If there is anything that turns me off in baking , it is a long list of complicated ingredients . While I do often indulge in multi – component desserts , particularly layer cakes , they are still pretty straight forward and non-fussy. Because at core, on most days I am a lazy baker !
And hence these 4 ingredient almond cookies are right up my alley !
Infact, you dont even have to get out the mixer for these cookies. A whisk or a spatula will do . Or just go in with your hands , if that’s more your speed. You do need a blender to whiz the almonds up , but you can even skip that if you have almond flour handy .
So the 4 ingredients are :
Almonds : of course ! You can use whole almonds or almond flour . A slight difference in the method depending on what you use. If you are using whole almonds , you can use them with the skin on as well. The cookies will have teeny tiny brown flecks which I personally like.
Butter : Because you need to have butter
Sugar : You can use whatever you wish – powdered , castor or granulated sugar .
Flour : I have made these with both all purpose flour and whole wheat flour. The ones in the clicks here are the all purpose flour ones , but its really a matter of personal preference.
Optionals : You can add a pinch of salt or a dash of vanilla into the dough if you wish!
And do check out this video I made for these cookies . Let me know what you think !
4 ingredient almond cookies
Ingredients
- 60 grams or 1/4 cup whole almonds or almond flour
- 100 grams or 1/2 cup castor sugar
- 112 grams or 1/2 cup unsalted butter at room temperature
- 125 grams or 1 cup all purpose flour
Instructions
- Preheat the oven to 180 C / 350 F . Line a cookie sheet with parchment paper or grease well.
- If using whole almonds , grind it or whiz along with the sugar in a mixer/ blender.
- Using electric mixer, whisk or wooden spoon , beat the butter until smooth
- Add the ground almond – sugar mixture and mix until combined
- Add the flour and mix until dough forms.
- Make balls of about 1 teaspoonful of dough. Place the dough balls on the prepared sheet leaving 2-3 inches space in between as these spread a lot.
- Bake the cookies at 180 C / 350 F for 15 – 16 minutes until the edges are golden brown. If using a convection oven, turn the tray forward to back after 9 – 10 minutes of baking.
- Cool on the sheet for 5 minutes and then shift to a wire rack and cool completely
- Store in an airtight container !
Video
Notes
These cookies are wonderfully crisp with almost caramelised edges . The almond flavour is subtle but very much there . You can hike it up a notch by adding almond extract , if you have one at hand . But I frankly don’t think the cookies need it.
So the final verdict on these 4 ingredient almond cookies – super easy to make and super yum to eat. Quick to put together and quick to get over !
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