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Butter Almond Cookies

15-20 cookies

Servings 15 cookies
Author Natalie


For the cookies:

  • 140 grams (1 cup) AP flour (see notes for the gluten-free version)
  • 20 grams (2 tablespoons) cornstarch
  • 100 grams blanched almonds or almond meal
  • 100 grams diced cold butter
  • 30 grams (3 tablespoons) powdered sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons cold water as needed, optional

To serve:

  • sugar powder


  1. Preheat oven to 180 Celsius degrees and line a pan with baking paper.
  2. In a food processor with a steel blade put flour, cornstarch and almonds and grind to a uniform powder.
  3. Add cold butter, powdered sugar, vanilla and salt and process for about half a minute or until large lumps of dough are obtained. If the dough stays dry - add a little water to combine.
  4. Roll balls in the palms of your hands and place at intervals on the baking sheet.
  5. Bake for 10-12 minutes or until cookies are set and slightly golden, but still quite light.
  6. Cool to room temperature.
  7. Sprinkle powdered sugar on top or dip in powdered sugar for decoration.

Recipe Notes

  • The cookies are kept in an airtight jar for up to a week.
  • You can freeze the prepared cookies in an airtight container (preferably without the powdered sugar).
  • Instead of almonds you can use any other nut you like.
  • Gluten-free version: Use gluten free flour mix in the same amount instead of AP flour.
  • If you want, you can also add a little lemon peel or grated orange to enrich the taste.