Five-ingredient almond-flour cookies
Small crisp-tender almond shortbread cookies mixed by hand and marked with a simple fork crosshatch.
Prep8 min
Cook10 min
Rest10 min
Oven175°C
Servings8
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 96 g fine almond flour rounded
- 43 g unsalted butter, softened rounded
- 21 g confectioners sugar rounded
- 0.75 g fine salt rounded
- 2.5 ml vanilla extract rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C and line a baking sheet.
- Mix all five ingredients by hand until a cohesive dough forms.
- Scoop 15 balls about 2.5 cm wide and arrange 4 cm apart.
- Flatten each to about 6 mm thick with a fork, making a crosshatch pattern.
- Bake for 8 to 10 minutes, until the tops begin to turn light golden.
- Cool for 10 minutes on the parchment-lined tray before moving; the cookies are fragile while warm.
Notes
- Fine almond flour gives the most even crisp-tender texture; coarse almond meal produces a rougher cookie.
- The dough is intentionally small and rich. Measure accurately and do not add egg or liquid.
- Let the cookies cool on parchment long enough to firm before lifting.
- Contains dairy and almonds. Verify all ingredient labels for gluten-free baking.
Sources consulted
Sources consulted
From Christoph Mayer