Almond Cookies 4 Ingredients

Christmas and cookies are inseparable. I always make dozen of different cookie varieties in the lead up to the festive season. They are great as a quick snack, fantastic with a cup of tea or coffee, and a great gift for friends and family. I decided to make these cookies as a gluten-free option that is still very tasty, crunchy, and delicate. Believe me, you’ll love them!

Ingredients and Substitutions

You only need 4 ingredients to make these cookies to perfection!

Almond Flour – Almond flour forms the base of the cookies, creating a soft, crumbly texture while boost the almond flavor. You can use almond meal, but results in a darker color and coarser texture. You can’t use other flours in this recipe. If you don’t have almond flour, try my other cookie recipes! Powdered Sugar – Powdered sugar bring the sweetness and makes the dough smooth and soft. Sugar-free powdered erythritol is a viable substitute if needed, but liquid sweeteners like maple syrup won’t work. You need more powdered sugar for the coating. It creates a snowy, fancy finish and adds a touch of extra sweetness. Erythritol powder can also be used here. Dairy-Free Butter – Butter bring richness and binds the ingredients together. Melted coconut oil (refined for a neutral flavor) is an excellent alternative. It probably works fine with dairy butter if you are not plant-based. Almond Extract – This is optional but it boosts the almond flavor for a richer taste. It can be replaced with vanilla extract for a milder, more classic flavor. Almonds – I use almonds for decoration and added crunch. You can skip these or replace them with another nut like hazelnuts or pecans.

How to Make Almond Cookies

This recipe is really easy to make, here are pictures of the key steps.

Carine’s Baking Tips

While this recipe is quite straightforward, I’ve included below a few more tips and tricks if you are struggling with baking or if you had an issue on your first attempt!

Use Fine Almond Flour – I prefer using finely ground almond flour for smoother cookies. If using almond meal, sift it to remove larger pieces. Double Roll for Crinkle Effect – Roll the cookie dough balls in powdered sugar twice for a beautiful, distinct crinkle look after baking. Grease Your Hands – Lightly oil your hands when forming dough balls to prevent sticking and make rolling easier. Press Gently with Almonds – Press the almonds gently into the dough to avoid cracking the cookies. Bake Until Lightly Golden – Watch closely while baking; the cookies should be golden brown on the edges but not overbaked to maintain their soft texture. Cool Completely – These cookies firm up as they cool. Don’t move them from the tray until they are fully set, as they’re delicate when warm. Experiment with Toppings – Swap the whole almonds with other decorations like chocolate chips, candied cherries, or even sprinkles for a festive twist. Add a Pinch of Salt – If using unsalted butter, add a tiny pinch of salt to the dough to enhance the flavors. Work in Batches – For best results, bake in small batches to ensure even cooking and prevent overcrowding. Use a Cookie Scoop – This ensures even-sized cookies, which bake more uniformly.

Flavor Variations

For a citrus twist, add a little lemon or orange zest to the dough. Add a pinch of cinnamon or cardamom for a warm, spiced flavor. You can also change the topping, and make a cinnamon-powdered sugar mixture, and press-in an hazelnut or pecan nut.

Serving Ideas

Serve these almond cookies with a hot cup of pumpkin spice chai latte or coffee for a comforting snack. Package them in decorative boxes as gifts for special occasions.

Storage Tips

To retain their texture, store the cookies in an airtight container lined with parchment paper to separate layers. They last for at least 4 days in the fridge, possibly more. But to be honest, they are very likely to be gone by then. You can also freeze the cookies for up to 1 month and thaw at room temperature before serving.