It’s not easy to find recipes that easily transition between gluten and gluten-free, but this recipe for Afternoon Almond Tea Cookies fits the bill beautifully.
Before baking, this cookie dough is quite sloppy, not firming up until it’s had a cooling stint in the refrigerator. This part of the process firms it up nicely (thanks, chilled butter!), and allows even the gluten-free version to bake well.
We’re big fans of almond around here. Not only do these little beauties taste good, but they’re also tremendously good for you with Vitamin E and magnesium, protein, fiber, and healthy fats. From our Almond Bacon Party Pancakes and Almond Tea Biscotti recipe to decadent Cardamom Caramel Brittle with Almonds, we find the addition of almonds to nearly always be an excellent idea.
These Afternoon Almond Tea Cookies use both ground and whole almonds as well as almond extract to create an almond flavor sensation. Crispy on the outside and chewy on the inside, they’re a great cookie to grab on the run or enjoy over a cup of tea. Try them with our caramel vanilla almond tea or Garden Grove cherry green tea with jasmine.
Afternoon Almond Tea Cookies
You’ll need a couple of different forms of almonds for this recipe. The dough itself requires ground almonds, so you can either buy almond meal from the store or make your own ground almonds by tossing a handful of blanched almonds in the food processor and pulsing until finely ground. It’s nice to use blanched almonds for this to maintain the white dough. If you prefer a rustic look to your dough, go ahead and use whole almonds.
You’ll also need whole almonds to decorate the top of each cookie. The baking process will roast the whole nuts, resulting in a crunchy, nutty almond to make these cookies extra special. While you’re picking up blanched and whole almonds, be sure to pick up a bottle of almond extract. Three layers of almond flavor in these cookies make them utterly delicious.
Unlike most cookie dough recipes, this one results in a dough that is quite wet while still easy to scoop. Don’t worry, I promise it will turn out. The dough uses a lot of softened butter that imparts luscious flavor, excellent texture, and firms up beautifully in the fridge. Simply mix up the dough, then use a tablespoon to scoop out mounds of dough onto baking sheets lined with parchment paper. Make sure there’s about two inches between each cookie since they will spread out a bit during the baking process. Gently press a whole almond into the top of each cookie, then slide the baking sheets into the fridge and leave them for at least one hour. You’ll know they’re ready for baking when they are firm to the touch.
Make sure you bake these cookies in the middle of the oven. It’s easy for the bottoms to burn if they’re set too close to the bottom burner. The cookies are done in about 10-12 minutes, or when the edges start to brown nicely. Remove them from the oven and let them sit on the pan for 5-10 minutes before you remove them to a cooling rack. They are tender cookies and will break easily if you move them too soon. Once they cool, they’re easy to handle.
Afternoon Almond Tea Cookies
- 1 cup butter, softened
- 1 cup white sugar
- 4 small eggs (or 2 large)
- 1 teaspoon almond extract
- 2 cups white flour (or gluten-free all-purpose flour)
- 1/2 cup ground blanched almonds
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- Whole almonds
Beat butter and sugar until creamy. Beat in eggs and almond extract until smooth.
In a medium bowl, combine flour, baking soda, and cream of tartar. Gradually add into batter, mixing well until dough forms. Dough will be loose.
Use a tablespoon to scoop cookies onto parchment-lined baking sheet about 2 inches apart. Top with one whole almond. Place in fridge for 60 minutes to firm up.
Preheat oven to 350 F. Place cookies on middle rack and bake for 10-12 minutes until bottoms are nicely browned.
Remove from oven and let cool for 5-10 minutes before moving each cookie to a wire rack to cool completely.