Almond Cookies

They’re golden at the edges, soft in the middle, scented like a warm kitchen caught somewhere between morning sunlight and toasted almonds – these almond cookies. I made a batch last Saturday, just before the rain started. The smell filled the whole apartment so gently, like it couldn’t help but stretch a little further with each passing minute. And I know, almond cookies sound simple enough… but trust me. When you use good almond flour and take your time, they taste quietly spectacular.

Why You’ll Crave It

• Delicately crisp on the outside, soft and chewy where it counts.
• No fuss pantry ingredients – you probably have most already.
• They’re naturally gluten-free, but never feel like they’re “missing” anything.
• Taste like Italian amaretti, but without the intimidating stuff (no fancy equipment).
• Perfect with afternoon tea, coffee, or just on their own – quietly dependable.

The first time I made these, my cousin ate three before they even cooled fully… then asked if there were more in the oven.

What You’ll Need

• Almond flour: 200 grams – finely ground, not coarse, and as fresh as possible (the oil makes a difference)
• Sugar: 100 grams – white is fine, but I sometimes mix with a little light brown for depth
• Baking powder: 1 teaspoon – just enough to give them lift without puffiness
• Eggs: 2 large – room temp helps, they mix more evenly
• Vanilla extract: 1 teaspoon – real vanilla, if you can find it, makes it bloom more beautifully

Easy How-To

Warm the oven, like a soft blanket

Set it to 180°C (or 350°F). Not a big deal, but get that going first so it’s ready when the batter is. A cool oven won’t give you that lovely golden edge.

Measure out your ingredients—don’t eyeball this one

Even though it’s a simple mix, the texture comes from being precise. Especially the almond flour, which packs down more than you’d think.

Combine the dry bits

In a big-ish bowl, stir together your almond flour, sugar, and baking powder. I usually use a fork first—it works well and avoids that cloud of flour that comes with a whisk if you’re not paying attention.

Add the eggs and vanilla

Crack your eggs in right on top, pour in the vanilla, and mix it together. Not too fast. Just slow little circles until it starts to come together in a thick, slightly sticky dough. It might look a bit odd, almost like marzipan, and that’s exactly right.

Shape them gently

Scoop out small spoonfuls—walnut-size is lovely—and roll into soft, round shapes. They won’t spread much, so you can nestle them fairly close on a parchment-lined tray.

Bake until just golden at the edges

They only need 10 to 15 minutes, but trust your eyes more than a timer. I take them out when they start picking up a little color on the bottom and the top looks dry, not glossy.

Let them cool (even though it’s hard)

If you can resist the urge to taste one right out of the oven—bravo. I usually crack and sneak one when it’s still warm… but they truly are best once cool and fully set. The soft center firms just enough.

Good to Know

• Almond flour absorbs more than regular flour, so resist the temptation to add extra when it feels wet—it’ll bake up fine.
• Let your eggs sit out while you prep—the difference in batter texture is small but noticeable.
• If they crack on top a bit, that’s a good sign. It means the surface dried before the inside puffed. That gentle crackle is lovely.

Serving Ideas

• Pair with espresso or a strong black tea. They balance each other wonderfully.
• If you’re feeling fancy, drizzle melted dark chocolate over a cooled batch and let it set before serving.
• For a more dessert-y moment, sandwich a whisper of apricot jam between two cookies—very Italian café.

Top Tricks

• Use a cookie scoop for even shapes. Helps them bake the same and look neat without a fuss.
• If the dough feels too sticky to roll, chill it for 10 minutes. It settles down quickly.

Frequently Asked Questions

Can I use regular flour instead of almond flour?

Technically yes, but the entire texture and flavor will change—it won’t taste or feel like an almond cookie anymore. If you must, try a mix of AP flour and a few tablespoons of almond meal, though I’d still lean into the real thing.

Are these cookies gluten-free?

Yes, if you’re using true almond flour and double-check that your baking powder doesn’t contain wheat starch, these are completely gluten-free.

How long do they keep?

About a week in a sealed tin at room temperature—if they last that long. But if I’m honest, I usually freeze half the batch. That way, I can thaw two or three when I need a quiet moment with tea.

Can I add anything else to the dough?

Sure—you can fold in citrus zest (orange is dreamy), a few crushed cardamom seeds, or even slivered almonds for a little texture. Just don’t go too far. These cookies work best when they’re simple, I think.

Conclusion

Sometimes the most satisfying thing is a recipe that knows what it is—nothing elaborate, just tender almond cookies that don’t need frosting or filling or extra. Just a moment of warm sweetness. And when the rain creeps in or the afternoon feels a little too quiet, I’ll reach for one, put the kettle on, and feel quietly… full.

More recipe suggestions and combinations

Almond Flour Pancakes

Soft, slightly nutty, and endlessly adaptable—these make breakfasts feel like Sunday, even on a Thursday.

Chocolate Almond Energy Balls

I keep a little box of these in the fridge for those grab-something-quick days. Great with dark coffee.

Almond Butter Smoothie

Creamy, smooth, and secretly satisfying—it’s like dessert for breakfast but you walk away feeling virtuous.

Spicy Almonds

Dangerously snackable. Perfect if you want something with salt and warmth instead of sweet.

Almond-Crusted Chicken Tenders

A crunchy twist on comfort food. I serve this with a dollop of Greek yogurt mixed with lemon zest.

Almond Joy Bark

Just dark chocolate, toasted coconut, whole almonds—and a memory of summer candy bars.

Almond-Date Energy Bars

Simple to make and seriously sustaining. Great for those afternoons when lunch was too long ago.