Almond Cinnamon Cookies
Almond Cinnamon Cookies- These cookies are chewy, delicately spiced, sweet, and with a touch of citrus - not to mention vegan and gluten-free! Made with only 5 ingredients, these cookies can be ready in less than 30 minutes.
Servings: 30 cookies
Calories: 63kcal
Ingredients
- 2 cups Almond Meal you can also use almond flour
- 1 cup Icing Sugar you can also use powdered sugar
- 1 tbsp Cinnamon Powder
- pinch of Salt you can also use sea salt
- 2 tbsp Water
- 1 tbsp Lemon Juice I like to add 1/4th tbsp more for extra tang
Cinnamon Sugar Glaze (optional)
- 1/4 cup Icing Sugar
- 2 tsp Water
- 1/2 tsp Cinnamon Powder
Instructions
- Preheat your oven to 200 C and line two baking trays with parchment paper/Silpat.
- Sift the icing sugar and almond meal into a mixing bowl. Sifting ensures there are no large lumps in the dough and helps maintain an even crumb.
- Add in the cinnamon powder and salt. Mix all the dry ingredients well.
- Pour in the wet ingredients - lemon juice and water. Mix them in using an electric mixer or a whisk. As this dough forms, at this stage, it will be crumbly and rough.
- Once the ingredients are all mixed well and you have a crumbly dough, bring it together by hand.
- Place the shaped dough on a well floured surface. Roll out the dough into a thickness of about 2 cms. You can make this more thin if you want a crisper cookie.
- Cut out the cookies with any cookie cutter of your choice. Keep in mind that this recipe is for a medium-sized cookie, so if yours is larger or smaller, the bake time may vary.
- Bake for 8 - 10 minutes till the cookies slightly brown. Cool on a wire rack.
- For the optional cinnamon glaze - mix cinnamon sugar, water and icing sugar in a small bowl. Add a dollop of the glaze on top of the cooled cookies and spread evenly. Let this set before serving. You can also dust them with sugar or serve unadorned!
- Store the cookies in an airtight container for up to a week.
Notes
Almond meal is simply ground up almonds.
Though it’s available in markets, you can easily make this ingredient at home as I do.
Slice raw almonds - to soak and peel is up to you. Place them in a food processor and blend for about a minute, till you get a fine grain. Sift the almond meal through a sieve and then put the large remaining chunks in the processor again, till you have a uniform finely blended meal. Afterwards, store it in an airtight container - best in a cool, dark place.
Nutrition
Serving: 1 Cookie | Calories: 63kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0.001g | Sodium: 0.2mg | Potassium: 2mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.3mg