Glazed Almond Cookies
A chewy, addictive almond cookie dipped in pink icing sets up a firm, matte surface and makes these cookies irresistible and delicious.
In Norway, we call these cookies Kranskekake, often baked into 18 rings to make a cookie tower. I prefer rolling out the cookie dough and making heart-shaped cookies.
These Almond Cookies are made from almonds with skin-on, powdered sugar, egg whites, vanilla, and glucose syrup for extra chewiness.
The cookie dough is heated in the oven for 30 minutes before it is placed in the fridge for 24 hours.
The cookie dough needs to rest for at least 24 hours, so plan accordingly when making these chewy cookie treats. The result is just one amazing chewy and gooey almond cookie.
Before you start
Read the recipe completely; make sure you have everything you need.
For all the step-by-step pictures, scroll to → Notes and click on the clickable link.
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- Bakers tip
→ You can use almonds that have the hull taken off and then are ground to a fine powder, or use the skin-on form almonds, which gives these cookies a distinctive appearance and texture, and you see the beautiful specks of husk and makes these cookies even better in taste.
→ Crucial to these cookies is that you grind the almonds yourself or use commercially ground almonds; I use the grinder attachment for my mixer to grind fresh almonds; using your food processor to make ground almonds is a tricky step when it comes to these cookies as it can knock out the fat and can make your cookies spread If you use your food processor don't over grind the almonds or you may end with clumpy nut butter.
Ingredients for almond cookies
- 500 gram whole raw almonds
- 500 gram powdered sugar, sifted
- 130 gram egg whites ( 4 large egg whites, best to use a scale)
- 1-2 tablespoon glucose syrup or light corn syrup
- 1 to 2 teaspoon vanilla bean paste ( optional)
Pink Icing
- 250 gram powdered sugar/confectioners sugar
- 30 gram light corn syrup or glucose, for shine optional
- 3 to 4 teaspoon water ( more if needed)
- a squeeze of lemon juice, or 1 teaspoon vanilla bean paste, optional
- a drop of pink food color, optional
Directions for the cookie dough
→ Day 1
- Preheat your oven to 100C°/ 212F°
- Use a nut grater to make finely ground almonds flour from whole raw almonds; The almonds must be ground very fine, coarsely grounded will not work here.
- If you don’t have a nut grater and need to use your food processor, do not over-grind or it will knock out the oil from the almonds resulting in the cookies spreading when you bake them.
- In a bowl of a stand mixer, add the almond flour and powdered sugar.
- Attach the whisk attachment and mix at low speed until you see everything is blended well.
- Remove the whisk attachment and use the paddle or the dough hook.
- Add the vanilla bean paste and glucose with the mixer on low. Slowly add in the egg whites, Mix on medium speed for 3 minutes until everything is well combined.
- Stop the mixer, scrape the side and bottom and scrape everything off the paddle /dough hook attachment.
- Then attach the paddle/dough hook attachment again and mix for 3-5 minutes or until the dough is smooth.
- Scrap the dough ( It´s a stiff cookie dough) out of the bowl and onto aluminum foil press the cookie dough flat, wrap the cookie dough in aluminum foil, and place it on a baking sheet in the oven at 100C°/ 212F° for 30 minutes.
- When done, take the cookie dough out of the oven, don’t remove the aluminum foil, cool, and refrigerate the cookie dough for 24 hours or up to 3 days.
Directions for the Cookie Dough
→ Day 2
- 30 minutes before baking, preheat your oven to the confectionary setting on 160C°/ 320F° if you don't have the confectionary setting preheat the oven to 180C°/ 360F°
- Unwrap the chilled dough, and knead the dough by hand for about 2-3 minutes, ( if it seems very sticky, dust the top lightly with powdered sugar)
- Put the kneaded dough on a silicone baking mat or on a large piece of parchment paper, if needed lightly dust the top with powdered sugar and roll the dough to the preferred thickness, cut out the cookies using a heart-shaped cookie cutter, or your favorite shape, and put them on the prepared baking sheet.
- Bake the cookies on the middle rack of the oven until the cookies are slightly puffy and lightly golden. Do not overbake if you do; they will not have a chewy center.
It takes about 7 to 12 minutes, depending on the thickness of the cookie dough.
- Leftover cookies ( without icing) keep them in a zip lock bag. If you find the cookies are getting dry, add one slice of bread into the bag of cookies, and it will make the cookies moist again.
Direction for the glaze
- To make the glaze, in a medium bowl, combine the powdered sugar, light corn syrup( if using), and a drop of pink food color, and whisk in just enough water, a little at a time to form a smooth glaze.
- When you lift the whisk, it should easily form a fluid ribbon without breaking; it is often just a matter of a few extra drops of water from your fingertips to get the consistency just right, so don't add too much water in the beginning. Also, be careful that you don't over-adjust by adding too much water or lemon juice.
- Whisk in the vanilla and lemon juice if using.
- Dip the tops of the almond cookies into the glaze, letting the excess drip off.
- Transfer the cookies to a wire rack.
- Glazed Almond Cookies can be stored in an airtight container for up to 4 days.
For step by step pictures how to make the
→ Glazed Almond Cookies
Click → here
