Eggless Almond Cookies
Recipe GLPRf5badaf2e5c63d
Buttery, tender almond cookies made without eggs, featuring ground almonds mixed with flour for a delicate crumb. Bound together with Greek yogurt and vanilla, these cookies are topped with slivered almonds for a beautiful finish. Perfect for afternoon tea or as a simple homemade treat.
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Ingredients
½ cup All-purpose flour
¼ cup Unsalted butter, softened to room temperature
½ cup Ground almonds (almond meal)
¼ cup Granulated sugar
½ teaspoon Vanilla extract
1 tablespoon Thick Greek yogurt
Slivered almonds for garnish
Directions
In a medium bowl, whisk together the all-purpose flour, ground almonds, and sugar. Set aside. In a large bowl, cream the softened butter using an electric mixer or wire whisk until light and fluffy, about 2-3 minutes. Beat in the vanilla extract and Greek yogurt until well combined.
Gradually add the flour and almond mixture to the butter mixture, folding gently with a spatula until just combined and no dry flour remains. The dough should come together but not be overworked.
Cover the dough and refrigerate for at least 20 minutes until it is chilled and no longer sticky. Meanwhile, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or light grease.
Once chilled, scoop the dough into tablespoon-sized portions and roll into smooth balls. Arrange them on the prepared baking sheet about 2 inches apart, as they will spread during baking. Press a slivered almond gently onto the top of each cookie.
Bake in the preheated oven for 15-17 minutes, or until the edges are light golden brown. Do not overbake, as the cookies will continue to set as they cool.
Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 5 days.
