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Almond blossom cookies are the classic thumbprint reimagined: little almond cookies rolled from a dough of ground roasted almonds and almond flour, each crowned with a dark cacao nib. They crack gently as they bake and cool into tender bites. Small, pretty, and very moreish.
Pro Tips
- Process part of the almond flour with the dry roasted almonds into a coarse meal. That texture is what gives the cookies their nutty crumb.
- Cream the coconut oil and palm sugar until light and fluffy. It is the one step that makes these delicate rather than dense.
- Chill the dough at least 30 minutes until stiff. Warm dough spreads and loses the blossom shape.
- Press the cacao nib firmly into each cookie the moment the sheet comes out, then bake 2 minutes more so it sets in place.
- Cool on the rack a full 2 hours before serving. The cookies finish their texture change as they sit.
Frequently Asked Questions
What can I use instead of cacao nibs?
A single dark chocolate piece pressed into the center works, though the nibs keep the cookies grain-free and add a pleasant bitter crunch.
Why do the cookies need to chill?
The dough is soft from the oils and will spread in the oven without the 30-minute rest. Chill it until it is genuinely stiff.
Can I freeze almond blossom cookies?
Yes. Freeze the baked cookies for up to 2 months, or freeze the dough balls and bake from frozen, adding a few minutes before pressing in the nibs.
Are these cookies paleo?
Yes. Almonds, almond flour, coconut oil, palm sugar, egg, and vanilla, with the cacao nibs unsweetened and grain-free.
Recipe Card
Ingredients
Method
- 1.
- Adjust an oven rack to the middle position and heat the oven to 350°F.
- Line two baking sheets with parchment paper. Process ⅔ cup of the almond flour and almonds together into a coarse meal using a food processor (about 15 seconds).
- Transfer the mixture to a medium bowl and stir in the remaining ⅔ cup almond flour, baking soda, baking powder, and salt.
- 2.
- In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium-high speed until light and fluffy.
- Beat in the coconut oil, eggs, and vanilla until combined (about 30 seconds), scraping down the bowl and beaters as necessary.
- 3.
- Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
- Cover the bowl and refrigerate 30 minutes, or until the dough is stiff.
- 4.
- Working with 1½ teaspoons at a time, roll the dough into balls and lay them on baking sheets, spaced about 1½ inches apart.
- 5.
- Bake the cookies, one sheet at a time, until just set and beginning to crack (9 to 11 minutes), rotating each baking sheet halfway through baking.
- Working quickly, remove the cookies from the oven and firmly press one cacao nib in the center of each.
- Continue to bake the cookies until lightly golden, about 2 minutes longer.
- 6.
- Let the cookies cool on the baking sheet for 10 minutes.
- Transfer to a wire rack completely (about two hours) before serving. Making Dough Ahead The bowl of cookie dough can be wrapped tightly with plastic wrap and refrigerated for up to two days.
- When ready to use, allow the dough to come to room temperature, then portion and bake as directed. The dough can also be shaped into balls and frozen on a cookie sheet.
- When they are frozen solid, transfer them to a large freezer bag. To bake, arrange the frozen cookies (do not thaw) on large parchment-lined baking sheets and bake as directed, increasing the baking time to 11 to 16 minutes before pressing the cacao nibs into the centers.
