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Swedish almond cookies

Swedish Almond Cookies Recipe

Jeanie Beales
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine swedish
Servings 36 cookies (3 inch in diameter)


  • 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.
    Butter and sweetener creamed
  • Add in eggs and almond extract.
  • Sift together almond flour and baking powder and add in one cup at a time.
    Almond flour being incorporated
  • 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.
    Log of almond cookie dough
  • 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.
    Log cut cookies ready to bake
  • 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.
    Swedish almond cookies
  • Store in an airtight covered container for up to 4 days, or in the freezer in an airtight bag for up to 3 months.