These super-light, moist Dairy-Free and Gluten-Free 3-ingredient almond cookies are quick and easy to make — perfect with your morning coffee or as a simple everyday treat.
This recipe was updated in April 2021.
Why we love this recipe
Almond meal is one of my favorite baking ingredients. It’s ideal for gluten-free baking, for Passover, or whenever you want a tender, moist crumb. It yields a delicate texture similar to almond-pear or almond-orange cakes, and it gives these cookies a light, melt-in-your-mouth quality.
This recipe was inspired by my aunt’s Passover cookies, but it’s so good you’ll want it year-round. It’s one of the simplest recipes you’ll find — no mixer or special equipment required, and you can have ready-to-eat cookies in under 30 minutes.
Like other recipes on this site, these biscuits are naturally gluten-free and dairy-free, making them a great option for anyone with dietary restrictions.
Ingredients
This recipe really uses only three ingredients:
- Icing (confectioners’) sugar: sifted to remove lumps.
- Almond meal: you can substitute almond flour if needed; the texture will be slightly different but still lovely.
- Eggs: medium size, at room temperature.
Optional: whole raw almonds to press into the centers before baking.
You can customize the dough by adding a splash of vanilla or almond extract, or a little lemon zest for brightness. A drizzle or dip of melted dark chocolate is also delicious, but the cookies are excellent on their own.
How to make these Almond Biscuits
The method is straightforward and fast. All you need is a bowl and a whisk or spatula.
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Place almond meal in a large bowl and sift in the icing sugar. Stir to combine.
- Whisk the eggs in a separate bowl, then pour them into the dry ingredients.
- Mix with a whisk or spatula until you have a thick, slightly sticky dough.
- Use a small ice-cream scoop or spoon to portion dough. Roll into small balls between your hands and arrange them on the prepared tray. Slightly flatten each cookie with your fingers.
- Optional: press a raw almond into the center of each cookie.
- Bake for about 15 minutes, or until the edges are lightly golden. Transfer to a cooling rack and cool completely.
The finished cookies should be lightly crisp on the outside and tender, chewy, and moist inside.
Recipe FAQs
Yes. Both work well. Almond meal gives a bit more texture; almond flour produces a slightly softer crumb.
Keep them at room temperature in an airtight container. To maintain moisture, place a sheet of paper towel under and over the cookies.
They stay fresh for up to three days, though they’re often eaten much sooner.
Freezing is not recommended, as it can change the texture.
More Cookies Recipes
- Easy Coconut Macaroons
- Double Chocolate Shortbread Cookie Sandwich (Vegan)
- Peanut Butter Energy Balls
- Lemon Poppy Seed Shortbread Cookies
- Sable Breton Cookies
- Lemon Curd Cookies
Made this recipe?
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Recipe
3 Ingredients Almond Cookies
Ingredients
- 350 gr (3 1/2 cups) Almond Meal, or Almond Flour
- 100 gr (1 cup) Icing Sugar
- 3 Eggs
- 30 Raw Almonds (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Place the almond meal in a large bowl and sift in the icing sugar. Mix to combine.
- Whisk the eggs in a separate bowl, then add them to the dry ingredients.
- Mix until you have a thick, slightly sticky paste.
- Use a small ice-cream scoop or spoon to portion dough; roll into balls and place on the tray. Slightly flatten each cookie.
- Optional: press a raw almond into the center of each cookie.
- Bake for about 15 minutes, until lightly golden. Cool completely on a rack.
Notes
- Using an ice-cream scoop helps make evenly sized cookies. If the dough is too sticky to shape, add a little more almond meal.