There’s something timeless about the aroma of almond cookies baking in the oven. For me, these cookies are more than a treat — they bring back cozy afternoons with family, a warm kitchen, and the comforting smell of butter and roasted almonds. This recipe is one I come back to again and again. It’s simple, reliable, and always a hit.
Whether you’re preparing for the holidays, teatime, or just want to enjoy a homemade delight, these almond cookies are easy to make and even easier to love.
Why You’ll Love These Almond Cookies
- Crisp edges with a tender center – The perfect texture contrast in every bite.
- Simple ingredients – Made with pantry staples and no fancy tools required.
- Naturally nutty flavor – Ground almonds and sliced almond topping add depth and crunch.
- Great for gifting – These cookies keep well and look beautiful in a tin or box.
Ingredients You’ll Need
- 1 ½ cups (200 g) all-purpose flour
- 1 teaspoon baking powder
- 1 ¼ cups (125 g) ground almonds
- ½ cup (125 g) white sugar
- ½ cup (125 g) unsalted butter, at room temperature
- 2 eggs (one for the dough, one for brushing)
- Sliced or whole almonds, for decoration
How to Make Almond Cookies
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and ground almonds.
Step 2: Make the Dough
Make a well in the center of the dry ingredients. Add the sugar, softened butter, and one egg. Mix with a spatula or your hands until a smooth, even dough forms.
Step 3: Chill the Dough
Form the dough into a ball and wrap it in plastic wrap. Chill it in the refrigerator for 30 minutes (or 15–20 minutes in the freezer if you’re short on time).
Step 4: Roll and Chill Again
Place the chilled dough between two sheets of parchment paper or plastic wrap. Roll it out to about 1 cm thick. Transfer it (still between the sheets) back into the fridge for another 10 minutes — this helps the cookies hold their shape while baking.
Step 5: Cut Out Cookies
Remove the top layer of parchment and use a round cookie cutter or glass to cut out your cookie shapes.
Step 6: Prep for Baking
Place the cookies on a parchment-lined baking tray, leaving some space between them. Beat the second egg and gently brush the tops of the cookies.
Step 7: Add Almonds
Top each cookie with sliced or whole almonds for extra flavor and a beautiful finish.
Step 8: Bake
Preheat the oven to 200°C (390°F), with top and bottom heat if possible. Bake the cookies for 10–12 minutes or until the edges turn a light golden color.
Step 9: Cool and Serve
Transfer the cookies to a wire rack and let them cool completely. Serve with a cup of tea or coffee — or just enjoy one as a sweet bite any time of day.
Tips for Perfect Almond Cookies
- Room temperature butter blends easier and makes the dough smooth.
- Don’t skip chilling — it prevents spreading and helps hold the cookie shape.
- Adjust sweetness to taste — you can reduce the sugar slightly if you prefer a less sweet cookie.
- Almond toppings toast beautifully in the oven. Watch the cookies in the last 2 minutes so they don’t burn.
Storage & Serving Suggestions
Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen (before or after baking) for up to 1 month.
Serve them with:
- Hot tea or herbal infusions
- A scoop of vanilla ice cream
- A drizzle of melted chocolate for a fancier version
Final Thoughts
These almond cookies are buttery, lightly crisped, and deeply satisfying. They’re one of those classic recipes that never go out of style. Every time I make a batch, they disappear faster than I expect. Whether you’re new to baking or looking for a new favorite, I hope you love these cookies as much as I do.
Happy baking!