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Gluten-free almond cookies recipe

Gluten-free almond cookies recipe

110 ratings

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  • Serves 14
  • 10 mins to prepare and 25 mins to cook, 1 hr to cool
  • 218 calories / serving
  • Freezable


  • 125g (4½oz) unsalted butter, softened
  • 125g (4½oz) caster sugar
  • 2 medium eggs, beaten
  • ¼tsp almond extract
  • 250g (7oz) Doves Farm Gluten Free plain white flour
  • 75g (2½oz) ground almonds
  • a handful of whole blanched almonds, to top
  • 1tbsp icing sugar, for dusting

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    5g 25%
  • Sugars

    11g 12%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 25.2g Protein 3.2g Fibre 0.8g


  1. Using an electric hand held whisk cream the butter and sugar together until pale and fluffy. Beat in the eggs until thoroughly incorporated, then add the almond extract and sift in the flour and ground almonds, mixing well until your mixture becomes a dough consistency.
  2. Wrap in clingfilm and chill for 60 minutes. Pre-heat the oven to Gas Mark 3, 170°C, 150°C fan. Grease and line two baking trays with nonstick baking paper.
  3. Remove the dough from the fridge and roll out to ½cm thickness on a well- floured surface. Use a 5-6cm diameter cookie cutter to cut out shapes. Being careful as you handle the raw cookies (the dough is very delicate), arrange them over two baking trays and place a blanched almond in the centre of each one, pressing in gently. Bake for 12-14 minutes until they are just starting to turn golden around the edges.
  4. Remove from the oven and allow to cool on the trays for 10 minutes. Dust lightly with icing sugar before serving.

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