Almond Supreme Cookies are a splurge meant for the holidays. Packed with almond paste and almond flour, chewy almond goodness awaits you after crunching through the almond coating.
Do you like baking with almond flour? Because you will after tasting these cookies. Usually I hesitate to make recipes that call for almond flour alone, because it is more expensive than other flours. But some recipes are worth the indulgence.
I am actually glad I have held off making almond cookies until now. It’s good to save such rich cookies for the holiday season, because that makes them more of a special treat. And not all treats have to be loaded with icing or frosting either. These cookies are the perfect level of sweetness. I suggest you make them to share or give away, because it’s possible to keep eating them without feeling the need to stop. All that almond goodness just keeps beckoning.
Almond Supreme Cookies {Grain Free}
Ingredients:
- 1 cup almond paste (I used this almond paste recipe to make my own)
- 1/4 cup granulated sugar
- 1/2 cup blanched almond flour
- 1/8 teaspoon sea salt
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 large egg white
- 1 cup slivered almonds
- icing sugar (powdered sugar) for dusting, optional
Directions:
- In a mixing bowl, break apart the almond paste. Add sugar, salt, and almond flour. Mix until relatively even crumbles form.
- Add the egg white and extracts and mix on low speed until smooth. Chill the dough for 30 minutes.
- Preheat oven to 170 C (325 degrees F). Line baking trays with parchment. Pour slivered almonds into a shallow bowl. Scoop out dough in 2 teaspoon portions and roll the dough into balls. Then roll each ball in almonds to coat.
- Transfer each ball of cookie dough to the baking sheet, spacing them at least 2 cm apart. Lightly press the almonds into the cookie dough.
- Bake cookies in a preheated oven for 18 to 20 minutes, or until almonds and cookie edges are golden. Remove trays from oven and keep cookies on the tray for about 5 minutes before transferring to cooling racks.
- Dust cookies with icing sugar before serving.
Adapted from Cinnamon Spice and Everything Nice
I share recipes here, at Allergy Free Wednesdays, Gluten Free Wednesdays, and Savoring Saturdays.
Swirls and Spice 
This looks delicious! I’ll definitely try them over christmas.
Thanks! It’s nice when recipes get beyond the screen and into the oven. I think you will really enjoy the cookies. 🙂
These look gorgeous!
Thank you! I’ll be making more to give away to friends for Christmas!
They look beautiful! Thanks for sharing – I’ll be giving them a try soon!
Glad to hear it! Enjoy!
They look like little roses – so pretty!
Thank you! They are fun to make (and eat)!
Those look absolutely amazing! I hope I have enough time to add them to my menu for my girlfriends’ tea this Saturday! Thanks so much for sharing them on Gluten-Free Wednesday! 🙂
Shirley
Delighted to hear you hope to make them soon! The ones you see were my first batch, so I think they’ll turn out well for you too. If you get a chance, I would love to know how you liked them.
They look superb !!
And they won’t last long if I’m around 🙂
Thanks! They were superb. And now my new favourite cookies are gone. I’m hoping to make another batch tonight to give away before I eat too many more.
Oooh those are chock full of goodness. Thanks for posting. Hello from Pennywise Platter Thursdays.
Thanks for stopping in to comment! It’s nice when a recipe goes so well on the first try. 🙂
Love a grain free cookie and these look so festive and delicious for the holiday or anytime.
If you like almonds, you will enjoy these cookies. Thanks for visiting me here!
These cookies look gorgeous, Julia! I love using almond flour and can’t wait to try your recipe!
Thanks, Kelly! I am making more today! Enjoy!
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
Thanks so much! 🙂 -Julia