Chewy Almond Cookies


I made this cookie with my husband, Brad, in mind. He loves to find an almond cookie mixed in with all of the Christmas Cookies, the chewier, the better. Chewy Almond Cookies fit the bill, and they're delicious. With just a few ingredients, this dough comes together so quickly, and they happen to be gluten-free as well. So if you're like Brad and love almond cookies, you'll love this one.


Ingredients for Chewy Almond Cookies:

yields about 96 cookies


2 pounds almond flour

2 1/2 cups granulated sugar, plus extra for rolling cookies

5 large eggs

1 tablespoon + 1 teaspoon almond extract

zest of 1 lemon

small cookie scoop


Time-Saving Tip: These cookies can be prepared and stored in an airtight container for a week.


Let's see what we need.


We're ready to bake.



Beat together the sugar, eggs, extract, and lemon zest until well blended. Add the almond flour and mix until just combined.


Transfer the dough to plastic wrap and seal in a sealable baggie. Refrigerate for a few hours until chilled and easy to handle. I used a small cookie scoop to form the balls. If you do not have one, you can roll the dough into equal-sized balls. Roll each ball into granulated sugar and transfer to parchment-lined cookie sheets. Bake in a preheated 350-degree oven for 12-15 minutes until the bottom is golden brown; cool before serving.


Once baked, these cookies can be served as is, or they can be decorated. Mix a half cup of confectioners sugar with a few teaspoons of water and combine to a reasonably pourable consistency. I use a toothpick to drizzle a little of the glaze on top of each cookie; add some sprinkles.





They're ready! Chewy Almond Cookies are delicious and so easy to prepare. And most important, Brad loves these.


Enjoy!


Chewy Almond Cookies:

yields about 96 cookies


  • 2 pounds almond flour

  • 2 1/2 cups granulated sugar, plus extra for rolling cookies

  • 5 large eggs

  • 1 tablespoon + 1 teaspoon almond extract

  • zest of 1 lemon

  • small cookie scoop

  • Beat together the sugar, eggs, extract, and lemon zest until well blended. Add the almond flour and mix until just combined.

  • Transfer the dough to plastic wrap and seal in a sealable baggie. Refrigerate for a few hours until chilled and easy to handle. I used a small cookie scoop to form the balls. If you do not have one, you can roll the dough into equal-sized balls. Roll each ball into granulated sugar and transfer to parchment-lined cookie sheets. Bake in a preheated 350-degree oven for 12-15 minutes until the bottom is golden brown; cool before serving.

  • Once baked, these cookies can be served as is, or they can be decorated. Mix a half cup of confectioners sugar with a few teaspoons of water and combine to a reasonably pourable consistency. I use a toothpick to drizzle a little of the glaze on top of each cookie; add some sprinkles.

  • Time-Saving Tip: These cookies can be prepared and stored in an airtight container for a week.

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