolize abundance. You’ll often see almond cookies served at holidays and gatherings for that reason, even if the exact “good luck” meaning depends on the tradition.
Are almond cookies eaten for Chinese New Year?
They can be. Almond cookies are commonly served as part of Chinese New Year snack spreads in many households and bakeries, especially in Chinese-American communities. They’re popular because they’re simple, festive, and fit nicely on a treat tray with other small cookies and candies.
What other celebrations are almond cookies served at?
Almond cookies show up often at weddings, baby showers, holidays, and coffee gatherings because they store well and feel a little special. In Italian traditions, almond-based cookies are frequently served at celebrations alongside espresso, dessert wine, or a cookie platter.
Why didn’t my cookies crack on top?
Cracks usually come from the outside setting while the inside expands. If you didn’t get cracks, the dough may have been too wet, the oven may have run cool, or the cookies may have been rolled too lightly. Make sure the dough is a thick paste, bake in a fully preheated oven, and don’t flatten the scoops.
Why did my almond cookies spread too much?
Spreading usually means the dough was too loose or warm. Measure almond flour by weight if possible, use egg whites straight from the shell (not “extra large”), and rest the dough for 1 to 2 minutes if it feels runny. Also make sure your tray isn’t warm when the dough goes on.
How do I know when almond cookies are done baking?
They’re done when the tops look matte and crackled and the bottoms are just starting to turn pale golden. They will feel soft right out of the oven but firm up as they cool, so don’t overbake trying to make them “set” while hot.
My dough is too sticky to roll. What should I do?
A tacky dough is normal, but if it’s unworkable, let it sit for 2 to 3 minutes so the almond flour hydrates. You can also lightly dampen your hands or dust them with powdered sugar to portion and shape without adding extra almond flour.
Can I use almond meal instead of blanched almond flour?
You can, but the cookies will be darker, more rustic, and often a bit denser because almond meal includes the skins. If you want the classic pale color and smoother texture, stick with finely ground blanched almond flour.
Can I reduce the sugar in almond cookies?
You can reduce it slightly, but sugar is doing more than sweetening here, it helps set the structure and creates the crackly exterior. If you cut too much, the cookies may spread, turn chewy in a gummy way, or lose their crisp edges.
Can I replace almond extract or skip it?
Yes. Almond extract gives the strongest almond aroma, but you can use more vanilla instead for a milder cookie. If you skip almond extract entirely, the cookies will still taste good, just less “classic almond cookie” in flavor.
Why won’t the sliced almonds stick to the outside?
If the dough is coated in too much powdered sugar, the almonds can slide off. Roll lightly in powdered sugar, then press into the sliced almonds. If needed, dab a tiny bit of egg white on the outside to help them adhere.
How long do almond cookies keep, and can I freeze them?
Store them in an airtight container at room temperature for up to 4 days. They also freeze well, once fully cooled, for up to 2 months. Thaw at room temperature, and if you want to refresh the exterior, warm briefly in a low oven.
Almond Cookies
These almond cookies are the perfect blend of crunchy almond topping and a soft, chewy center bursting with almond flavor.
Ingredients
- 2½ cups (250 g) finely ground blanched almond flour
- ½ cup (100 g) granulated sugar
- ¾ cup (90 g) powdered sugar, divided
- ½ cup (60 g) for the dough
- ¼ cup (30 g) for rolling
- 2 large egg whites (about 60–65 g), straight from the shell
- 1–1½ teaspoons almond extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup sliced almonds, for coating
Instructions
- Preheat the oven to 160°C (325°F). Line a small baking tray with baking paper.
- In a medium bowl, mix the almond flour, granulated sugar, powdered sugar (for the dough), and salt until evenly combined.
- Add the egg whites, almond extract, and vanilla extract. Stir with a spatula until a thick, paste-like dough forms. The dough should be sticky but hold its shape when scooped.
- Place the remaining powdered sugar in a small bowl and the sliced almonds in another.
- Scoop the dough into 6 equal portions per tray (about 1 tablespoon each). Roll each portion lightly in powdered sugar, then gently roll or press into the sliced almonds so they adhere to the outside.
- Arrange the cookies on the prepared tray, spacing them about 5 cm (2 inches) apart. Do not flatten.
- Bake for 14–16 minutes, until the tops are cracked and matte and the bottoms are just beginning to turn a pale golden brown.
- Remove from the oven and let cool on the tray for 10 minutes, then transfer carefully to a wire rack to cool completely.
Notes
- Don't overwork the dough - The dough needs to be combined. It will be sticky to touch, but that is how it is supposed to be.
- Shape them into round balls - All you need to do is shape the dough into round balls. We are not looking for perfection here.
- Almonds not adhering to the dough - When you are rolling the round dough balls in the powdered sugar, try not to place too much sugar on the exterior. If you do, the almonds will not be able to adhere to the cookie dough. A quick fix is to dab on some egg white and then add them on.
- Do not judge texture when hot - These cookies finish setting as they cool. They may feel very soft straight from the oven, but will firm up on the outside while staying tender inside after cooling.
- Watch the dough, not the clock - Egg whites vary in size and hydration. The dough should resemble thick almond paste. It should hold a soft mound and feel tacky, not dry or runny. If it feels stiff, add a few drops of egg white. If loose, rest the dough for 1–2 minutes before shaping.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 559Total Fat: 36gSaturated Fat: 4gUnsaturated Fat: 33gCholesterol: 3mgSodium: 126mgCarbohydrates: 48gFiber: 9gSugar: 29gProtein: 16g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
If you make this Almond Cookies recipe, please consider stopping by and letting me know what you think.
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
Cynthia Garton
Can these Almond biscuits be made using an egg replaced?
Thank you,
Jim
We haven't tried these with an egg replacer yet. Please let us know if you do (and how they turn out!)
Adeline
Why does the recipe say to make 6 equal portions of the dough. The recipe says it makes 12 cookies?
Jim
There are two trays. Six equal portions per tray.