Sometimes you just need a cookie, just a small bite of something sweet and buttery and delicious. When that craving hits, you might look to these little almond shortbread cookies to fill that need. With a small list of ingredients, a quick and easy mixing method (no appliances involved), and a short stint in the oven, these little gems can make an appearance at afternoon snack time with a minimum of effort. This is another small batch recipe that bakes up in about ten minutes. You will get about ten or twelve cookies, depending on how you portion the dough. They are made with almond flour, which makes them gluten-free, and garnished with Marcona almonds. I flavored the cookies with ground cinnamon and fresh orange zest and I think that was a good choice. You can customize them somewhat by altering the flavors or making little thumbprint cookies and filling them with jam. The original recipe is here, at King Arthur Flour, one of my favorite baking sites. They list a number of variations on the theme so you can try the one that suits your taste. Alternately, you can use the flavorings and add-ins that you prefer. You are only limited by your imagination. Enjoy!
Almond Cookies, with Cinnamon and Orange
An easy to make, small batch, gluten-free almond shortbread cookie, flavored with cinnamon and orange zest. Perfect for an afternoon snack!
1 cup almond flour ((I use Bob's Red Mill brand))
- 3 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, softened
- 1/2 teaspoon finely grated orange zest