Light, crispy, and gluten free, these Swedish almond cookies are perfect alongside a cup of afternoon tea with friends!
The times spent in the kitchen with my Grandmother are full of fond memories. We would talk for hours while we made pumpkin pie, Swedish meatballs and cookies by the dozen. It was a peaceful time, where flour and sugar were everywhere and the giggles were non-stop.
Add in a cold glass of milk, or a hot cup of peppermint, or honey and ginger tea and you have the perfect Sunday afternoon at Grandma’s house.
My favorite cookies weren’t overly sweet or full of frosting. They were simple treats with just enough sugar to know that they were cookies. Yet, not enough that it could send you into a sugar crash overload.
Grandma must’ve known how kids and sugar didn’t mix very well, even back then. Or, is that why we were sent outside to play after our milk and cookies? Could be.
I still make my Grandmother’s recipes with my own children. We have to tweak the recipe sometimes to get what we want, yet have as few processed ingredients as possible.
Whereas Grandma used white flour and sugar, we get the same flavors and textures by using almond flour and erythritol. This reduces the overall carb load in the cookies, making them a bit healthier to indulge in.
You can use castor sugar in place of the erythritol if you don’t have any available and the urge for Swedish cookies overtakes you and you simply have to bake them NOW, but the calories count will be considerably higher.
Now for a little bit of information on erythritol, if you are unfamiliar with this sugar replacement. It’s been around for a while but probably Xylitol and Mannitol are better known.
The good thing about erythritol is that is has zero calories per gram – yep, none, whereas sugar has 4 calories per gram. The small intestine is able to absorb it quickly then get it moved through the system and excrete it with the urine in under 24 hours.
That leaves it no chance to hang around in the body. Erythritol was approved in 1999 by the World Health Organization (WHO) and the FDA followed with their approval in 2001.The good news is that erythritol doesn’t affect glucose or insulin levels, making it safe for people with diabetes.
The instructions with this recipe advise forming a log of dough and placing the refrigerator then simply cutting coins of dough to place on the cookie sheet. This gives you a flat cookie.
If you prefer a slightly domed shape then wrap the dough in parchment and place in the refrigerator for 20 or so minutes then pinch off pieces of dough and roll them into balls with your hands, press one side gently in the almond pieces or slivered almonds, then place on the cookie sheet.
They will spread as they bake leaving you with the domed shape. If using whole almonds place one in the center of each cookie after placing them on the sheet.
If you happen to have plenty of almonds from your trees on the homestead then you can make your own almond flour in your food processor, adding ¼ cup of almonds at a time until you have enough flour for the recipe.
Bear in mind using unblanched almonds with the skin on will give a slightly darker flour than one made with blanched almond flour where the brown outer skin has been removed. They both taste great – it’s just the color of the cookies that will vary slightly.
If you would like to dunk them in homemade almond milk, learn how to make that here.
These Swedish Almond cookies have a nice, light texture that will hold up to dunking in milk or tea. Or just munching on the sly, if you prefer. You can make the dough ahead of time, cut it and freeze it, so you can make a number of smaller batches of cookies when it suits you. Alternatively you can bake a large batch and freeze the cookies to take out for treats when you please.
Swedish Almond Cookies Recipe
- ¾ cup softened butter 6 ounces or 170 g
- ¾ cup erythritol 5.3 ounces or 150 g
- 2 eggs
- 2 teaspoons almond extract 0.34 ounce or 10 ml
- 2 ¾ cup almond flour 0.34 US fluid ounce, or 270g
- 2 teaspoons baking powder 0.34 ounce or 10 ml
- 36 whole almonds or a handful of almond pieces or slivered almonds for pressing into the cookies
- Preheat oven to 375°F (190°C).
- Bring butter and eggs to room temperature.
- Cream softened butter with erythritol, and beat until fluffy.
- Add in eggs and almond extract.
- Sift together almond flour and baking powder and add in one cup at a time.
- Mix well until dough come together. It may be a bit shaggy, but that's okay. Just keep working it with clean hands.
- Form a 2 inch diameter log with the dough and wrap in parchment paper.
- Chill in fridge for at least an hour.
- Cut dough into ½ inch slices and place on cookie sheets. Alternatively wrap the ball of dough in parchment paper and cool, then pinch off pieces, roll into small balls, press one side into the almond pieces.
- The cookies spread, so leave plenty of space between them when placing on a parchment paper lined cookie sheet.
- Bake for 8-10 minutes or until lightly golden brown, bearing in mind the time may vary depending on your type of oven.
- Cool completely.
- Store in an airtight covered container for up to 4 days, or in the freezer in an airtight bag for up to 3 months.
What was your favorite memory growing up? What foods do you associate with that memory? Share in the comments and pin this for later!
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.