Spanish Almond Cookies (Almendrados)

Makes 18 cookies

Almonds have been used for centuries in Spanish desserts. These melt-in-your-mouth cookies make the best of that tradition by using almond flour to create an irresistibly tender, crumbly, and gluten-free cookie. Typically served during the Christmas season, they’ll be a welcome addition to your cookie tray.



10 tablespoons butter
1 cup granulated sugar
1 cup blanched almond flour, packed
½ cup oat flour
¼ cup sorghum flour
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
⅛ teaspoon star anise powder



1. Preheat oven to 350°F and line two cookie sheets with parchment paper.
2. Place the sugar and butter into the bowl of a stand mixer outfitted with the paddle attachment and mix on medium speed for 30–60 seconds, until the consistency resembles large crumbs.
3. Whisk together the almond flour, oat flour, sorghum flour, cinnamon, salt, and star anise in a separate medium bowl.
4. Slowly add the flour mixture to the butter mixture and mix on low speed for 3–4 minutes, until a shaggy dough forms.
5. Turn dough onto a sheet of parchment paper and lightly sprinkle with oat flour.
6. Form the cookie dough into a ball in center of the floured parchment paper and flatten slightly with your hand.
7. Top with another piece of parchment paper and roll out the dough to a thickness of ½-inch.
8. Use a 2-inch-round cutter to form the cookies and carefully transfer them to the prepared sheets, leaving 2-inches of space between each cookie. Reroll scraps of dough to cut additional cookies.
9. Bake for 13–15 minutes, until slightly golden.
10. Allow cookies to cool for 5 minutes and then transfer to a wire rack to cool completely. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.



Calories 127 (6%)
Total Fat 9.36 g (19%)
Saturated Fat 4.309 g
Polyunsaturated Fat 1.011 g
Monounsaturated Fat 3.424 g
Trans Fat 0.259 g
Cholesterol 17 mg
Sodium 84 mg (6%)
Total Carbohydrate: 10 g (4%)
Dietary Fiber: 1 g (4%)
Total Sugars: 1.25 g
Protein: 1.76 g (3%)
Vitamin A 198 mcg (8%)
Vitamin C 0 mcg
Vitamin D 5 mcg (1%)
Potassium 58 mg (1%)
Calcium 20 mg (2%)
Iron 0.39 mg (2%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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