Soft, lightly chewy, and packed with a warm, nutty flavor — that’s exactly how these almond cookies taste. Made with almond meal or ground almonds, they’re simple but really satisfying.
Almond cookies — honestly, you could even call them little marzipan bites. They’re packed with almonds and almond extract, so the flavor is rich, slightly sweet, and unmistakably marzipan-like. Dipped in dark chocolate, they become something really special.
We love them not just during the holiday season, although I have to admit — their aroma fits Christmas perfectly. There’s something about that warm almond scent that feels instantly cozy. The best part? They’re quick to make, and even the decorating, which might seem like a lot at first, comes together faster than you’d expect. And it’s absolutely worth it — once dipped in chocolate, they look beautiful and taste even better. Like almonds wrapped in chocolate in the best possible way.
How to choose the best ingredients for Almond Cookies
Butter: For this type of dough, very cold butter works best. It makes the dough easier to handle and helps create that delicate, tender texture.
All-purpose flour: Sift the flour before adding it to the dough — it keeps everything light and helps avoid lumps.
Ground almonds: This is the key ingredient. Ground almonds form the base of the cookies and give them their rich flavor and that signature marzipan-like taste.
Almond extract: This is what really brings out the marzipan character. If you love that flavor, don’t be afraid to add a little extra.
Dark chocolate: Dark chocolate pairs perfectly with the almond flavor and balances the sweetness. It’s not just a topping — it’s an essential part of these cookies.
Tips and tricks
- If the dough feels too sticky to handle, chill it in the refrigerator for about 30 minutes. This makes shaping much easier.
- When scooping the dough, dip your spoon in hot water from time to time to prevent sticking and keep the cookies evenly shaped.
- Don’t skip the almond extract — it’s what gives these cookies that rich, marzipan-like flavor. You can even add a little extra if you love that taste.
- Use good-quality dark chocolate for dipping. It really makes a difference and balances the sweetness of the cookies.
- Keep an eye on the baking time — these cookies should stay light and soft, not overly browned.
- Let the cookies cool completely before dipping them in chocolate, so the coating sets nicely and doesn’t melt.
- You can prepare the dough ahead of time and freeze it. It keeps its texture and flavor, making it perfect for baking later.
Almond Cookies
Ingredients
Method
- Put the butter cut into pieces in a bowl, add flour and knead it by hand or mixer.
- Then add the eggs and grate the whole time. Finally, add the ground almonds, baking powder, and salt.
- Knead to join, the dough can stick, and it's ok.
- We add almond extract (quite a lot, but the taste of the biscuits is a bit like marzipan).
- Preheat the oven to 180 degrees C / 360 degrees F / Gas mark 5.
- Put a spoonful of cookies on a baking tray lined with baking paper. They will have an irregular shape, and that is beautiful about them.
- Put the cakes in the oven and bake for 10-15 minutes. You have to check because it blushes quickly.
- When the biscuits have cooled down, prepare the chocolate for decoration.
- Turn the cakes upside down to spread the chocolate under them cakes.
- We can do this in several ways.
- Use a spoon and pour it into thin streams.
- We can do this by using a confectionery sleeve with a thin writing tip.
- You can do this by using a bag and cutting off one corner to make a hole of about 2mm.
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