27 Delicious Chinese Almond Cookie Recipe Variations

Looking to add some delightful crunch to your baking repertoire? These 27 Chinese almond cookie variations bring that perfect blend of buttery richness and nutty sweetness to your kitchen. From classic recipes to creative twists, you’ll find irresistible options that are surprisingly simple to make. Get ready to discover your new favorite treat—each bite is a little taste of cookie heaven!

Classic Chinese Almond Cookies

Remember those buttery almond cookies from your favorite Chinese restaurant? You know, the ones that practically melt in your mouth with that perfect crumbly texture? Well, you can make them right in your own kitchen, and they’re surprisingly simple to whip up.

Ingredients

– 1 cup creamy unsalted butter, softened at room temperature
– ¾ cup granulated white sugar
– 1 large farm-fresh egg
– 2 teaspoons pure almond extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 24 whole raw almonds

Instructions

1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened unsalted butter and granulated white sugar together with an electric mixer on medium speed for exactly 3 minutes, until light and fluffy.
3. Crack the farm-fresh egg into the bowl and add the pure almond extract, then beat for 1 more minute until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms—don’t overmix. (Tip: Stop mixing as soon as no dry flour remains to keep the cookies tender.)
6. Scoop 1-tablespoon portions of dough and roll them into smooth balls between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheets.
8. Gently press one whole raw almond into the center of each cookie until it’s partially embedded.
9. Bake for 18-20 minutes, until the edges are just beginning to turn golden brown but the centers still look pale. (Tip: Rotate the baking sheets halfway through baking for even browning.)
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (Tip: They’ll be fragile when hot but firm up as they cool.)

Zesty almond flavor shines through every buttery bite of these classic cookies. The texture is delightfully crumbly yet tender, making them perfect with afternoon tea or as a sweet ending to any Asian-inspired meal. For an extra special touch, try serving them warm with a scoop of vanilla bean ice cream—the contrast is absolutely heavenly.

Almond Cookies with a Hint of Orange Zest

Every now and then, you stumble upon a cookie recipe that just hits different. These almond cookies with a whisper of orange zest are exactly that—they’re buttery, fragrant, and perfect with your afternoon coffee or tea. You’ll love how simple they are to make while tasting totally gourmet.

Ingredients

– 1 cup creamy almond butter
– ¾ cup light brown sugar, packed
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– Zest of 1 bright orange
– ½ tsp baking soda
– ¼ tsp fine sea salt
– ¼ cup sliced almonds for topping

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy almond butter and ¾ cup packed light brown sugar until smooth.
3. Crack in 1 large farm-fresh egg and add 1 tsp pure vanilla extract, then mix until fully incorporated.
4. Zest 1 bright orange directly into the bowl, being careful to avoid the bitter white pith.
5. Sprinkle in ½ tsp baking soda and ¼ tsp fine sea salt, then stir until just combined—don’t overmix.
6. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheet.
7. Gently press ¼ cup sliced almonds onto the top of each cookie for crunch and visual appeal.
8. Bake at 350°F for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack.

Perfectly crisp around the edges with a chewy center, these cookies offer a lovely balance of nutty and citrusy notes. Try serving them warm with a scoop of vanilla ice cream for an easy dessert upgrade, or simply enjoy them as they are with your favorite hot drink.

Matcha Infused Almond Cookies

Kicking off cookie season with something special! You’re going to love these matcha-infused almond cookies – they’re the perfect balance of earthy, sweet, and nutty. They come together quickly and fill your kitchen with the most incredible aroma while baking.

