Gluten-Free Almond Cookies

Meaningful Eats

16 cookies

These gluten-free almond cookies are light, delicate and practically melt in your mouth! Enjoy them plain or top them with an easy almond glaze for even more almond flavor.

These cookies make a delicious addition to any holiday cookie plate. Be sure to watch the full video tutorial in this post. You’ll crave them until you make them!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Author Erin Collins

Ingredients

For the Cookies:

3/4 cup gluten-free 1:1 baking flour 120g
1/2 cup almond flour 60g
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon baking powder
10 tablespoon butter 142g (at room temperature)
1 teaspoon almond extract
3/4 cup powdered sugar 100g
1/4 cup sliced almonds

For the Glaze

3/4 cup powdered sugar 100g
1 tablespoon water
1 teaspoon almond extract

Instructions

In a medium bowl, whisk together the gluten-free 1:1 baking flour, almond flour, corn starch, salt, and baking powder.
In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter and almond extract until creamed. Add the powdered sugar and mix until combined.
Scrape down the sides of the bowl, then with the mixer running on low, slowly add the flour mixture. Scrape the bowl down once more and then mix until evenly combined.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Preheat to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
Use a cookie scoop to portion out 2 tablespoon sized dollops. Roll the dough with your hands to create a round ball. Place the dough on the baking sheet then press down slightly and top with 2-3 almond slivers.
Bake for 9-11 minutes, until the cookies just begin to brown around the edges. Let the cookies cool on a baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough.
For the Glaze: In a medium bowl, combine the powdered sugar, water and almond extract. Whisk together and add more water if needed to thin the consistency. Drizzle over the cooled cookies and enjoy!

Video

Notes

Tip: This dough has a lot of butter so it’s important to chill it before baking so the cookies don’t spread too much. Chilling the dough also gives the gluten-free flour time to hydrate to prevent grainy cookies.

MAKE-AHEAD: The dough can be made up to 3 days in advance and store in an airtight container in the refrigerator.

STORAGE: Unglazed cookies will keep in an airtight container at room temperature for up to 5 days. If you glaze the cookies they will soften and only keep for up to 2 days.

TO FREEZE: Once the cookies have cooled to room temperature, store in a sealed freezer safe container or bag for 3-4 months. Remove from freezer and thaw at room temperature.

Nutrition