Almond cookies are easy, melt-in-mouth cookies made with whole wheat flour and Almond flour. They are perfect to go with a cup of milk.
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Almond cookies are a crispy delight. They are perfect for any tea party or snack box.
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Ingredients
Wheat Flour - We use whole wheat flour for the Almond cookies. Gives a beautiful golden hue.
Almond Flour - You can use Almond flour or just homemade almond powder. I have tried both and both works well.
Baking soda and Salt - Gives crisp and flavorful cookies.
Butter - Use soft unsalted room-temperature butter. If using salted butter, you can skip adding salt.
Sugar - Use powdered sugar for smooth finish cookies.
Almond - I like to garnish my cookies with a whole almond it gives a perfect finish.
Vanilla - Use vanilla extract for flavor or you can also use Almond extract.Milk - Use milk only if needed. Add milk if the dough is not coming together else you can skip.
How to make Almond Cookies
Sieve together whole wheat flour, Baking soda, and a pinch of salt in a mixing bowl.
To this add Almond Flour.
Combine everything and set it aside.
In another mixing bowl add powdered sugar and soft unsalted butter.
Cream the sugar and butter together until mixed.
Add the creamed sugar and butter to the flour mixture and mix everything. It resembles a crumble now.
Add the vanilla extract.
Also if required add milk.
Combine and bring everything together to a smooth dough.
Wrap the dough with a cling wrap and let it sit in the fridge for 30 mins.
After 30 mins pinch in a small portion and flatten them to cookie shape. I placed an Almond in the center.
Line a Baking tray with parchment paper and arrange the cookies over it.
Preheat the oven to 180 C / 356 F for 10 mins. Bake at 356F/ 180 C for 15-17 mins. The cookies may look soft once they come out of the oven. They become crisp as it cools down. Let the cookies cool down completely and then store them.
Almond Cookies are now ready
Tips & Variations
- Cookies expand during baking and hence leave space in the baking tray while placing the cookies.
- Always chill the cookie dough and then bake.
- Shape all the cookies of the same size.
- You may use a tbsp of dough for evenly sized-cookies.
- The cookies are soft when they come out of the oven. They crisp as it cools down.
- The cookies get baked in 15- 17 mins and the time varies depending on the oven. So check after 15 mins
Storing Suggestions
Store the cookies in an air-tight container. The cookies stay good at room temperature for up to 2 weeks. You can also freeze the cookie dough for up to 1 month.
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📖 Recipe
Almond Cookies
Standard 1 cup measures 240 ml
Equipment
- OTG
Ingredients
- ¾ cup Whole Wheat Flour
- ¼ tsp Baking Soda
- ½ cup Almond Flour
- ⅓ cup Butter
- ½ cup Sugar powdered
- 1 tsp Vanilla Extract
- 1 tbsp Milk
- Almonds for topping the cookies
Instructions
- Sieve together whole wheat flour, Baking soda, and a pinch of salt in a mixing bowl.
- To this add Almond Flour.
- Combine everything and set it aside.
- In another mixing bowl add powdered sugar and soft unsalted butter.
- Cream the sugar and butter together until mixed.
- Add the creamed sugar and butter to the flour mixture and mix everything. It resembles a crumble now.
- Add the vanilla extract.
- Also if required add milk.
- Combine and bring everything together to a smooth dough.
- Wrap the dough with a cling wrap and let it sit in the fridge for 30 mins.
- After 30 mins pinch in a small portion and flatten them to cookie shape. I placed an Almond in the center.
- Line a Baking tray with parchment paper and arrange the cookies over it.
- Preheat the oven to 180 C / 356 F for 10 mins. Bake at 356F/ 180 C for 15-17 mins. The cookies may look soft once they come out of the oven. They become crisp as it cools down. Let the cookies cool down completely and then store them.
- Almond Cookies are now ready
Video
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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