Ingredients

– 1 cup creamy almond butter
– ¾ cup light brown sugar, packed
– 1 large farm-fresh egg
– 2 tablespoons vibrant ceremonial-grade matcha powder
– 1 teaspoon pure vanilla extract
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ½ cup finely chopped roasted almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the creamy almond butter and packed light brown sugar until smooth.
3. Crack in the farm-fresh egg and add the pure vanilla extract, then mix until fully incorporated.
4. Sift in the vibrant ceremonial-grade matcha powder to prevent clumps.
5. Add the baking soda and fine sea salt, stirring until just combined.
6. Fold in the finely chopped roasted almonds until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
8. Place the dough balls 2 inches apart on your prepared baking sheet.
9. Use a fork to gently press criss-cross patterns into each cookie, flattening them to about ½-inch thickness.
10. Bake for 10-12 minutes at 350°F until the edges are lightly golden but centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes to set properly.
12. Transfer the cookies to a wire rack to cool completely.

Fresh from the oven, these cookies have a delightfully crisp edge that gives way to a soft, chewy center. The matcha provides an earthy depth that perfectly complements the nutty almond flavors. Try serving them alongside a cup of green tea for the ultimate flavor pairing, or crumble them over vanilla ice cream for an elegant dessert.

Gluten-Free Chinese Almond Cookies

Just when you thought you had to give up your favorite Chinese bakery treats, these gluten-free almond cookies come to the rescue. They’re crisp, buttery, and packed with that classic nutty flavor you love—perfect with afternoon tea or as a sweet ending to any meal.

Ingredients

• 1 cup finely ground almond flour
• 1/2 cup sweet rice flour
• 1/4 cup granulated white sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large farm-fresh egg
• 1 tsp pure almond extract
• 1/4 tsp fine sea salt
• 24 whole raw almonds for topping

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the finely ground almond flour, sweet rice flour, granulated white sugar, and fine sea salt until fully combined.
3. Add the cold unsalted butter cubes to the dry ingredients and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
4. In a small bowl, lightly beat the large farm-fresh egg and pure almond extract together.
5. Pour the egg mixture into the flour-butter mixture and stir until a soft dough forms. Tip: Don’t overmix—just combine until no dry spots remain for the most tender cookies.
6. Scoop 1 tablespoon of dough per cookie, roll into balls, and place 2 inches apart on the prepared baking sheet.
7. Gently press one whole raw almond into the center of each cookie ball. Tip: Press just enough to flatten slightly—this helps them bake evenly without spreading too much.
8. Bake for 12–15 minutes at 350°F until the edges are lightly golden. Tip: They’ll firm up as they cool, so pull them when the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably crisp and crumbly, these cookies deliver a rich buttery flavor with that distinctive almond kick. The tender texture makes them perfect for dunking in tea or coffee, or you could crumble them over vanilla ice cream for an easy dessert upgrade.

Honey Glazed Almond Cookies

Zesty and sweet, these honey glazed almond cookies are the perfect treat when you’re craving something special. You’ll love how the nutty almond flavor pairs with that golden honey glaze. They’re surprisingly simple to make but taste like they came from a fancy bakery.

Ingredients

– 2 cups all-purpose flour
– 1 cup unsalted butter, softened at room temperature
– ¾ cup granulated sugar
– 1 large egg, farm-fresh and at room temperature
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– 1 cup raw almonds, roughly chopped
– ¼ cup golden honey
– 2 tablespoons whole milk

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar for 3 minutes until light and fluffy.
3. Beat in the farm-fresh egg and pure vanilla extract until fully incorporated.
4. Gradually mix in the all-purpose flour and fine sea salt until just combined.
5. Gently fold in the roughly chopped raw almonds with a spatula.
6. Scoop tablespoon-sized portions of dough and roll them into balls.
7. Place the dough balls 2 inches apart on your prepared baking sheets.
8. Flatten each ball slightly with the bottom of a glass dipped in flour to prevent sticking.
9. Bake for 12-14 minutes until the edges are lightly golden.
10. Transfer the cookies to a wire rack and let them cool completely for 30 minutes.
11. Whisk together the golden honey and whole milk in a small bowl until smooth.
12. Drizzle the honey glaze over the cooled cookies using a spoon.
13. Let the glaze set for 15 minutes before serving.

