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Cinnamon Almond Cookies

Preparation time 20 minutes, plus 1 or more hours of dough refrigeration  
Bake / toast time 19 minutes
Makes 18 small cookies
 

Ingredients

Cookie dough

• 150 grams (5.3 ounces or 1½ cup) almond flour
• 1 egg white
• 65 grams (⅓ cup) sugar
• zest of half a lemon
• 1 tablespoon maple syrup
• 1 tablespoon rum
• ¼ teaspoon salt

Cinnamon-sugar coating and decoration  

• 50 grams (¼ cup) sugar 
• ¼ – 1 teaspoon cinnamon, depending on taste preferences
• 18 raw almonds, for decoration
   

Method

1. Preheat oven to 175C (350F).
    
2. Line a baking sheet with parchment. 
    
3. Place the almond flour on the parchment-lined baking sheet and toast for 5-7 minutes until fragrant and slightly darker in color, stirring half way through to ensure even toasting.  Toasting the flour will deepen its flavor, making it more nutty and complex.  Let the flour cool completely before using.
    
4. Measure the remaining ingredients for the cookie dough.
    
5. In a medium bowl, whisk the egg white, sugar, lemon zest, maple syrup, rum, and salt until smooth.  Stir in cooled, toasted almond flour until combined. 
    
6. Cover the bowl with plastic wrap and refrigerate for at least one hour (preferably overnight) to let the dough stiffen.  Don't skip this step.  It will be easier to shape the cookies if the dough is chilled. 
    
7. When ready to bake, preheat the oven to 175C (350F) and line a baking sheet with parchment.
    
8. Prepare the cinnamon-sugar coating mixture.
    
9. Roll a small spoonful of dough (the size of a walnut or golf ball) first into a ball between your palms and then in the cinnamon-sugar mixture until completely coated. Place the dough ball on the prepared baking sheet and top with a raw almond, pressing the almond into the center of the cookie, slightly flattening the cookie in the process so that it is no longer a ball-shape.  Make sure that the cookies are all the same size so that they bake evenly. Depending on the size of your spoon, you should make about 18 cookies.
    
10. Bake for 10–12 minutes until very lightly golden. 
     
11. Let the cookies cool before serving with coffee or tea.  Store leftovers in an airtight container for up to a week.
     

Note: You can substitute almond meal for almond flour but the cookies will be darker in color and slightly different in taste and texture.  They are still delicious. 


Published: 16 August 2020
Updated: 19 December 2021