Description
Soft, chewy, and bursting with nutty flavor, these gluten-free Almond Walnut Crinkle Cookies are perfect for holiday gifting or cozy weekend baking.
Ingredients
125g whole almonds (skin on)
125g walnuts
100g granulated sugar
Zest of half a lemon
A pinch of salt
1 whole egg, room temperature
½ teaspoon baking powder (or a pinch of pastry yeast)
Splash of vanilla extract
Powdered sugar for coating
Whole walnuts for decorating (optional)
Instructions
1. Grind almonds and walnuts in a food processor until fine but not paste-like.
2. In a large bowl, combine nut mixture, sugar, lemon zest, and salt.
3. Add egg, baking powder, and vanilla. Mix into a soft dough.
4. Let dough rest 10–15 minutes. Preheat oven to 350°F (175°C).
5. Form dough into small balls. Roll in powdered sugar.
6. Place on parchment-lined baking sheet. Add walnut halves if desired.
7. Bake 12–15 minutes until crackled on top and just firm.
8. Cool completely. Enjoy or store in airtight container.
Notes
Avoid over-processing the nuts.
Chill dough briefly if it’s too sticky.
Add chocolate chips or swap almond extract for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten-Free, Comfort
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6.2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.2g
- Protein: 2g
- Cholesterol: 10mg