Remarkably crisp around the edges with a chewy center, these cookies deliver that perfect almond crunch in every bite. The honey glaze adds just the right amount of sweetness without being overwhelming. Try serving them warm with a scoop of vanilla ice cream for an extra special dessert, or pack them in lunchboxes for a sweet midday treat.

Almond Cookies with Dark Chocolate Drizzle

You know those days when you need just a little something sweet, but you want it to feel special? These almond cookies with a dark chocolate drizzle are your answer. They’re crisp, buttery, and have that perfect nutty flavor that makes them impossible to stop at just one.

Ingredients

• 1 cup creamy, high-quality almond butter
• 3/4 cup fine, light brown sugar
• 1 large, farm-fresh egg
• 1 tsp pure, aromatic vanilla extract
• 1/2 tsp flaky, crunchy sea salt
• 1/2 cup bittersweet, high-quality dark chocolate chips
• 1 tsp rich, golden coconut oil

Instructions

1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the creamy almond butter and light brown sugar until the mixture is smooth and well-blended.
3. Crack the farm-fresh egg into the bowl and add the pure vanilla extract.
4. Mix everything together vigorously for about 2 minutes until the dough is uniform and slightly glossy. Tip: Mixing for the full 2 minutes helps incorporate air, giving the cookies a lighter texture.
5. Use a tablespoon or small cookie scoop to portion the dough, rolling each portion into a smooth ball between your palms.
6. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Gently press down on each ball with the tines of a fork to create a classic crisscross pattern.
8. Lightly sprinkle the tops of the cookies with the flaky sea salt.
9. Bake for 10-12 minutes, or until the edges are just starting to turn a light golden brown. Tip: The cookies will look soft in the center but will firm up as they cool, so don’t overbake them.
10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set.
11. Transfer the cookies to a wire rack to cool completely, for about 20-30 minutes.
12. While the cookies cool, combine the bittersweet dark chocolate chips and golden coconut oil in a small, microwave-safe bowl.
13. Microwave the mixture in 20-second bursts, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. Tip: Using short bursts and stirring prevents the chocolate from seizing and ensures a silky drizzle.
14. Use a spoon or a piping bag to drizzle the melted dark chocolate over the completely cooled cookies in a zigzag pattern.
15. Let the chocolate drizzle set completely at room temperature, which takes about 15-20 minutes, before serving or storing.

Keep these cookies in an airtight container, and they’ll stay wonderfully crisp for days. The combination of the nutty, salty cookie with the rich, bitter-sweet chocolate is just divine. Try crumbling one over a scoop of vanilla ice cream for an instant, elegant dessert upgrade.

Coconut Almond Cookies with a Crispy Edge

Unexpectedly delightful and perfect for any occasion, these coconut almond cookies will become your new go-to treat. You’ll love how the crispy edges give way to a chewy center packed with tropical flavor. They’re surprisingly simple to make and fill your kitchen with the most amazing aroma while baking.

Ingredients

– 1 cup creamy almond butter
– ¾ cup granulated white sugar
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1 cup sweetened shredded coconut
– ½ cup finely chopped roasted almonds
– ¼ teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy almond butter and ¾ cup granulated white sugar until fully incorporated.
3. Crack 1 large farm-fresh egg into the bowl and mix until the batter becomes smooth.
4. Stir in 1 teaspoon pure vanilla extract to enhance the flavor profile.
5. Add 1 cup sweetened shredded coconut, ½ cup finely chopped roasted almonds, and ¼ teaspoon fine sea salt to the wet ingredients.
6. Mix everything together until all ingredients are evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
8. Place the dough balls 2 inches apart on your prepared baking sheet.
9. Use a fork to gently press down on each ball, creating a crisscross pattern on top.
10. Bake for 12-14 minutes at 350°F until the edges turn golden brown and crisp.
11. Let the cookies cool on the baking sheet for 5 minutes to set properly.
12. Transfer the cookies to a wire rack to cool completely before serving.

Melt-in-your-mouth wonderful, these cookies deliver that perfect crispy edge while staying soft in the center. The combination of toasty almonds and sweet coconut creates a tropical flavor that pairs beautifully with coffee or tea. Try crumbling them over vanilla ice cream for an extra special dessert that will have everyone asking for the recipe.

