MOROCCAN ALMOND COOKIES
This time we’re travelling a little farther … straight into the heart of traditional Moroccan baking, with a slight christmassy twist.
These almond cookies are naturally flourless, butterless, oil-free, and yet they absolutely melt in your mouth. They’re soft, fragrant, beautifully crackled, and perfect for anyone looking for a lighter Christmas treat.”
🌰 MOROCCAN ALMOND COOKIES
Soft, squidgy, melt-in-the-mouth cookies made with pure almond flour, cocoa, cinnamon, and crowned with a walnut, almond or Glacee cherry.
Let’s make something magical together.
My Grandmother would say–
“When baking with almonds, niña, remember — the flavour comes from simplicity.”
Ingredients
250 g almond flour, sifted twice
50 g caster sugar
1 tsp ground cinnamon
1 tbsp unsweetened cocoa powder
8 g baking powder
2 medium eggs, lightly beaten
For Decoration
Icing sugar (for rolling),
Walnut halves,
Raw Skinless Almonds and
Glacee Cherries
Instructions
1
Place the almond flour in a bowl and sift it twice.
This step gives the cookies their melt-in-the-mouth texture.
2
In a mixing bowl, combine the dry ingredients together:
Twice-sifted almond flour,
Sugar,
Cinnamon,
Cocoa powder, and
Baking powder.
Mix until evenly combined.
3
Beat the eggs lightly in a separate bowl.
Add them gradually to the dry mixture, stirring until a soft, sticky dough forms.
4
Shape the cookies.
Take small portions of dough and roll into balls.
Coat each ball generously in icing sugar.
Place a walnut half, raw Almond or half a Glacee cherry on top of each cookie and press lightly.
5
Preheat the oven to 180°C.
Place cookies on a lined baking tray.
Bake for 15 minutes, until the tops are gently cracked.
6
Allow the cookies to cool on the tray for 10 minutes.
Then transfer carefully to a wire rack to cool completely.
7
Flavour Variations
Add ½ tsp orange blossom water for a more traditional Moroccan aroma.
Use ground cardamom instead of cinnamon for a different warmth.
Replace walnuts with pistachios for a more festive look.
8
Decoration Ideas
Dust lightly with extra icing sugar once cool.
Drizzle with thin lines of dark chocolate for elegance.
Roll the edges in finely chopped nuts for texture.
9
Cosykitchencorner Tips.
The dough should feel slightly sticky — that’s how you know they’ll be soft inside.
If the dough sticks too much, lightly wet your fingertips with water.
Store in an airtight tin; these stay soft and fragrant for days.
