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Almond Flour Cookies

Posted by Lisa | Sweet 2 Eat Baking on July 5, 2013
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Almond Flour Cookies: Indulge in these almond flour cookies, where the natural gluten-free goodness pairs perfectly with their delightful taste, making them an ideal choice for any occasion, from casual get-togethers to memorable celebrations.

Almond Flour Cookies Recipe

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Almond Flour Cookies Recipe

Not only are these almond flour cookies delicious, but they are also naturally gluten-free and full of almond flavour thanks to almond flour. Perfect for any occasion, this recipe creates a batch of beautifully heart-shaped cookies that are not only visually appealing but also delicious.

And hearts aren’t just for Valentine’s Day, they’re for whenever you feel the love. And I felt like spreading a little love with these cookies. ❤️

When adorned with pink royal icing, they achieve a pleasant balance of sweetness and nuttiness, creating an irresistible combination that’s sure to please your taste buds and add a touch of elegance to your dessert table.

As you read further, you’ll discover the roles each ingredient plays in crafting the perfect cookie, simplified baking instructions, tips, and serving suggestions that pair well with these almond-flavoured treats.

So, stay tuned for a sweet journey into the world of almond flour cookies!

Almond Flour Cookies Ingredients

  • Fats: Unsalted butter provides richness, moisture, and a buttery flavour to the cookies.
  • Sweeteners: Granulated sugar adds sweetness to the cookies, enhancing their flavour.
  • Binders: The egg in the recipe acts as a binding agent, helping to hold the cookie dough together and contributing to the structure of the cookies.
  • Flavour Enhancer: Vanilla extract enhances the overall flavour profile of the cookies, providing a subtle but delightful vanilla aroma and taste.
  • Flour: Ground almonds (almond flour) is the star ingredient, infusing the cookies with a rich almond flavour. It also serves as the primary dry ingredient, creating a gluten-free and nutty texture that defines these cookies.

How to Make Almond Flour Cookies

  1. Cream: Cream butter and sugar.
  2. Incorporate: Mix in egg and vanilla.
  3. Gradual Addition: Gradually add almond flour.
  4. Shape and Bake: Chill, roll, and cut into heart shapes. Bake until lightly golden.
  5. Decorate: Prep the royal icing then decorate cooled cookies with pink royal icing.

The printable recipe below includes the complete list of ingredients, their quantities and detailed instructions.

Almond Flour Cookies

Recipe Tips and Tricks

  • Softened Butter Tips: Ensure the butter is softened but not melted for the ideal cookie texture.
  • Accurate Flour Measuring: When using cups, spoon the almond flour into the measuring cup and level it off for precise measurements.
  • Grinding Ground Almonds: If using ground almonds, you can further refine the almonds in a food processor. This results in a smoother cookie when baked.
  • Chill Dough: Divide and chill the dough into equal portions to ensure even rolling and consistent cookie shapes.
  • Parchment Paper for Rolling: Place parchment paper both underneath and on top of the dough when rolling to prevent sticking and make the process more manageable.
  • Cookie Thickness Consistency: Maintain a consistent dough thickness (about ¼ inch or 6mm) when rolling for even baking.
  • Cool Before Decorating: Allow the baked cookies to cool completely before decorating to prevent the icing from melting and ensure clean designs.
  • Customising Icing Colour: You can customise the icing colour to your preference. For pink, a tiny amount of red can be added to achieve the desired shade if you do not have pink. Feel free to experiment with different colours for creative variations/designs.
  • Icing Consistency: Adjust the royal icing’s thickness by adding small amounts of water or powdered sugar to achieve the desired piping and flooding consistency.
  • Drying Time: Allow ample time for the royal icing to dry between piping the outline and flooding the centre.

Almond Flour Cookies Serving Suggestions

  • Pair with Tea or Coffee: Ideal with hot beverages.
  • Dessert Platters: Enhance dessert platters.
  • Ice Cream: Sandwich ice cream with these cookies.
  • Chocolate: Dip in melted chocolate.

How to store Almond Flour Cookies

  • Room Temperature: You can keep these cookies at room temperature in an airtight container for up to 7 days.
  • Refrigeration (Humid Climates): You can store these cookies in the refrigerator for an extended period, typically up to 1-2 weeks.

Freezing Cookies:

The cookies freeze well both decorated and undecorated using the guide below.

  1. Ensure that the cookies are completely cooled to room temperature.
  2. Arrange the cookies in a single layer on a baking sheet, making sure they are not touching each other.
  3. Place the baking sheet in the freezer and allow the cookies to freeze for 1-2 hours or until they are firm.
  4. Place the cookies in a freezer bag and label it with the date. Freeze for up to 2-3 months.

Thawing Cookies:

  1. To thaw cookies, remove them from the freezer and place them on a plate or tray.
  2. Allow the cookies to thaw at room temperature for about 30 minutes to an hour, or until they are no longer frozen but still cool to the touch.

Almond Flour Cookies Recipe

Add these almond flour cookies to your baking repertoire for a gluten-free treat adored by all. Whether for special occasions or cosy afternoons at home, their scrumptious flavour and charming heart shape will capture hearts.

Enjoy every bite of these almond flour cookies!