Vegan Chinese Almond Cookies

Kicking off cookie season with these vegan Chinese almond cookies feels like discovering the coziest secret. You get that classic crumbly texture and nutty flavor, but without any dairy or eggs—perfect for sharing with all your friends. They come together so easily, you’ll want to bake them all winter long.

Ingredients

– 1 cup creamy almond butter
– ¾ cup organic cane sugar
– ¼ cup refined coconut oil, melted
– 1 tsp pure almond extract
– 1 ½ cups all-purpose flour
– ½ tsp baking soda
– ¼ tsp fine sea salt
– 24 whole raw almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup creamy almond butter, ¾ cup organic cane sugar, ¼ cup melted refined coconut oil, and 1 tsp pure almond extract.
3. Mix with a spatula until the ingredients are fully incorporated and smooth.
4. Add 1 ½ cups all-purpose flour, ½ tsp baking soda, and ¼ tsp fine sea salt to the wet mixture.
5. Stir gently until a soft, slightly crumbly dough forms—don’t overmix to keep the cookies tender.
6. Scoop 1 tablespoon of dough and roll it into a ball between your palms.
7. Place each ball on the prepared baking sheet, spacing them 2 inches apart.
8. Gently press one whole raw almond into the center of each cookie until it’s partially embedded.
9. Bake for 10–12 minutes, or until the edges are lightly golden and the tops look set.
10. Let the cookies cool on the baking sheet for 5 minutes to firm up.
11. Transfer them to a wire rack to cool completely.

Melt-in-your-mouth crumbly and fragrant with almond, these cookies pair wonderfully with a hot cup of jasmine tea. For a festive twist, dust them with powdered sugar right before serving—they’re so pretty and irresistible.

Lemon Almond Cookies with Citrus Icing

You know those days when you crave something sweet but want it to feel a little fancy? These lemon almond cookies with citrus icing are just the thing. They’re bright, buttery, and perfect with your afternoon coffee or as a treat after dinner.

Ingredients

• 1 cup creamy almond butter
• ½ cup granulated sugar
• 1 large farm-fresh egg
• Zest of 1 juicy lemon
• 1 tsp pure vanilla extract
• ¼ tsp fine sea salt
• 1 cup powdered sugar
• 2 tbsp freshly squeezed lemon juice

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the creamy almond butter, granulated sugar, farm-fresh egg, lemon zest, pure vanilla extract, and fine sea salt.
3. Mix everything together until a soft, uniform dough forms. Tip: If the dough feels too sticky, chill it in the fridge for 10 minutes—it’ll be easier to handle.
4. Scoop out tablespoon-sized portions of dough and roll them into smooth balls.
5. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Gently flatten each ball with the back of a fork to create a crisscross pattern. Tip: Dip the fork in a little sugar between presses to prevent sticking.
7. Bake the cookies for 10–12 minutes, or until the edges are lightly golden.
8. Remove the cookies from the oven and let them cool completely on the baking sheet. Tip: They’ll firm up as they cool, so don’t move them while warm.
9. In a small bowl, whisk together the powdered sugar and freshly squeezed lemon juice until the icing is smooth and lump-free.
10. Drizzle the citrus icing over the cooled cookies in a zigzag pattern.
11. Allow the icing to set for about 15 minutes before serving.

Keep these cookies in an airtight container to maintain their delicate crunch. The almond base gives them a nutty richness, while the lemon icing adds a zesty punch that makes them totally irresistible. Try crumbling one over vanilla ice cream for an easy, elegant dessert—you won’t regret it.

Almond Cookies with a Cinnamon Twist

Now, picture this: you’re craving something sweet but not too heavy, something with that perfect crunch and warm spice. These almond cookies with a cinnamon twist hit all the right notes—they’re easy to whip up and even easier to devour.

