A tray of almond flour cookies cooling on the counter feels like a quiet Italian afternoon captured in dessert form. These cookies are lightly fragrant with lemon zest and cinnamon, and balanced by the warmth of rum and vanilla. They’re great when you want something simple but rooted in tradition and go well with coffee, tea, or as a small sweet bite after dinner.
What Are Almond Flour Cookies?
Almond flour cookies are a classic Italian-style biscuit often made in homes and small bakeries across Italy, especially during holidays and family gatherings. Unlike chewy American cookies, these are more refined and tender, with a fine crumb thanks to almond flour. They’re traditionally small, making them ideal for sharing.
Pro Tips for Perfect Almond Flour Cookies
- Use cold butter straight from the fridge to achieve the needed texture.
- Letting the dough rest in the fridge is essential, as it firms up the dough and makes shaping easier.
- Keep the cookies small and evenly sized so they bake uniformly and stay tender.
- Don’t overbake, and these cookies should remain pale, with just a light golden base.
Frequently Asked Questions
Can I use only almond flour for this recipe?
Using only almond flour will change the structure of the cookies, making them more fragile. The small amount of all-purpose flour helps bind the dough and gives the cookies a more traditional texture. If you do substitute, expect a softer result that may spread more during baking.
Do these cookies taste strongly of rum?
No, the rum adds warmth rather than a strong alcoholic flavor. Most of the alcohol bakes off in the oven, leaving behind a subtle aroma. If you prefer, you can replace it with milk or orange juice for a non-alcoholic version.
Why do my cookies feel soft right out of the oven?
These cookies firm up as they cool, so softness straight from the oven is completely normal. Almond flour retains heat and moisture, which can make it seem underbaked at first. Once cooled, they develop their signature texture. So, resist the urge to overbake them.
How to Store Almond Flour Cookies
Keep the cookies away from humidity to preserve their delicate texture, and they can last at room temperature for a week. If stacked, place parchment paper between layers to prevent sticking.
Ingredients
How to Make Almond Flour Cookies
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Combine the almond flour, all-purpose flour, and sugar in a bowl.
Combine the almond flour, all-purpose flour, and sugar in a bowl.
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Add in the cold butter cut into small pieces, then work it into the dry ingredients with your hands.
Add in the cold butter cut into small pieces, then work it into the dry ingredients with your hands.
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Stir in the vanilla extract, ground cinnamon, and grated lemon zest. Add the egg and rum, then knead with your hands until the dough comes together.
Stir in the vanilla extract, ground cinnamon, and grated lemon zest. Add the egg and rum, then knead with your hands until the dough comes together.
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Transfer the dough onto a work surface and knead briefly to ensure everything is well combined. Shape the dough, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
Transfer the dough onto a work surface and knead briefly to ensure everything is well combined. Shape the dough, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
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Once chilled, divide the dough into small portions, roll them into balls, and arrange the balls on a lined baking sheet.
Once chilled, divide the dough into small portions, roll them into balls, and arrange the balls on a lined baking sheet.
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Bake at 180°C (356°F) for 15 minutes. Let them cool. Enjoy!
Bake at 180°C (356°F) for 15 minutes. Let them cool. Enjoy!
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