Almond Cookies

Almond Cookies

Almond cookies are the easiest recipes to make at home, that you will always satisfy by the delightful taste of crunchy and crispiness. I add dried cranberries to this recipe, so the cookies turn out more chewy and flavoring. And you can create the unique ones by adding any dried fruits, almond chips, or flower petals to this recipe to make the cookie even tastier. Although almond cookies look like a typical snack dessert in your mind, it could always be special by your creation.

How to make almond cookies?

I would never think that I could make such delicious cookies within only 40 minutes or less. These almond cookies aren’t like other recipes that need to wait for butter at room temperature and beat it until fluffy. It only requires three steps, which are mix, shape, and bake. Mix all the ingredients into the cookie dough; divide and shape the dough with mooncake mold; then bake it for 20 minutes. The best thing about this recipe is the perfect proportion of the ingredients that makes the cookies crispy but not dry. Once you tried this crispy and flavoring cookies, you may not want to revisit the dessert shop anymore.

How long can it last?

Keep the almond cookies in an airtight container in the room temperature for a week, and they are still going to be tasty and crunchy. If you like to keep them fresh in a long time, you can keep them in the fridge with the airtight container for as long as a month.

DifficultyBeginner
Prep Time20 minsCook Time20 minsTotal Time40 mins

 135 g All-purpose Flour
 20 g Almond Flour
 45 g Icing Sugar
 70 g Vegetable Oil
 1 g Baking Powder (or Baking Soda)
 1 g Egg Yolk
 2 tbsp Dried Cranberries

1

Place all-purpose flour, almond flour, icing sugar, baking powder in a large mixing bowl, and mix well.
Combine vegetable oil and egg yolk in a bowl, then add to the mixture.
Knead the dough until the ingredients are combined.

2

Divide the dough into half, and add dried cranberries to the half dough.

Almond Cookies

3

Divide the dough to 16 pieces and weight 20g for each.
And roll them into balls.
Place the cookie ball on a baking pan with the baking paper.

Almond Cookies

4

Shape each of them by a mooncake mold.
(How to use the mooncake mold?
1. Fill the cookies dough into a mooncake mold, and evenly press the dough in the mold.
2. Face the mooncake mold against the baking pan and press hard on the mold to get the shape.
3. Gently lift and push the mold to get the cookie from the mold.)

Almond Cookies

5

Preheat oven to 320F, bake for 20 minutes.

6

Once it's baked, transfer the cookies on a rack to cool down.
Enjoy the cookies when it's completely cooled.

Almond Cookies

Ingredients

 135 g All-purpose Flour
 20 g Almond Flour
 45 g Icing Sugar
 70 g Vegetable Oil
 1 g Baking Powder (or Baking Soda)
 1 g Egg Yolk
 2 tbsp Dried Cranberries

Directions

1

Place all-purpose flour, almond flour, icing sugar, baking powder in a large mixing bowl, and mix well.
Combine vegetable oil and egg yolk in a bowl, then add to the mixture.
Knead the dough until the ingredients are combined.

2

Divide the dough into half, and add dried cranberries to the half dough.

Almond Cookies

3

Divide the dough to 16 pieces and weight 20g for each.
And roll them into balls.
Place the cookie ball on a baking pan with the baking paper.

Almond Cookies

4

Shape each of them by a mooncake mold.
(How to use the mooncake mold?
1. Fill the cookies dough into a mooncake mold, and evenly press the dough in the mold.
2. Face the mooncake mold against the baking pan and press hard on the mold to get the shape.
3. Gently lift and push the mold to get the cookie from the mold.)

Almond Cookies

5

Preheat oven to 320F, bake for 20 minutes.

6

Once it's baked, transfer the cookies on a rack to cool down.
Enjoy the cookies when it's completely cooled.

Almond Cookies

Almond Cookies