Buttery Almond Flour Cookies
User Reviews
5
Buttery Almond Flour Cookies
Description
The Buttery Almond Flour Cookies recipe emphasizes the use of superfine almond flour measured by weight to ensure correct texture and structure. Mixing softened unsalted butter with stevia glycerite, almond extract, and egg creates a thick batter that is gradually combined with the almond flour, salt, and baking soda. The dough portions are gently flattened and topped with a raw almond before baking at 350°F.
The cookies bake until lightly browned, typically between 12 to 20 minutes depending on oven variability, then cool on the baking sheet to firm up. This careful cooling prevents crumbling and ensures the cookies hold their shape.
The almond extract is essential, contributing an integral flavor note that complements the almond flour base. Using a handheld mixer is preferred due to the recipe's ingredient volume. These cookies can be stored at room temperature for several days or frozen for longer preservation, although textures may become softer with freezing.
Ingredients
- 6 tablespoons butter unsalted, soft
- 1 teaspoon stevia glycerite equals ⅓ cup of sugar
- ½ teaspoon almond extract pure
- 1 egg large
- 1 ½ cups almond flour 6 ounces; please measure by weight, superfine
- Pinch salt
- ¼ teaspoon baking soda
- 12 almond raw
Instructions
- Preheat the oven to 350°F. Line a cookie sheet or a sheet pan with parchment paper.
- In a large mixing bowl, using a handheld electric whisk on medium speed, mix together the butter, stevia, almond extract, and egg. Scrape the sides of the bowl with a rubber spatula as needed. The mixture won't be smooth at this point, and that's okay.
- Gradually mix in the almond flour, ½ cup at a time, until well-blended. Then mix in the salt and baking soda. Scrape the sides of the bowl with a rubber spatula as needed.
- Using a cookie scoop, drop mounds of the dough, two inches apart, onto the prepared cookie sheet. Gently flatten and shape the mounds with your hand.
- Top each cookie with an almond, gently pressing it into the dough.
- Bake the cookies until lightly browned. Depending on how hot your oven runs, this can take between 12 and 20 minutes.
- Let the cookies cool completely on the baking sheet for about 20 minutes before enjoying them.
Notes
- Use superfine almond flour measured by weight, about 6 ounces or 1.5 cups loosely packed, to achieve the correct cookie texture.
- Cool cookies completely on the baking sheet before removing to prevent them from breaking apart when warm.
- The almond extract should contain water, alcohol, and bitter almond oil; it is an essential flavor component and should not be omitted or substituted.
- Stevia glycerite is used here as a sweetener equivalent to one-third cup sugar; sugar or other granulated sweeteners can substitute in the range of ⅓ to ½ cup.
- Cookies keep well in an airtight container at room temperature for up to four days and freeze best in a single layer to avoid sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 141kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Sodium | 52mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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