These cookies are quick to make, delicious with tea or coffee, and naturally gluten and dairy free. Fancy them up with a dusting of powdered sugar, or even drizzle chocolate on them for an extra special afternoon pick-me-up.
We talk you through making this recipe on Episode 248 of our podcast. If you enjoy these cookies you may also like our recipes for Italian Sugar Cookies and Holly’s Famous Peanut Butter Cookies.
Ingredients
3 1/4 cups of almond flour
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon almond extract
Optional – powdered sugar for serving
Directions
Preheat oven to 350 F. Line a couple of cookie sheets with parchment or aluminum foil and set aside .
In a large mixing bowl, whisk together the eggs, sugar, and almond extract.
Add almond flour and stir everything together with a mixing spoon. This dough is sticky and a bit hard to work, so you may have to get your hands in it to make sure everything is combined.
Using around a tablespoon of cookie dough, roll into a ball and place on a baking sheet about one inch apart.
Bake for 15-17 minutes or until the tops and bottom are just turning a light golden brown. Let the cookies cool completely on the baking sheet.
Dust with powdered sugar and serve. Enjoy!