Almond Cookies

Inspired by Moroccan sweets — but not as sweet.  Sort of an almond shortbread.  We served these with Akwadu, as dessert for the African-themed meal we made to celebrate African Heritage Month.

Makes about 60 cookies

Kitchen equipment

  • Large cookie sheets
  • Parchment paper
  • Measuring cup, measuring spoons
  • Electric mixer
  • 2 Large mixing bowls
  • Plastic wrap
  • Wire cooling racks


  • 1¾ cups all-purpose flour
  • 1½ cups almond flour or ground almonds
  • ½ tsp salt
  • ½ lb (1 cup) unsalted butter, softened at room temperature
  • ½ cup sugar
  • about 1½ cups blanched whole almonds (about 60, 1 for each cookie)


  1. Sift the flour, almond meal and salt into a bowl. Set aside.
  2. With an electric mixer, cream the butter and sugar in a large bowl.
  3. Add the flour mixture and beat until combined. It won’t really come together, but the butter should be evenly distributed throughout the flour, so it looks like coarse white sand.
  4. Use your hands to mix and knead the dough and bring it together into a ball. Wrap in plastic and refrigerate for 15 minutes.
  5. Heat oven to 325°F. Line the cookie sheets with parchment paper.
  6. Shape the dough into 1-inch balls and flatten them slightly. Arrange on the baking sheet, leaving about an inch between the cookies. Press an almond onto the top of each cookie.
  7. Bake for 10-15 minutes, until the bottoms of the cookies are golden — the tops won’t colour much. Remove from baking sheets and cool on wire racks.

From: The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, by Marcus Samuelsson (2006)



2 thoughts on “Almond Cookies

  1. Pingback: AKWADU – Banana Coconut Bake |

  2. Pingback: Halifax Supper Club, Feb. 2016 |

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