Mexican · Dessert
Mexican Almond Sugar Cookies
A Mexican-style sugar cookie built on ground almonds and a hint of cinnamon, baked until just golden and finished with a warm roll through cinnamon sugar for a crackled, fragrant crust. Tender, nutty and lightly spiced, it leans on brown-butter-adjacent richness from creamed butter rather than any frosting.
$1
15 minsPrep
15 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
273Calories
4.9gProtein
15.2gFat
30.6gCarbs
12.6gSugar
2.2gFiber
267mgSodium
56mgChol
6.3gSat Fat
110mgPotassium
48mgCalcium
1.5mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager Beer
local
Champurrado
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and 16g sugar together until pale and fluffy, about 2 minutes.
2
Beat in the egg yolk and vanilla extract until fully incorporated.
3
In a separate bowl, whisk together the all-purpose flour, almond flour, 1g cinnamon and salt.
4
Fold the dry ingredients into the butter mixture, then stir in the toasted chopped almonds to form a soft dough.
5
Cover the dough and chill for 30 minutes so it firms up enough to shape.
6
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
7
Divide the dough into 4 equal portions and roll each into a ball, then flatten slightly to about 2cm thickness.
8
Space the cookies on the baking sheet and bake for 14-16 minutes until the edges are just turning golden.
9
Mix the remaining 8g sugar and 1g cinnamon in a small bowl for coating.
10
While the cookies are still warm, roll each one gently in the cinnamon-sugar mixture to coat.
11
Transfer to a wire rack and cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted
- 15g15g Almond Flour
- 22g22g Butter, softened
- 16g16g Sugar White
- 6g6g Almond, finely chopped, toasted
- 6g6g Egg Yolk, lightly beaten
- 2g2g Vanilla Extract
- 1g1g Cinnamon Ground
- 1g1g Salt
- 8g8g Sugar White, for cinnamon-sugar coating, 1
- 1g1g Cinnamon Ground, for coating, 1
