Mexican Almond Cookies

Mexican Almond Cookies


Ingredients (Makes 10 – 12 cookies)

  1. All purpose flour – 1/2 cup
  2. Icing (confectioners’) sugar – 3/4 cups, plus extra for dusting
  3. Salt – A  Pinch
  4. Almonds, finely chopped – 1/4 cup ( I used almond flour)
  5. Vanilla essence / extract – 1/2 tsp
  6. Unsalted butter – 1/4 cup, at room temperature, diced


1. Preheat the oven to 350 F.

2. Sift the all purpose flour, salt and icing sugar into a bowl. Add the almonds and mix well. Now stir in the vanilla essence. Using your fingertips, work the butter into the mixture to make a dough. Form into a ball.

3. Roll out the dough on a lightly floured surface until is about 1/8 inch thick. (I made a few balls out of the dough and rolled each ball separately). Use a cookie cutter to stamp out different shapes. Reroll the trimmings as necessary.

4. Transfer the cookies to a non-stick baking sheet carefully using a metal spatula and bake for 12 – 15 minutes until lightly browned. Transfer to a wire rack to cool. Dust thickly with icing sugar.




Mexican Almond Cookies



Recipe Courtesy – The Cookies and Biscuit Bible

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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