Bite-sized Almond Flakes Cookie

Learn how to make these delightful, buttery cookies featuring toasted almond flakes. Lightly savory with a pleasant crunch, they’re nutty, delicately crumbly, and just subtly sweet. Perfect as holiday gifts, edible presents, or a light snack to serve guests before dinner.

This recipe makes approximately 28 cookies (20 g each).

Active preparation takes about 45-60 minutes, and baking 15–20 minutes per batch. Total time is around 2 hours.

Tools

1. Large mixing bowl
2. Spatula or spoon
3. Baking sheet
4. Parchment paper
5. Cookie cutter or mold (optional, for uniform shape)

Dry ingredients

1. 125g almond flakes
2. 50g almond meal
3. 190g white flour
4. 50g cornstarch
5. 25g rice flour
6. 40g icing sugar (see note, increase to 80 g for sweeter cookies)
7. 5g salt
8. Black or white sesame seeds for decoration (optional)

Wet ingredients

1. 110g unsalted butter
2. 10g neutral flavored oil (optional)

Egg wash

1. 1 whole egg OR 2 egg yolks, lightly beaten

Preheat oven to to 375 °F (190 °C).

Spread the almond meal and almond flakes on a baking sheet in a thin, even layer. Toast for 5–7 minutes, stirring once halfway, until lightly golden and fragrant. Immediately remove from the tray and set aside to cool completely. Toasting enhances flavor and keeps the cookies crisp.

Melt the butter in the microwave for about 30 seconds, or until fully melted. Let it cool slightly.

In a large mixing bowl, combine all the dry ingredients. Pour in the melted butter and mix with a spoon or your fingertips until the mixture resembles coarse crumbs.

Add the toasted almond flakes and almond meal. Continue mixing and lightly kneading until everything is evenly incorporated.

Test the dough: it should hold together loosely when squeezed. If it’s still too dry and crumbly, add up to 10 g of neutral-flavored oil (e.g., grapeseed or sunflower oil), a little at a time, until the right consistency is reached.

Optional but recommended: Cover the dough and chill in the refrigerator for 2 hours or overnight. This makes shaping easier and improves texture.

If chilled, let the dough sit at room temperature for 10–15 minutes, then break it up with your fingers back into a crumbly texture before proceeding.

Take 20 g of the dough one at a time. Firmly compact, then press it into a cookie cutter or mold directly on a parchment-lined baking sheet (see note). Gently remove the cutter. Repeat with the remaining dough, spacing cookies about 1-2 cm apart.

Lightly beat a whole egg or 2 egg yolks. Brush the top of each cookie generously with the egg wash for a glossy finish.

Optional: Decorate the tops with black sesame seeds or a few toasted almond flakes, pressing them lightly so they stick.

Bake for 15-20 minutes, or until the edges and tops are golden brown. Check frequently after 15 minutes they can over-brown quickly. Let the cookies cool completely on the baking sheet (they crisp up as they cool).

Enjoy your crisp, buttery almond cookies!

Tips and Recipe Notes:

1. 40 g for lightly sweet; increase to 80 g if you prefer sweeter cookies.
2. Cookie thickness significantly affects baking time and final color. Thicker cookies will need a slightly longer baking time; thinner ones will bake faster and brown more quickly.
3. For reference: with a 4.5 cm (1.77 inch) diameter round mold, 20 g of dough produces cookies about 8 mm (≈ 0.32 inch) thick.
4. The cookies shown in the thumbnail photo were made using a silicone ice-cube tray that forms 1-inch (2.5 cm) cubes — these are noticeably thicker and will require a few extra minutes in the oven.
5. The intensity of the golden color depends heavily on the amount of egg wash applied. A thicker or double layer of egg wash will produce a deeper, shinier golden-brown finish.
6. A generous or double layer of egg wash produces a deeper golden color and shine.
7. Ovens vary: rely on visual cues (golden edges and top) rather than the timer alone.
8. Let the cookies cool completely on the baking sheet — they will firm up and become crisp as they cool. Moving them too soon may cause breakage.

Make-Ahead & Storage

1. Dough can be prepared ahead and refrigerated for up to 3 days or frozen for up to 3 months.
2. Baked cookies keep in an airtight container at room temperature for 1 week or in the freezer for up to 3 months.