Almond cookies are definitely the most addictive cookies I ever make in my kitchen. These buttery cookies are easy to make, melt in your mouth and make the perfect treat next to a cup of coffee or tea.
They are crispy on the outside and in the first bite and dissolve in the mouth, with a delicate taste of butter and almonds. These are perfect for cold winter days, when you feel like something sweet and delicious in the afternoon.
And they are also so easy to make! A few minutes of preparation in a food processor, short baking, dipping in powdered sugar and you have snowy and buttery almond cookies that you will not be able to resist
Butter Almond Cookies
For the cookies:
- 140 grams (1 cup) AP flour (see notes for the gluten-free version)
- 20 grams (2 tablespoons) cornstarch
- 100 grams blanched almonds or almond meal
- 100 grams diced cold butter
- 30 grams (3 tablespoons) powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons cold water as needed, optional
- sugar powder
- Preheat oven to 180 Celsius degrees and line a pan with baking paper.
- In a food processor with a steel blade put flour, cornstarch and almonds and grind to a uniform powder.
- Add cold butter, powdered sugar, vanilla and salt and process for about half a minute or until large lumps of dough are obtained. If the dough stays dry – add a little water to combine.
- Roll balls in the palms of your hands and place at intervals on the baking sheet.
- Bake for 10-12 minutes or until cookies are set and slightly golden, but still quite light.
- Cool to room temperature.
- Sprinkle powdered sugar on top or dip in powdered sugar for decoration.
- The cookies are kept in an airtight jar for up to a week.
- You can freeze the prepared cookies in an airtight container (preferably without the powdered sugar).
- Instead of almonds you can use any other nut you like.
- Gluten-free version: Use gluten free flour mix in the same amount instead of AP flour.