Gluten-Free, Dairy-Free Almond Cookies Recipe
These almond cookies, developed by New York City’s By The Way Bakery, are unapologetically almond-forward with a satisfying mix of crunch and chew. They are naturally gluten-free and made without dairy, requiring just a few simple ingredients and minimal hands-on time. The result is a delicate cookie with a lightly crisp edge and tender interior, finished with a sliced almond and a dusting of confectioners’ sugar for an elegant touch.
This recipe is ideal for anyone looking for a straightforward, dependable nut-based cookie that travels well, pairs nicely with tea or coffee, and can be made ahead for gatherings. The method is forgiving: a quick mix, quick scoop, and a short bake deliver consistent results even for home bakers with limited experience.
Ingredients
-
2/3
cup
plus 2 tablespoons gluten-free almond paste -
1
cup
sugar -
1/4
teaspoon
kosher salt -
2
egg whites -
1/4
teaspoon
almond extract -
32
almond slices
for garnish -
2
teaspoons
confectioners’ sugar
for sprinkling
Instructions
-
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper so the cookies bake evenly and release easily.
-
In a stand mixer fitted with a paddle or in a mixing bowl, combine the gluten-free almond paste, sugar, and kosher salt. Mix on medium-high speed or knead by hand until the mixture breaks down and forms a consistent, crumbly texture.
-
In a separate small bowl, whisk the egg whites and almond extract together with a fork until they are slightly frothy and evenly combined.
-
With the mixer running or while stirring by hand, slowly pour the egg white mixture into the almond and sugar mixture. Continue mixing until the ingredients come together into a smooth, slightly sticky paste. The dough should hold its shape when scooped.
-
Using a teaspoon or a small cookie scoop, drop heaping spoonfuls of dough about 2 inches apart onto the prepared baking sheets. Place a sliced almond on top of each portion and press gently to adhere. Generously dust each cookie with confectioners’ sugar before baking.
-
Bake in the preheated oven until the edges are lightly browned and the cookies feel set, roughly 12–15 minutes depending on your oven. Remove the baking sheet from the oven and allow the cookies to cool on the pan for a few minutes; they will firm up as they cool.
Notes and Tips
Texture: These cookies balance a slight crispness at the edge with a tender center. Watch them closely during the last few minutes of baking; once edges are just turning golden, remove from the oven to avoid over-browning.
Almond paste: Use a gluten-free almond paste if you need the recipe to remain gluten-free. If your almond paste is particularly firm, soften it slightly by working it in the mixer or by allowing it to come to room temperature before combining with the sugar.
Egg whites: For a lighter texture, bring egg whites to room temperature before mixing. If you need an egg-free alternative, this recipe may not translate directly without additional binders; experiment cautiously with aquafaba or commercial egg replacers.
Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a sealed bag or container for up to one month. Thaw at room temperature before serving.
Serving: These cookies pair nicely with tea, coffee, or a light dessert wine. They also make a pretty addition to cookie platters or holiday boxes because they keep their shape and finish well with a dusting of confectioners’ sugar.
Variations: For a flavor twist, try a small amount of vanilla extract in place of some or all of the almond extract, or gently fold in a few finely chopped toasted almonds for extra crunch.
Photography Maren Caruso