When I think of Christmas, it’s more than just twinkling lights and decorated trees; it’s the smell of freshly baked cookies filling the air. Among my favourites is the humble yet irresistible almond cookie. With its crunchy exterior and chewy centre, this classic treat is a firm staple on my Christmas cookie platter.

There’s something particularly special about the flavour of these cookies. The secret? A few drops of bitter almond oil*. It may seem like a small addition, but don’t be tempted to leave it out! This ingredient elevates the cookie from good to exceptional, infusing it with that unmistakable, moreish marzipan taste that lingers after every bite. It’s one of those details that makes all the difference and adds a touch of holiday magic to each mouthful.

Let’s bake almond cookies:

1. Using a handheld mixer beat the egg whites with the 300g of icing sugar, the bitter almond oil and the pinch of salt until creamy.
2. Mix the ground almond in and rest in the fridge for about 1h.
3. Preheat oven to 160 degrees Celsius and line a baking tray with baking paper.
4. Form dough into small balls and roll around in the additional icing sugar, place them onto the baking tray and push one almond into each of the dough balls.
5. Bake for 15-20min. (Don’t bake them for longer than that – the cookies are supposed to be chewy).

Enjoy once cooled!

Why you’ll love this recipe:

Whether you’re baking for a holiday gathering or preparing edible gifts for loved ones, almond cookies are a must. They capture the essence of a nutty, marzipan-filled Christmas, bringing joy one chewy bite at a time.

Love Christmas? Discover more inspiration here.

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