{"id":14715,"date":"2020-12-09T13:22:33","date_gmt":"2020-12-09T07:52:33","guid":{"rendered":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/?p=14715"},"modified":"2024-09-25T21:52:46","modified_gmt":"2024-09-25T16:22:46","slug":"almond-cinnamon-cookies","status":"publish","type":"post","link":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/almond-cinnamon-cookies\/","title":{"rendered":"Almond Cinnamon Cookies"},"content":{"rendered":"\n

These delicious and super simple almond cinnamon cookies<\/strong> are the perfect holiday treat. Chewy, delicately spiced, sweet and with a touch of citrus - not to mention vegan and <\/em><\/strong>gluten-free!<\/p>\n\n\n\n

Topped with a cinnamon-sugar glaze, they are truly out-of-this-world good. Made with only 5 ingredients<\/em>, the almond cookies can be ready to accompany your cup of tea in less than 30 minutes. <\/p>\n\n\n\n

\"Almond<\/figure>\n\n\n\n

This time of year, I\u2019m baking up a cookie storm. From new recipes to old favourites, I can\u2019t get enough of the warm, sweet goodness that holiday cookies bring! Last week, it was buttery, melt-in-your-mouth lemon crescent cookies<\/a>, followed by a no-bake version of the classic gingersnap<\/a>.<\/p>\n\n\n\n

Today, I\u2019m excited to share a stupendously easy and scrumptious recipe for almond cookies with cinnamon. As willing as I am to put in some elbow grease for a baking project, sometimes you just need a quick dessert. Something you can throw together and enjoy almost instantly. <\/p>\n\n\n\n

\"Almond<\/figure>\n\n\n\n

That\u2019s just what these are! A simple bake that you can whip up at a moment\u2019s notice. Beautifully flavoured with warm cinnamon spice, nutty almond and sharp citrus, this cookie is a winner. Add to that a soft, chewy interior and slightly browned crisp outside - what\u2019s not to love? <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n
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Almond Meal:<\/strong> Almond meal is simply ground-up almonds. <\/p>\n\n\n\n

Typically the distinction between almond meal and almond flour is that the former uses unpeeled almonds while the latter uses blanched and peeled ones. However, feel free to use either in this recipe - I\u2019ve tried it both ways and it was equally tasty each time! I recommend running it through a sieve as you add it to your mixing bowl, to avoid clumps.  <\/p>\n\n\n\n

Cinnamon: <\/strong>The star (and sole) spice of this recipe is cinnamon. We use a generous amount in the dough - 1 tablespoon. Though you can add more for a stronger flavour, I did not since the glaze also had cinnamon. <\/p>\n\n\n\n

Powdered Sugar:<\/strong> You can use either powdered sugar or icing sugar as the sweetener here. I used it sparingly, not wanting the cookies to be too sugary. <\/p>\n\n\n\n

While it is a holiday bake, I wanted the flavour of almond, cinnamon and lemon to shine and avoid an overpowering sweetness. Again, you can adjust this ingredient as per preference! I recommend sifting this into the main mixing bowl to avoid sugar clumps. <\/p>\n\n\n\n

Salt: <\/strong>Just a pinch of salt here goes a long way! With such strong main flavours in play, you want to make sure they are sharp and well-balanced. I used regular salt here, but sea salt would be good too. <\/p>\n\n\n\n

Lemon Juice:<\/strong> Though I only use a little, the addition of fresh lemon juice takes these cookies to the next level! The tanginess balances with the sweetness perfectly. <\/p>\n\n\n\n

Water:<\/strong> Our final ingredient is as simple as it gets - 2 tablespoons of water. This helps bring the dough together. <\/p>\n<\/div>\n<\/div>\n\n\n\n

How To Make Almond Cinnamon Cookies<\/h2>\n\n\n\n

The process is simple - sift together the dry ingredients, blend in the wet ingredients with an electric mixer, form and roll out the dough, cut and bake. No chill time, no extra work. Just mix, bake and eat! <\/p>\n\n\n\n

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Step 1:<\/strong> Sift together the dry ingredients - almond meal, icing sugar, salt and cinnamon powder.<\/p>\n\n\n\n

Step 2:<\/strong> Pour in the wet ingredients - lemon juice and water. Mix them in using an electric mixer. As this dough forms, at this stage, it will be crumbly and rough.<\/p>\n\n\n\n

Step 3:<\/strong> At this point, bring the dough together using your hands. Shape the dough together and place it on a well-floured surface.<\/p>\n<\/div>\n\n\n\n

\"Dough<\/figure>\n\n\n\n

Step 4:<\/strong> Roll it out to a thickness of approximately 2 cm or thinner if you want a more crisp cookie. <\/p>\n\n\n\n

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Step 5:<\/strong> Cut out the cookies with any shape cookie cutter you have - keep in mind that this recipe bakes medium-sized cookies so if your cutter is smaller or larger, your bake time may vary. <\/p>\n\n\n\n

Step 6:<\/strong> Bake for 8 - 10 minutes, till the cookies are slightly brown. Cool on a wire rack. <\/p>\n<\/div>\n\n\n\n

\"Almond<\/figure>\n\n\n\n

How To Serve Almond Cinnamon Cookies<\/h2>\n\n\n\n

After they have baked, you can enjoy them as is or add a simple topping like a glaze or icing sugar. I opted for a quick cinnamon sugar glaze<\/strong>, that pairs perfectly with the sweetness and flavouring of the cookie. Made by just mixing icing sugar, water and cinnamon powder, this glaze is ready in 5 minutes. Couldn't be easier! <\/p>\n\n\n\n

Store the cookies in an airtight container for up to a week. <\/p>\n\n\n\n

\"Almond<\/figure>\n\n\n\n

Pro Tips<\/h2>\n\n\n\n
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  1. If the dough seems too dry, add more water, one tablespoon at a time. <\/li>\n\n\n\n
  2. The cookie dough does feel a bit crumbly, but it does come together nicely. Use your hands to bring the ingredients together to form a dough.<\/li>\n\n\n\n
  3. These cookies bake really fast, just 8-10 minutes. Don't overbake, or else they will be quite hard.<\/li>\n<\/ol>\n\n\n\n
    \"Almond<\/figure>\n\n\n\n

    How To Make Almond Meal?<\/h2>\n\n\n\n

    Though it\u2019s available in markets, you can easily make this ingredient at home. <\/p>\n\n\n\n

    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. <\/p>\n\n\n\n

    \"Almond<\/figure>\n\n\n\n
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