These soft almond cookies are like tiny pieces of heaven. They are tender, scented with orange and taste like luxurious marzipan. If you are looking for soft almond cookies without flour that stay chewy instead of turning rock hard, you have found a sweet treasure.
They come together so fast you can mix them while dinner is cooking. There is no complicated kneading: one bowl and a spoon are enough. These Italian-style cookies (similar to Tuscan ricciarelli) are a lovely way to scent the whole house at Christmas. Ready to bake a batch?
Quick Overview
- What it is: Luxurious gluten-free cookies, similar to Italian ricciarelli.
- Secret trick: Dip your hands in cold water so the sticky dough does not cling to them.
- Cost and time: Ready in about 25 minutes with a handful of pantry ingredients.
At a Glance
- Prep time: 10 min
- Baking time: 15 min
- Servings: 20 cookies
- Difficulty: Easy
- Calories: about 105 kcal per cookie
- Trend: Christmas favorite / Gluten-free
Ingredients
(US cups, with grams in brackets)
- 2 1/2 cups (250 g) ground almonds (almond flour)
- scant 1/2 cup (90 g) granulated sugar
- 1/4 cup (60 ml) milk
- 1/2 tablespoon (about 10 g) honey
- 1 tablespoon egg white
- 1/2 orange, zest only (finely grated, unwaxed or well scrubbed)
- 1/4 teaspoon (1 ml) almond extract (bitter almond flavoring in the original)
- scant 1/2 cup (50 g) powdered sugar, for coating
- cold water, in a small bowl for dipping your hands
Instructions
- Put the honey, ground almonds, granulated sugar, orange zest, almond extract, milk and egg white in a large bowl.
- Stir everything well with a spoon until combined. You get a thick but very sticky dough.
- Set out two bowls: one with cold water and one with the powdered sugar. Heat the oven to 340°F (170°C) convection (350°F / 175°C conventional) and line a baking sheet with parchment paper.
- Dip your palms in the water (this is the key step), scoop up a bit of dough and roll it into a ball.
- Drop the ball right away into the powdered sugar and coat it generously. The sugar creates a beautiful crackled look as the cookies bake.
- Place the balls on the baking sheet. If you like, gently press each one with three fingers into a triangle or heart shape.
- Bake for about 12 to 15 minutes at 340°F (170°C) convection.
- Let the cookies cool on the sheet. Note: they are soft while hot and firm up as they cool, but stay wonderfully chewy inside.
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Tips for Perfect Soft Almond Cookies
- Do not bake them too long. If they stay in the oven for more than 15 minutes, they dry out and lose their famous marzipan-like chew. They should be pale and only lightly golden.
- If you have no almond flour, finely grind blanched almonds instead. Pulse carefully so you do not turn them into almond butter.
Easy Variations
- Lemon freshness: Use lemon zest instead of orange zest for a sharper, brighter flavor.
- Chocolate tips: Once cooled, dip the corners of the cookies in melted dark chocolate.
Frequently Asked Questions (FAQ)
Can I use all-purpose flour instead of almonds? No. This recipe is built on almonds, which give the cookies their structure and flavor. Adding flour would make a completely different, harder cookie.
How long do soft almond cookies keep? In an airtight container (a cookie tin is ideal) they stay soft and chewy for about 2 weeks, although they usually disappear sooner.
Can I freeze them? Yes. Freeze the cooled cookies in a single layer, then transfer them to a container for up to 2 to 3 months and thaw at room temperature. The powdered sugar coating may need a quick re-dusting.
Are these almond cookies gluten-free? The recipe contains no wheat flour, so they are naturally gluten-free. If you bake for someone with celiac disease, check that your almond flour and powdered sugar are labeled gluten-free.
Can I make them ahead for a cookie exchange? Yes. They keep well in a tin, so you can bake them a few days ahead and layer them between parchment paper.
Serve with good coffee or as a luxurious part of your Christmas cookie platter. They stay soft for a long time.
The recipe is based on a version by last minute cake, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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