Step 4īake cookies, rotating baking sheets top to bottom and front to back halfway through, until spread out and edges are golden, about 15 minutes. Gently press 1 almond (from 24 raw almonds) into top of each cookie. Transfer to 2 parchment-paper-lined baking sheets as you work, spacing 2" apart. Scoop out tablespoonfuls of dough and form into balls between your hands, moistening your hands with more rose water mixture as needed. Step 3Īdd a few drops of rose water to a small bowl of room temperature water dip hands in bowl to moisten (this allows you to make pretty round cookies and not a sticky mess, while also fortifying the cookies with a little more rosiness). Fold almond flour mixture into wet ingredients with a rubber spatula until incorporated. rose water in a large bowl just until foamy (don’t get carried away you’re not making meringue).
Whisk 2 large egg whites, 1 cup (200 g) sugar, and 1 Tbsp. ground cinnamon or cardamom (if using) in a medium bowl to combine. Divide batter into 1 inch balls, this is very easy to do with a cookie scoop. Beat in 1 egg, almond extract, baking powder, and salt. Place racks in upper and lower thirds of oven preheat oven to 350°. In a large bowl cream together butter and sugar until light and fluffy. This recipe was excerpted from ‘Jew-ish’ by Jake Cohen. They’re finished with powdered sugar and are perfect for a Christmas cookie tin. Store leftovers at room temperature in an airtight container.įor almond cookies with a more Italian-American vibe, try these ones made with cocoa and coffee. Directions In a small bowl, cream butter and 1/2 cup confectioners sugar until light and fluffy. Having damp hands will enable you to handle the sticky cookie dough and shape it into spheres without making a mess.īake them until the edges are barely golden brown, and let them cool on the baking sheet instead of transferring them to a wire rack. To do it, you’ll wet your hands in a bowl of water, lightly scented with a few drops more rose water. Whether you're looking for festive keto-friendly recipes for the holidays (these Vegan Almond Flour Sugar Cookies are just the ticket), wholesome paleo options (you'll love these easy. The wet and dry ingredients come together with a mixing bowl and whisk, and their striking appearance is all done by hand-no cookie scoops or stand mixers allowed. Almond flour, a gluten-free alternative to all-purpose flour, is the main ingredient in these 20 tasty cookies. These are the best cookies to make in a sparse kitchen, since they don’t require special equipment. The other “secret ingredient” here is rose water, which gives these cookies a delicate floral undertone that sets off the nuttiness of the almonds. They require next to no prep time, and since the recipe is made without butter or all-purpose flour, it’s naturally dairy- and gluten-free.īe sure to buy finely ground almond flour, not coarser almond meal. The chewy, crispy-shelled, melt-in-your-mouth cookies have a pronounced almond flavor without necessitating the use of sometimes-cloying almond extract. If you don't like the taste of almond extract or can't access it, you can simply omit it or use your extract of choice.These flourless almond cookies are “sort of like French macarons,” explains cookbook author Jake Cohen, but “without the meringue, and much easier to throw together any time you want.” He learned the recipe from his great-aunt-in-law, Doris, who handed him a copy at his family’s first blended Passover seder and notes that “it’s the gift that keeps on giving.” Coconut sugar will also work and make the cookies caramelly and darker in color.Īlmond extract (optional) for extra flavor. You can substitute this with granulated sugar for lighter-colored cookies that are a little plainer. I found that cookies made with only almond flour rarely stayed puffed and thick after baking.īrown sugar for depth of flavor. You can make your own almond flour from scratch, as long as you process the almonds finely!Īll-purpose flour to stabilize the almond flour. Combine flour, lemon zest, baking powder, and salt together. With a zester, zest the lemon and add the lemon zest to the bowl with the flour.
Ingredient notesĪlmond flour (or blanched almond meal in UK/Australia) which is basically finely ground almonds. Sift 4 1/2 cups of all-purpose flour into a separate large bowl. These cookies are thick, use THREE types of almonds and have a lot of texture.ĭIFFICULTY: Easy to make and perfect for baking beginners! Simple ingredients you'll needĪ complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post. TASTE/TEXTURE: Buttery, less sweet and chewier than traditional Italian almond cookies. OCCASION: Perfect for any time of the year or the holiday season, just like my vegan almond cake.
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