This post is way overdue – I had planned to post this over a year ago, but forgot about it until a reader inquired (thanks Ann!). So here is a recipe for cut-out cookies using almond flour. (In case you’re not yet in a holiday mood, this recipe may get you there.)
These cookies take longer to make than the average sugar cookie recipe, but I just accept the fact that sometimes it takes longer to make good things. I leave about 2 hours from start to finish to make these cookies. And, of course there are so many ways you can decorate them – frost, dip in chocolate, or just eat plain!
Cookie cutter ideas:
- Turn your logo or favorite drawing into a cookie cutter
- There’s a nice collection at surlatable.com
- Cookie cutters on Etsy
- These animal cookie cutters are kind of cool
- Wish I could make my own cookie cloud cutters (along with birds & suns)
- Love the ideas here – they’re not just for cookies
- Make your own cookie cutters
- SCD Cut-Out Cookies from scdrecipe.com
- Star Cookies from Elana’s Pantry
- Cut-out Cookies from Pecanbread.com
Cut-out Cookies (using almond flour)
Tips for making these cut-out cookies
- Chill the dough in the freezer for at least 30 minutes, or up to an hour
- Use parchment paper or other non-stick surfaces for rolling and baking
- Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking
- If the dough gets soft, place it back in the freezer for a few minutes before working it again
- After they’re baked, you can add the cookies to a dehydrator (or oven at about 170 degrees F) for about an hour to put some crunch into them (or back into them).
Ingredients (makes about 40 cookies)
- 1/2 cup of butter, soft (or shortening or coconut oil, soft)
- 1/2 cup of honey
- 1 egg
- 1/4 teaspoon of salt
- 1 teaspoon of baking soda
- 1 teaspoon of nutmeg (or cinnamon)
- 3 1/2 cups of almond flour
- Cream the butter and honey together in a mixer.
- Add the egg, salt, nutmeg, and baking soda to the butter/honey mixture and blend well.
- Blend in the almond flour and roll into 4 small dough balls.
- Flatten each ball of dough, wrap it (in plastic), and place in the freezer for at least 30 minutes, or up to an hour.
- Preheat your oven to 325 degrees F.
- Place each flat ball of dough between two sheets of parchment paper or other non-stick surface (plastic wrap works too), and roll out to about 1/4 inch thickness (or 1/2 cm). Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking.
- Using cookie cutters, cut out the cookies and gently peel them off the parchment paper onto a baking sheet. An alternative is to peel the dough around the cut-out shapes and then transfer the parchment paper (with cookies) onto a baking sheet.
- Bake the cookies for about 8 minutes, or until the start to brown along the edges.
- Cool the cookies. At this point they may have enough crunch, but if you want more crunch, let them cool, turn them over, and bake them for about an hour in an oven at 170 degrees F.