Print

Crispy Cinnamon and Almond Crunchies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Crispy Cinnamon and Almond Crunchies are the perfect blend of sweet, nutty, and slightly spicy flavors. With a crispy texture, a warm cinnamon coating, and a nutty almond crunch, these cookies are an irresistible treat. Easy to make and great for snacking, dessert platters, or gifting, they’ll quickly become your go-to recipe. Whether you’re craving a simple sweet bite or a unique cookie, these crunchy delights are sure to impress!

Ingredients

For the Cookie Dough:

  • 1 cup sliced almonds (or chopped almonds)

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 tablespoon milk

For Coating:

  • 1/4 cup granulated sugar

  • 1 teaspoon ground cinnamon

Instructions

1. Prepare the Cookie Dough:

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

  • Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.

  • Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3 minutes with an electric mixer).

  • Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.

  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Add the milk to bring the dough together—it should be thick but pliable.

  • Add Almonds: Gently fold in the sliced almonds until evenly distributed throughout the dough.

2. Shape and Coat the Cookies:

  • Form Dough Balls: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.

  • Flatten and Coat: Gently press each ball down with the back of a spoon or your fingers to flatten slightly. In a small bowl, combine the sugar and cinnamon for the coating, then roll each flattened dough ball in the mixture to coat.

3. Bake:

  • Bake the Cookies: Bake for 10–12 minutes, or until the edges are golden and the cookies are firm to the touch.

  • Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

4. Serve:

  • Serve and Enjoy: Once cooled, serve these delicious, crispy cinnamon and almond crunchies as a snack or dessert. Perfect with coffee or tea!

Notes

  • Storage: Store in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to a week.

  • Reheating: For extra crispness, reheat in a 300°F (150°C) oven for about 5 minutes before serving.

  • Freezing: These cookies freeze well. Once fully cooled, store in an airtight container or freezer bag for up to 2 months. To enjoy, thaw at room temperature.

Find it online: https://avarecipe.com/crispy-cinnamon-and-almond-crunchies/