Almond blossom cookies are tender almond cookies with a cacao nib pressed into each centre like a little blossom. Toasted almonds and almond flour make the crumb rich, while coconut oil keeps them melt-in-the-mouth. Forty-eight cookies from one batch — ideal for gifting, if any survive the cooling rack.
MAKES 48 COOKIES
Ingredients
1⅓ cups almond flour
½ cup dry roasted and salted almonds
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (120 ml) coconut oil, softened
⅔ cup palm sugar
½ cup almond coconut oil
1 large egg
1 teaspoon (5 ml) vanilla extract
48 dark cacao nibs (Hershey's Kiss shape)
Preparation
1.В В Adjust an oven rack to the middle position and heat the oven to 350°F (180°C). 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.В В 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.В В 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.В В Working with 1½ teaspoons at a time, roll the dough into balls and lay them on baking sheets, spaced about 1½ inches apart.
5.В В 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.В В 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.
Pro Tips
- Process only two-thirds of the almond flour with the whole almonds; the coarse meal gives texture while the rest keeps the dough tender.
- Press the cacao nib the moment the trays come out — the hot cookie holds it in place as it cools, and late additions fall out when you bite.
- Chill the dough the full thirty minutes. Warm dough spreads into flat puddles instead of keeping that soft, domed blossom shape.
- Freeze unbaked dough balls on a tray, then bag them — bake from frozen at the same temperature, adding five minutes to the time.
Frequently Asked Questions
Can I use browned butter instead of coconut oil?
Yes, though it changes the character — the cookies get nuttier and slightly crisper. Keep the same quantity and chill the dough well.
What can I press into the centre besides cacao nibs?
A whole almond, a chocolate chip, or a pinch of flaked salt all work as the blossom centre — the indent is really the charm.
How do I store almond blossom cookies?
Airtight at room temperature for a week. They actually deepen in almond flavour after a day or two in the tin.
Can I make the dough ahead?
Yes — refrigerate it up to two days, or freeze shaped balls for a month. Let refrigerated dough soften slightly before baking.
Recipe Card
Ingredients
Method
- 1. В В 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. В В 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. В В 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. В В Working with 1½ teaspoons at a time, roll the dough into balls and lay them on baking sheets, spaced about 1½ inches apart. 5. В В 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. В В 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.