Ingredients

• 1 cup creamy almond butter
• 1 large farm-fresh egg
• ½ cup golden brown sugar
• 1 tsp aromatic vanilla extract
• 1 tsp fragrant ground cinnamon
• ½ tsp flaky sea salt
• ¼ cup finely chopped toasted almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the creamy almond butter, farm-fresh egg, golden brown sugar, aromatic vanilla extract, fragrant ground cinnamon, and flaky sea salt.
3. Mix everything together until a smooth, uniform dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.
4. Fold in the finely chopped toasted almonds until they are evenly distributed throughout the dough.
5. Scoop out tablespoon-sized portions of dough and roll them into balls between your palms.
6. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Use a fork to gently press down on each ball, creating a crisscross pattern on top. Tip: Dip the fork in water between presses to prevent sticking and achieve cleaner lines.
8. Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Tip: Allowing them to rest on the warm sheet helps them firm up without becoming too crisp.
10. Transfer the cookies to a wire rack to cool completely.

Keep these cookies in an airtight container to maintain their delightful crunch. The nutty almond flavor pairs beautifully with the warm cinnamon spice, making them perfect for dunking in coffee or crumbling over vanilla ice cream for an easy dessert upgrade.

Spicy Ginger Almond Cookies

Aren’t you craving something that’s both comforting and exciting? These spicy ginger almond cookies deliver that perfect balance—warm, cozy gingerbread vibes with a subtle kick and nutty crunch that’ll make your taste buds dance. They’re the kind of treat that makes any afternoon feel special.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 tablespoon freshly grated ginger root
– 1 teaspoon ground cinnamon
– 1/2 teaspoon cayenne pepper
– 1/2 cup unsalted butter, softened at room temperature
– 3/4 cup dark brown sugar, packed
– 1/4 cup molasses, rich and dark
– 1 large egg, farm-fresh
– 1 teaspoon pure vanilla extract
– 1/2 cup sliced almonds, lightly toasted
– Coarse sugar for rolling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, freshly grated ginger root, ground cinnamon, and cayenne pepper until fully combined.
3. In a separate large bowl, use an electric mixer to cream the softened unsalted butter and packed dark brown sugar on medium speed for 2 minutes, until light and fluffy.
4. Add the rich dark molasses, farm-fresh egg, and pure vanilla extract to the butter mixture, and beat on low speed just until incorporated.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, being careful not to overmix.
6. Gently fold in the lightly toasted sliced almonds with a spatula until evenly distributed throughout the dough.
7. Scoop 1 tablespoon portions of dough and roll them into balls between your palms.
8. Roll each dough ball in coarse sugar to coat the outside completely.
9. Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
10. Flatten each cookie slightly with the bottom of a glass until about 1/2-inch thick.
11. Bake at 350°F for 10-12 minutes, until the edges are set and the tops appear slightly cracked.
12. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Very crisp on the edges with a chewy center, these cookies offer a wonderful textural contrast. The warmth from the ginger builds slowly while the cayenne provides just enough heat to keep things interesting. Try crumbling them over vanilla ice cream for an unexpected dessert upgrade that’ll have everyone asking for the recipe.

Almond Cookies with Sesame Seeds

Ugh, are you craving something nutty and just a little bit fancy? These almond cookies with sesame seeds are the perfect treat when you want something simple but special. They come together quickly and fill your kitchen with the most amazing toasty aroma.

Ingredients

– 1 cup creamy almond butter
– ¾ cup light brown sugar, packed
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ¼ cup toasted sesame seeds
– 2 tablespoons granulated sugar for rolling

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup creamy almond butter, ¾ cup packed light brown sugar, 1 large farm-fresh egg, 1 teaspoon pure vanilla extract, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt.
3. Mix everything together until you have a smooth, uniform dough.
4. Place ¼ cup toasted sesame seeds and 2 tablespoons granulated sugar in separate small bowls.
5. Scoop out tablespoon-sized portions of dough and roll them into balls.
6. Roll each ball first in the granulated sugar, then in the toasted sesame seeds until fully coated.
7. Place the coated balls on your prepared baking sheet, spacing them about 2 inches apart.
8. Use a fork to gently press down on each ball, creating a crisscross pattern.
9. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Buttery isn’t quite right for these—they’re more chewy with a delicate crunch from those sesame seeds. The almond flavor really shines through, making them perfect with afternoon tea or crumbled over vanilla ice cream for an easy dessert upgrade.

