Breads & Baked Goods/ Sweets

Grandma’s Almond Cookies

Grandma's Almond Cookies

Print Recipe
Serves: 42 cookies Cooking Time: 1 hr (active)


  • 6 tbsp room temperature grass fed butter
  • 1/2 cup coconut palm sugar
  • 1 medium beaten veggie fed organic egg
  • 3/4 cup ground raw almond nuts
  • 1 tsp organic grated lemon peel
  • 1 tsp ground cinnamon
  • t tbsp organic cacao powder
  • 1 tbsp whiskey or cognac
  • 2 cups spelt flour
  • 1/4 tsp baking powder
  • 8 tbsp sifted powdered sugar
  • 2 tbsp organic lemon juice
  • 6-7 oz black current or raspberry jam



In a stand mixer with a whisk attachment, beat the eggs and sugar on high speed until incorporated, add the beaten egg and beat until lighter in color


To the sugar mixture, add the ground almonds, cinnamon, lemon peel, and cocoa


Shut the mixer and sift the flour with the baking soda into a separate container or bowl


Turn the mixer on low speed and slowly start to incorporate the flour mix


Add the whiskey (or cognac) to the dough. It should be forming a dough, if you see that it is not, add more flour 1 tbsp at a time


Turn the mixer off, and scrape any dough that stuck to the whisk attachment so it falls into the bowl


With your hands, form a big ball, cover in plastic wrap and let rest in the fridge for at least 8 hours and up to 15 hours


Take the rested dough from the fridge and un wrap. Pre-heat the oven to 350 F and line 3 baking sheets with parchment paper


Cut the dough ball into 4 separate pieces and roll out so dough on a slightly floured surface forms a 1/8" circular shape


Using a champagne glass or wine glass ( depending on the size you want your cookies) press circular end into the dough to form circular cookies and place on lined baking sheets


Cook for 20 minutes, flipping once after 10 minutes


Meanwhile, mix the powdered sugar and lemon juice to form your frosting


With the cooled cookie pieces, take two cookies and using a butter knife, place a small layer of jam on the flat side and sandwich with flat side of other cookie


Add a thin layer of frosting on the top of the sandwiches


Store in a container for up to 10 days


Of course the recipe above has its own twist on it so to stick with the original replace the coconut palm sugar with brown sugar, and whiskey with cognac.

Nostalgia. Growing up with two working parents, I spent a ton of time at my grandparents home, especially on the weekends. Most of those memories are centered on food; baking amazing brioche, whipping up crepes for the mandatory coffee hour, and making apple tarts from scratch that would put any french bakery to shame. I am blessed that my grandma, well into her 90’s, still cooks all the time and I can call her for a recipe or to bounce ideas of off -brioche is coming soon, I know I can barely contain my excitement as well.

She is an person having survived WWII and immigrated to the USA from France. Her single mother had a butcher shop, which of course she still ran during the war, which I assume is the source of how my grandma learned how to cook (in addition to having seven mouths to feed), but from all her dishes, these cookies are her trademark. Since I was such a baker myself back in the day, I had my own kiddie rolling pin in its particular spot in her kitchen to assist in the rolling of the dough. Once the dough is made, it has to rest for overnight in the fridge and then can be rolled out but best part is taking the wine glasses to shape the cookies, its probably better if you drink a red and eat the cookies….The cookies are baked individually and then sandwiched together with the assistance of a nice berry jam and topped with a simple lemon and powdered sugar icing. I am pretty sure, my French grandma could give two sh*ts about the nutritious content, but these cookies clock in pretty nicely with a ton of protein from the ground almonds, low on sugar, and enough fat to keep you satiated.

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1 Comment

  • Reply
    November 18, 2017 at 20:46

    Put up a french crepe recipe please! A la Grandma!

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