Sometimes you just need a cookie, just a small bite of something sweet and buttery and delicious. When that craving hits, you might look to these little almond shortbread cookies to fill that need. With a small list of ingredients, a quick and easy mixing method (no appliances involved), and a short stint in the oven, these little gems can make an appearance at afternoon snack time with a minimum of effort. This is another small batch recipe that bakes up in about ten minutes. You will get about ten or twelve cookies, depending on how you portion the dough. They are made with almond flour, which makes them gluten-free, and garnished with Marcona almonds. I flavored the cookies with ground cinnamon and fresh orange zest and I think that was a good choice. You can customize them somewhat by altering the flavors or making little thumbprint cookies and filling them with jam. The original recipe is here, at King Arthur Flour, one of my favorite baking sites. They list a number of variations on the theme so you can try the one that suits your taste. Alternately, you can use the flavorings and add-ins that you prefer. You are only limited by your imagination. Enjoy!
Almond Cookies, with Cinnamon and Orange
An easy to make, small batch, gluten-free almond shortbread cookie, flavored with cinnamon and orange zest. Perfect for an afternoon snack!
- 1 cup almond flour (I use Bob's Red Mill brand)
- 3 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- A large pinch Kosher salt
- 3 tablespoons unsalted butter, softened
- 1/2 teaspoon finely grated orange zest
- granulated sugar, for sprinkling on the cookies
- Marcona almond halves, for topping the cookies (or use blanched almond halves)
Preheat the oven to 350°F. Line a small baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, powdered sugar, cinnamon, and salt. Add the butter and orange zest, and blend well with a sturdy spatula or wooden spoon until a smooth dough is formed.
Form the cookie dough into 1-inch balls and place on the parchment-lined sheet. Flatten the dough balls gently with your fingers, then sprinkle each with a little granulated sugar. Press an almond half into the top of each cookie. Place in the oven and bake for about 10 minutes, or until light golden brown on top. Remove the cookie sheet to a rack and let the cookies sit for 5 minutes, then transfer them to a rack to cool completely. Store any leftover cookies in a tightly sealed container for a day or two.
As previously mentioned you can see the original recipe at King Arthur Flour's recipe site. These cookies are tender and buttery and just a little crumbly, and ever so good.