Low-Sugar Chinese Almond Cookies

Diving into these low-sugar Chinese almond cookies feels like discovering a sweet secret—they’re just as crisp and nutty as the classic version, but without all the sugar weighing you down. You get that satisfying crunch and rich almond flavor in every bite, making them perfect for your afternoon tea or coffee break. Honestly, once you try them, you’ll wonder why you ever bothered with the sugar-loaded ones.

Ingredients

– 1 ½ cups finely ground almond flour
– ½ cup unsalted butter, softened to room temperature
– ¼ cup granulated erythritol, for gentle sweetness
– 1 large farm-fresh egg, lightly beaten
– 1 teaspoon pure almond extract, for aromatic depth
– ½ teaspoon baking powder, for a light lift
– ¼ teaspoon fine sea salt, to balance flavors
– ¼ cup sliced almonds, for a crunchy topping

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, cream together the softened unsalted butter and granulated erythritol using a hand mixer on medium speed until the mixture is pale and fluffy, about 2–3 minutes.
3. Beat in the lightly beaten farm-fresh egg and pure almond extract until fully combined and smooth.
4. In a separate bowl, whisk together the finely ground almond flour, baking powder, and fine sea salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a soft, cohesive dough forms—avoid overmixing to keep the cookies tender.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
7. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Gently press a few sliced almonds onto the top of each dough ball for a decorative, crunchy finish.
9. Bake in the preheated oven for 12–15 minutes, or until the edges turn a light golden brown and the centers are set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them crisp up nicely. Really, these cookies shine with their delicate crumb and toasty almond notes—they’re not too sweet, so you can enjoy them with a dollop of whipped cream or crumbled over vanilla ice cream for a fancy twist.

Lavender Almond Cookies with a Floral Note

Baking these lavender almond cookies will transport your kitchen to a sunny Provençal field. You get that delicate floral aroma mingling with nutty almond goodness in every bite. They’re surprisingly simple to make but taste like something from a fancy bakery.

Ingredients

– 1 cup creamy almond butter
– ¾ cup light brown sugar, packed
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– 2 tablespoons culinary-grade dried lavender buds
– ½ cup sliced almonds for topping

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the creamy almond butter and packed light brown sugar until smooth.
3. Crack in the farm-fresh egg and add the pure vanilla extract, then mix until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Tip: Sift your dry ingredients to prevent lumps in your cookie dough.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Gently fold in the culinary-grade dried lavender buds until evenly distributed.
8. Scoop tablespoon-sized portions of dough and roll them into balls with your hands.
9. Place the dough balls 2 inches apart on your prepared baking sheets.
10. Gently press 3-4 sliced almonds onto the top of each cookie dough ball.
11. Tip: Flatten the cookies slightly with your palm for more even baking.
12. Bake at 350°F for 10-12 minutes, until the edges are lightly golden.
13. Tip: The cookies will look slightly underdone when you remove them—they’ll firm up as they cool.
14. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
15. Allow the cookies to cool completely, about 20-30 minutes, before serving.
These cookies have a delightful crumbly texture that melts in your mouth. The subtle floral notes from the lavender pair beautifully with the nutty almond flavor throughout. Try serving them alongside a cup of Earl Grey tea for the ultimate afternoon treat.

Conclusion

Excitingly, these 27 almond cookie variations showcase the wonderful versatility of this classic treat. Whether you’re craving traditional flavors or modern twists, there’s a perfect recipe waiting for you. I’d love to hear which ones become your favorites—please share your baking adventures in the comments below! Don’t forget to pin your top picks to Pinterest so you can easily find them again. Happy baking!