Very simple and wholesome cookies, quick to make, great for breakfast or any other time of day. They are made with chopped almonds, all-purpose flour, whole wheat flour, and contain no butter… the dough doesn’t need to rest, and the cookies can be shaped by hand, without the need for any special molds. Rustic almond cookies are delicious and fragrant, and they keep well for several days… try them too!
Here are more delicious ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 177.85 (Kcal)
- Carbohydrates 21.90 (g) of which sugars 12.14 (g)
- Proteins 3.91 (g)
- Fat 8.63 (g) of which saturated 0.67 (g)of which unsaturated 3.09 (g)
- Fibers 1.45 (g)
- Sodium 39.00 (mg)
Indicative values for a portion of 38 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz peeled almonds (or with skin)
- 3.9 oz all-purpose flour
- 1.8 oz whole wheat flour
- 4.4 oz sugar
- 1 egg
- 3 tbsps vegetable oil
- 2 tbsps milk
- 1 tsp baking powder
- lemon zest
- 1 pinch salt
Tools
You can mix either in a stand mixer or a regular bowl, using a whisk or a spoon.
- Baking Sheets
- Parchment Paper
- Food Processor
- 2 Bowls
- Stand Mixer
Preparation
Using the mixer, finely chop the almonds, along with a tablespoon of sugar (taken from the total).
Pour the resulting flour into a bowl, add the all-purpose flour, whole wheat flour, remaining sugar, baking powder, grated zest of half a lemon, and a pinch of salt. Mix the dry ingredients with a spoon.
Break the egg into another bowl (or the stand mixer), add the vegetable oil and milk. Mix with a hand whisk (or with the paddle attachment).
Add the dry ingredients to the liquid mixture, a little at a time, continuously mixing with the whisk or stand mixer. You will get a soft and slightly sticky dough.
With your hands, form cookies in an oval shape (or round if preferred), of uniform size. Place them on one or more baking sheets, lined with parchment paper, well spaced apart (1).
If you’re not baking immediately, I recommend keeping the trays in the refrigerator, so the cookies don’t spread out too much.
Bake the cookies in a fan oven at 340°F (or static oven at 355°F) for about 17-18 minutes. The baking times may vary depending on your oven and the size of the cookies, keep them monitored so they don’t burn.
Once baked, remove them immediately and let them cool.
The rustic almond cookies are ready, simple and delicious. They remain crisp for a few days, stored in a glass or tin container.
Advice and Notes
If using a medium-small egg, reduce the all-purpose flour amount to 3.5 oz.
You can replace all-purpose flour with spelt flour.
You can replace the vegetable oil with 1.8 oz of melted butter.
You can use almonds with skin if you want more rustic and fragrant cookies.
FAQ
How can I substitute milk?
Instead of cow’s milk, you can use a plant-based beverage, almond or any other flavor you like.
How many cookies can be made with this recipe?
You should get 20-25 cookies, depending on their size.
