Deliciously soft almond cookies: naturally gluten free and dairy free bites for all occasions
Soft almond cookies recipe: these soft almond cookies are naturally gluten free and dairy free, made with just three ingredients! Inspired by Sicilian almond paste, they’re a lovely, delicate treat for both kids and adults.
Some recipes are so simple and satisfying, they become instant family favourites and these soft almond cookies are exactly that.
Made with just three ingredients, they’re naturally gluten free and dairy free, yet they taste wonderfully rich and delicate, with that unmistakable almond aroma that feels both homely and a little luxurious.
These little cookies are inspired by Sicilian almond paste sweets, which you’ll find piled high in bakeries across the island (you can read more about Sicily in my Sicily travel guides — it’s one of my favourite destinations in Italy! In Siracusa, I ate my wight in almond biscuits, they are so delicious!! ).
However, this version is much simpler and lighter: unlike the traditional Sicilian ones, which use bitter almonds (not easy to find), this recipe uses only sweet almonds, so the flavour is more subtle: sweet, fragrant, and perfect for all ages.
They make a lovely, easy treat to bake with kids, to enjoy with an afternoon coffee, or to serve after dinner with a little glass of dessert wine or Grand Mariner.
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Ingredients
You’ll only need three simple ingredients — no butter, no flour, no fuss:
- 200 g almonds or almond flour (≈ 2 cups)Whole almonds are best. If making your own flour, blend on “pulse” — you want a fine crumb, not almond paste.
- One whole almond per cookie as decoration: depending on size of cookies, these quantise gave me about 20
- 120 g sugar (≈ ½ cup + 1 tbsp) either caster and icing sugar work well
- 2 egg whites, whipped to soft peaks
- Icing sugar for dusting
Equipment
You’ll need just the basics:
- Mixing bowl
- Hand whisk or electric mixer – this makes the whipping egg white part much easier
- Baking tray
- Parchment paper
- Fridge for chilling
Process: How to Make Soft Almond Cookies
Prepare the almonds.
If using whole almonds, place them in a food processor and pulse until you get a fine, sandy texture. Avoid continuous blending, or the almonds will release their oils and turn into paste.
Whip the egg whites.
In a clean bowl, whisk the egg whites until they form soft peaks — they should be airy but not stiff.
Combine the ingredients.
Gently fold the sugar and the ground almonds (or almond flour) into the egg whites. Mix just until the dough comes together — it will be soft and slightly sticky.
Shape your cookies. Using your hands, make small balls of dough and lie them on a baking tray, lined with parchment paper: I like to make a round ball and imprint my thumb in the center, like for thumbprint cookies
Chill for about 30 mins – 1 hour or more. In the meanwhile, preheat the oven to 170°C (340°F).
Bake for about 15 minutes, until the cookies are lightly golden on the outside but still soft inside. Once ready, add one whole almond in the center as decoration.
Cool and enjoy.
Let the cookies cool on the tray for a few minutes before transferring them to a rack. Their texture should be soft and chewy, with a delicate almond scent that fills the kitchen. Once a little cooler, dust with icing sugar if desired
Why You’ll Love These Cookies
These Italian-style almond cookies are the kind of recipe you’ll find yourself returning to again and again. They’re:
- Naturally gluten free and dairy free – no special ingredients needed.
- Quick and easy – only three ingredients and ready in under an hour.
- Soft and fragrant – that perfect melt-in-the-mouth texture.
- Loved by kids and adults alike – sweet but light, perfect with coffee, tea, or on their own.
Tips from My Kitchen
Use fresh almonds for the best flavour. Pre-ground almond flour works too, but freshly pulsed almonds give a more rustic texture.
Don’t overbake — they should stay soft in the centre.
You can easily add chocolate drops to the dough: in that case, I like to give a slightly different shape, like that of gnocchi or a dumpling. They come out SO nice!
Deliciously soft almond cookies
Ingredients
Method
- Prepare the almonds.If using whole almonds, place them in a food processor and pulse until you get a fine, sandy texture. Avoid continuous blending, or the almonds will release their oils and turn into paste.
- Whip the egg whites.In a clean bowl, whisk the egg whites until they form soft peaks — they should be airy but not stiff.
- Combine the ingredients.Gently fold the sugar and the ground almonds (or almond flour) into the egg whites. Mix just until the dough comes together — it will be soft and slightly sticky.
- Shape your cookies. Using your hands, make small balls of dough and lie them on a baking tray, lined with parchment paper: I like to make a round ball and imprint my thumb in the center, like for thumbprint cookies
- Chill for about 30 mins – 1 hour or more. In the meanwhile, preheat the oven to 170°C (340°F).
- Bake for about 15 minutes, until the cookies are lightly golden on the outside but still soft inside. Once ready, add one whole almond in the center as decoration.
- Cool and enjoy.
Deliciously soft almond cookies recipe: pin this!
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