Five-ingredient almond-flour cookies
Units
Temperature
Servings
Ingredients
- 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
Method
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.