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Buttery shortcrust pastry, fluffy beaten egg whites, crispy caramelized sugar with cinnamon and crunchy flaked almonds are combined in these three-layer cookies. Not only do they taste delicious, they are also a feast for the eyes on the cookie plate. You can find a detailed almond sugar cookies recipe with the exact quantities and step-by-step instructions below.
What are almond sugar cookies made of?
The basis for these cookies is ordinary shortcrust pastry. It contains only egg yolks and tastes tender, fluffy and buttery.
The butter cookies are topped with a layer of beaten egg white, which is sprinkled with sugar and cinnamon. The sugar caramelizes during baking, similar to the palmier cookies. This layer tastes light and airy, crispy, slightly caramelized and spicy sweet at the same time.
The surface of the cookies is sprinkled with flaked almonds. They provide a crunchy and nutty taste.
Use nuts of your choice
You can make these sugar cookies with more than just flaked almonds. Try them out with other nuts too. Coarsely chopped hazelnuts or walnuts work well, just like for the gata.
Cinnamon and other spices
Cinnamon adds a Christmassy flavor and sweet spice to the almond sugar cookies, similar to the tree stump cookies and the walnut ghriba. You can adjust the amount to taste or leave it out.
The almond sugar cookies also taste delicious with other spices. For example, mix some cardamom, star anise or nutmeg into the sugar for sprinkling.
These almond sugar cookies are
- crumbly,
- nutty,
- crispy,
- airy,
- tender,
- heavenly delicious,
- aromatic,
- with flaked almonds,
- with caramelized sugar,
- with cinnamon,
- with three layers,
- easy to make with common ingredients,
- ideal as Christmas cookies,
- also delicious all year round.
How to make almond sugar cookies: tips and tricks
- The amount of flour specified in the recipe may vary. Add as much flour to the butter mixture until you have a soft, no longer sticky shortcrust pastry dough.
- Knead the dough only briefly until it has a homogeneous consistency. If you knead it for longer, it will absorb more and more flour and the cookies could end up tasting tough and not crumbly.
- Leave the dough to cool thoroughly. It will then become firmer and can be rolled out without any problems.
- You can simply leave out the cinnamon or use other sweet spices instead.
- Instead of using flaked almonds, you can try the sugar cookies with roughly chopped hazelnuts or walnuts.
Did you make the almond sugar cookies using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try out these other cookie recipes:
- German hazelnut macaroons recipe
- Lemon butter cookies – refreshing recipe
- Fancy cookies: 24 special recipes from around the world
Almond sugar cookies
Ingredients
- 125 g butter room warm
- 75 g powdered sugar
- 2 egg yolks
- approx. 250 g flour
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- flour for the work surface
for coating
- 2 egg whites
- 1 pinch of salt
for sprinkling
- 40 g flaked almonds
- 30 g sugar
- 1/4 tsp cinnamon
Instructions
- Beat egg yolks, powdered sugar, vanilla and salt to a creamy, light mixture.
- Add softened butter and beat into a homogeneous, light and creamy mixture.
- Add flour in batches and knead briefly and quickly to form a soft shortcrust pastry dough.
- Chill the dough in an airtight container for approx. 40 minutes.
- Mix 30 g sugar with cinnamon.
- Roll out the dough to a thickness of 2 - 3 mm on a floured work surface and cut out round cookies that are not too small in diameter (in my case approx. Ø 7 cm each).
- Place the cookies on a baking tray lined with baking paper, spacing them slightly apart.
- Beat egg whites with salt until stiff and spread the beaten egg whites evenly over the cookies.
- Now sprinkle the cookies generously with the sugar cinnamon mixture and then spread almond flakes on top.
- Bake the almond sugar cookies in a preheated oven at 356 °F (180 °C) for approx. 12 minutes until lightly golden brown.
Notes
- The amount of flour specified may vary. Add as much flour to the butter mixture until you have a soft, no longer sticky shortcrust pastry dough.
- Knead the dough only briefly until it has a homogeneous consistency. If you knead it for longer, it will absorb more and more flour and the cookies could end up tasting tough and not crumbly.
- Leave the dough to cool thoroughly. It will then become firmer and can be rolled out without any problems.
- Take note of the detailed tips and tricks for making the almond sugar cookies at the top of the article.
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