I hope you’re okay with hearing more about Spain in the coming weeks. It was such a good vacation, I’m going to relive it in my mind and in my kitchen for as long as I can, and the food was so fabulous, I hope you take it back to your kitchen as well. Let’s get cooking- and first up are these Spanish almond cookies.
The inspiration for this came, wait for it- from an airport lounge. Before making it to Mallorca, we had approximately 5 hours in the Barcelona airport and thanks to our credit card lounge access, we had a comfortable place to pass the time.
Along with the many Spanish delicacies that met us, slightly mess and jet lagged after the 9 hour flight, there were quite a few delicious desserts that we were both anxious to try. While Ham veered towards the creme filled croissants, I couldn’t help but be drawn to the cookies.
These, as it turns out, are… not them. However, in my attempt to recreate what turned out to be almond shortbreads, I ended up making these and they are also good enough to share!
Don’t worry, you’ll see those almond shortbreads soon enough.
About these Spanish almond cookies – they don’t’ have any butter, but rather olive oil, which is apropos given the amount of it we ate on our travels. The dough is crumbly from a mix of all-purpose flour and almond meal, but the resulting cookie comes out cakey/crumbly and it honestly is the perfect afternoon treat when you want something sweet, but don’t want the sugar crash that comes along with a honking slice of cake at 3 pm.
Side note- I do support honking slices of cake at 3 pm.
But good sense must kick in some days, and for those days, we have this cookie.
I altered the recipe from Spain on a Fork to add cinnamon, a sprinkle of sugar and slivered almonds on top for some garnish.
These come together so quickly thanks to the oil and are just the thing should a cookie emergency strike.
Butter-free Spanish almond cookies are a soft, not-too sweet cookie that will satisfy any dessert cravings.
Ingredients
1 cup almond meal (or ground almonds)
1/2 cup all-purpose flour
1/4 cup granulated sugar plus, about 2 TB more for dusting
1 TB brown sugar
1/2 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla extract
2 TB olive oil
1/4 tsp cinnamon
1/3 cup slivered almonds
Instructions
Preheat the oven to 350F.
In a small bowl add the almond meal, almond flour, 1/4 cup sugar, brown sugar, baking powder, salt and cinnamon and give everything a mix with a fork. Add the egg, oil and vanilla and mix well until the dough is all damp and well combined.
Using a 2 TB cookie scoop, roll into balls. Spread them evenly on a parchment lined cookie-sheet.
Take flat-bottomed glass, dip it in water, and then dip it into the remaining 1/4 cup sugar. Press each ball down to make a flat cookie. Top each cookie with a few slivered almonds.
Bake 14-16 minutes until golden brown (they won't spread much at all). Let cool on the cookie sheet for 3 minutes before moving to finish cooling on a wire rack. Store in an airtight container
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https://thehungarybuddha.com/2022/05/10/spanish-almond-cookies/ 
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