These delicious and super simple cookies are the perfect holiday treat. Chewy, delicately spiced, sweet and with a touch of citrus - not to mention vegan and gluten free! Topped with a cinnamon sugar glaze, they are truly out of this world good. Made with only 5 ingredients, the Almond Cinnamon Cookies can be ready in less than 30 minutes.
Keyword: cookies, glutenfree
Author: Natasha Minocha
2cupsAlmond Mealyou can also use almond flour
1 cupIcing Sugaryou can also use powdered sugar
1 tbspCinnamon Powder
pinch ofSaltyou can also use sea salt
1tbsp Lemon JuiceI like to add 1/4th tbsp more for extra tang
Cinnamon Sugar Glaze (optional)
1/2tsp Cinnamon Powder
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 electic mixer/hand held mixer. 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.
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.
Almond Cinnamon Cookies - https://www.tashasartisanfoods.com/blog/ -December 9, 2020