Bite size Almond Butter Cookie, simple and easy. Great for snacking , breakfast treats on the side or for tea time.
I’m all in when it comes to Almond. I just love anything with Almonds, especially when it comes to bake products. It has a very nice nutty creamy taste, and I love the texture and creaminess that Almond give to bake products. This cookie is an example of what I just said. It’s a bite size cookie, moist, nutty and it taste really nice.
Last year, about the same time this year, I made Gluten Free|Butter Free| Flourless Almond Cookie that looks exactly like this, and taste almost the same. But as the title goes, that version did not use any butter at all. Although the apperance looks similar, there is a slight difference in texture. That version that did not use any butter has a more compact and chewy texture, as compared to this one that uses butter. This one is softer, and pipepable. I used a frosting paltic bag to distribute the batter in the mini muffin mold. With the addtion of butter, there is a tendency for it to spread so baking it in a mini muffin tin a good way to go. So basically, this recipe was inspired by the butter free version, but they are both equally delicious on it own way. So you might be asking, which one is my favorite? Tricky question to answer because I like them both. But I really have to choose between the two, I will choose the one with butter. Ah! Of course, why did we even ask. Butter pastry treats taste even better, just for that reason.
Ingredients for Butter Almond Cookie
- Unsalted Butter – I alwasy like using unsalted butter in all my bake products because it is easier to control the amount of salt. If salted butter is the only thing that you have, you can remove the salt in the recipe or you can still retain it. thete is only 1.8 teaspoon of salt here so it is not going to be much salty.
- Icing Sugar – I wouldn’t recommend using granulated sugar. Icing sugar has a finer smooth texture that melts faster when mix with the other ingredients. This produces a smoother texture.
- Egg Yolk – This is a small batch recipe, so we are only using the yolk for the fat content in it. The more fat, the better tasting this cookie will be.
- Milk – Any kind of milk works, even non-dairy, The milk is to lighten the consistency so that it is not too dense. If you have too thick batter, it will not be pipepable. If that happens to you, simply add small amount of milk until the consistency is lighter.
- pure Vanilla Extract – Always use pure for better flavor. If you have Almond extract, you can also use that. If you want a citrus flavor, zest of 1 large Orange is a good option too.
- All-Purpose Flour – All-purpose flour will help make the texture too loose and grainy. This happens when you use pur Almond flour. A blend of almond and all-purpose is what I find the best
- Almond Flour – I used store-bought almond flour, but you can also make your own Almond Meal. The texture will not be the same as homemade tends to be more grainy and compact as compared to store-bought that are smooth and fine. Nonetheless, both will work. Check out below on how to make your own Almond Meal
- Salt – Always add salt, this enhances the taste of the Almonds making the cookie even more delicous. The ast thing you want is a bland cookie.
- Whole Almonds – This is toppings, but if you do not have extra whole Almond, not a deal breaker. You can skip it.
How to Make Gluten Free Almond Cookie
This recipe can be made with or without hand mixer. You will start differently depending if you are using part raw Almonds and part Almond Meal as opposed to using all Almond meal flour. Since this recipe uses combination of both let us start the process by working on our raw Almonds and turning it to ground Almond or homemade Almond Meal.
- Prepare the Raw Almonds
- Bake at 340F for 17 – 19 minutes, the side will turn slightly brown while the cookie is still pale in color.
How to Make Homemade Almond Meal
I always prefer using the mostly ready to use Almond Meal because it makes this recipe easier to make. However, if you want to make you own Almond Meal and use 100% homemade ground Almond for this recipe you can definitely do that. Here is how you can make it.
- Soak 1/2 cups of raw Almonds in boiling water for 20 minutes. Make sure that the water is really hot, this will make the removal of the Almond skin easier. Once grounded, measure 4 tablespoon for use in the recipe. Set aside the excess for future use.
- Alternatively, if you are using already blanch Almond (skin off), you can skip steps 1 & 2 and start with step 3.
- Remove the skin of the Almonds.
- Toast the Almonds for about 5 – 10 minutes in the toaster or you can toast it in a frying pan on stove top.
- Cool: Let cool completely
- Grind in a food processor or food chopper.
- 1/4 cup Unsalted Butter
- 1/4 cup + 1 tbsp Icing Sugar
- 1 Egg Yolk
- 2 teaspoon Milk
- 1/2 teaspoon Vanilla Extract
- 3 tablespoon All-Purpose Flour
- 4 tablespoon Almond Flour
- 1/8 teaspoon Salt
- 12 pieces Whole Almonds
- Almond Meal Flour – can be substituted by homemade ground Almonds with same measurement. Measure after grinding the Almond. It should be 4tablespoon.
- Vanilla Extract can be substituted with Lemon or Orange zest, or rose water, or more Almond Extract
- Preheat oven to 340F/180C. Place non-stick baking paper in a baking sheet or use a silicone mat. Set aside.
- Wet Ingredients: Transfer the butter in a bowl. Sift the icing sugar onto the butter. Mix until the mixtire is combined and the consistency is soft. Add the egg yolk and vanilla extract. Mix until combined. Add milk and continue mixing.
- Dry Ingredients: Sift the all-purpose flour. Add Almond flour and salt. Mix again until combined.
- Transfer in a piping bag. Pipe and distribute between 12 mini muffin liners. Press whole raw Almonds on top of each piece.
- Bake for 17 – 19 minutes or until the edge has browned.
- Serve: Dust icing sugar on top (optional)
Makes 12 pieces
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