Yield: Approx. 24 heart-shaped cookies (2.5-inches wide)

Almond Flour Cookies

Almond Flour Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 55 minutes

Ingredients

Cookies:

  • 115g (½ cup) unsalted butter, softened
  • 100g (½ cup) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 250g (2 cups) ground almonds (almond flour)

Royal icing:

  • 125g (1 cup) icing (powdered) sugar
  • 1 large egg white
  • ¼ tsp lemon juice or cream of tartar
  • pink gel or paste food colouring, see notes

Instructions

To make the cookies:

    1. In a mixing bowl, cream together the softened butter and granulated sugar until smooth and creamy. Add the egg and vanilla extract, and mix until well combined.
    2. Gradually add the almond flour, mixing until a dough forms. It should be a cohesive and slightly sticky dough.
    3. Divide the dough into two portions and flatten each into a disk. Wrap them in plastic wrap and chill in the refrigerator for at least 30 minutes.
    4. Preheat your oven to 180°C (350°F) and line 2 baking sheets with parchment paper or silicone baking mats.
    5. Roll out one portion of the chilled dough between two sheets of parchment paper to about 1/4 inch (6mm) thickness.
    6. Use heart-shaped cookie cutters to cut out your cookies. Place them on the prepared baking sheet. Gather the scraps, re-roll, and continue cutting until all the dough is used.
    7. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
    8. Allow the cookies to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.

To make the royal icing:

    1. In a clean, dry mixing bowl, add the icing (powdered) sugar and egg white. Beat the mixture with an electric mixer on low speed until well combined, then add the lemon juice or cream of tartar to help stabilise the icing and give it a glossy finish.
    2. Increase the mixer speed to high and beat the icing until it becomes thick and glossy. This should take about 5-7 minutes.
    3. Stir in the food colouring to achieve your desired shade of pink. Start with a small amount and gradually add more until you reach the desired colour.
    4. Transfer the royal icing to a piping bag with a fine tip or a zip-top plastic bag with a small corner snipped off.
    5. Decorate your cooled cookies with the royal icing. I piped outlines first, allowed to set for 5 minutes, and then filled in the centres.
    6. Allow the royal icing to set for a few hours or until it’s completely dry and hard.

Notes

Food Colouring: No pink food colouring? A tiny amount of red on the end of a toothpick can be added to achieve the desired shade of pink.

Cookie Cutter Size

This recipe yields approximately 24 cookies using a heart-shaped cookie cutter around 2.5 inches in width.

If using a different cookie cutter, the bake time may differ for smaller/larger cookie cutters.

Smaller Cutters: If you use smaller cookie cutters, the cookies may bake more quickly, so it’s essential to monitor them closely and adjust the bake time accordingly. They may be done in 8-10 minutes or even less, so keep a close eye on them to prevent overbaking.
Larger Cutters: Conversely, if you use larger cookie cutters, the cookies may require a slightly longer bake time. You may need to extend the baking time to 12-15 minutes or until the edges are lightly golden.

Storage:

Room Temperature: You can keep these cookies at room temperature in an airtight container for up to 7 days.
Refrigeration (Humid Climates): You can store these cookies in the refrigerator for an extended period, typically up to 1-2 weeks.

Freezing & Thawing:

Instructions on how to freeze and thaw these cookies can be found in the blog post.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 129Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 7mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 3g

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© Sweet 2 Eat Baking
Category: Cookies

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Almond Flour Cookies Recipe by Sweet2EatBaking.com

almond flouralmond flour biscuitsalmond flour cookiescream of tartardecorated cookieseggegg whitefood colouringgluten-freegranulated sugarground almondsheart shapeheartsicing sugarlemon juicepinkpowdered sugarroyal icingunsalted buttervanilla extract
Posted by Lisa | Sweet 2 Eat Baking on July 5, 2013
7 Comments // Leave Some Love

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7 Comments on “Almond Flour Cookies”

  1. Kayle (The Cooking Actress) — July 6, 2013 @1:08 am Reply

    Hearts are for all the time :)

  2. Allie | Baking A Moment — July 6, 2013 @6:01 pm Reply

    So sweet, Lisa! Love those sugar flowers... and did you change the color scheme here? I'm on a different computer (travelling), so maybe it's just the settings or something, but everything just looks so bright and cheery! Love it! xoxo

    1. Lisa Crunkhorn — July 6, 2013 @9:10 pm Reply

      Haven't changed a thing, lol. Maybe the computer you're using has different brightness, contrast or resolution settings making it look different. But I did intend for the site to look bright and cheery anyway so.. yay! :lol:

  3. CCU — July 6, 2013 @10:21 pm Reply

    Beautiful sugary hearts :D

    Cheers
    CCU

  4. The Partiologist — July 7, 2013 @1:21 pm Reply

    Aww Lisa - these are so pretty, tiny and delicate - perfect with a cup of tea!

  5. Lori Who Needs A Cape? — July 8, 2013 @11:04 pm Reply

    Beautiful cookies, almost too pretty to eat :)

    Our followers would enjoy these too, please stop by and link up at our SUPER SUNDAY Link Party:
    http://whoneedsacape.com/2013/07/super-sunday-party-5/

    Lori
    Whoneedsacape.com
    Not Your Average Super Moms!

  6. Sue {munchkin munchies} — July 9, 2013 @7:09 am Reply

    Almond extract is a favorite of mine and these heart cookies are so very pretty!