Crunchy Almond Cookies are exactly what they are. They’re flaky, crunchy and nutty as well as “eggless” too.. They taste even better after 1 or 2 days, if they can be kept that long.. 🙂

Crunchy Almond Cookies 1 Recipe from Sonia aka Nasi Lemak Lover


  • 160g butter
  • 100g castor sugar
  • 120g almond meal
  • 170g corn flour
  • 1 tsp baking powder
  • ¾ tsp salt (Don’t omit salt as saltiness is the after-taste that should be appear eating a cookie)
  • almond nibbles – optional but can be added for a more nutty aroma



    Makes ±30
    Prep time ±20 mins
    Cook time 25 mins
    Total time ±45 mins
total time


  1. Preheated oven at 170C. Line a baking tray with baking paper.
  2. Sift corn flour and baking powder in a bowl. Set aside.
  3. In another large bowl, mix butter and sugar till light and creamy.
  4. Add in almond meal and stir mix well.
  5. Add in salt and sifted corn flour and baking powder, combine to form a soft dough.
  6. Flatten dough to abt 1 cm thick and use a cutter (any kind) to cut to desired shape.
  7. Bake in at lower rack for 20-25mins.
  8. Remove from oven and leave to cool completely before keeping in an airtight container.

Crunchy Almond Cookies 2

We like these cookies, a lot. It’s easy to make and they’re really good, so I don’t mind making them again and again. A to-keep recipe.. 🙂


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