Candy Almond Cookies: A Festive Treat with a Magical Twist
Let’s talk about cookies that do the most. These Candy Almond Cookies are not just cookies—they’re edible art! Shaped, colorful, dipped, and absolutely stunning, they’re guaranteed to steal the spotlight on any holiday platter.
This recipe takes shaped cookies to the next level by combining a buttery almond cookie dough with colorful candy coatings for details that look straight out of a pro bakery. Don’t worry—it’s simpler than it sounds, thanks to a trusty silicone mold! If you’re ready to bake cookies that taste as good as they look, grab your whisk, and let’s do this!
Why You’ll Love This Recipe
Show-Stopping Presentation: These cookies aren’t just delicious—they’re a feast for the eyes!
Customizable Colors: The pink and green doughs add a playful pop of color, but you can go wild with any hues that fit your theme.
Buttery Almond Goodness: The combination of almond flour and almond extract creates a nutty, rich flavor that’s just chef’s kiss.
Perfect for Gifting: These cookies scream, “I care about you!”—making them ideal for holiday gifts, cookie exchanges, or even wedding favors.
So Fun to Make: Playing with candy coatings and molds makes you feel like a kid in a candy store.
What You’ll Need
Before we dive into the steps, here’s a quick checklist of tools and ingredients:
Tools
Silicone Mold: I used the SCM018 mold by NY Cake for this recipe.
Stand Mixer: To cream the butter and sugar to perfection.
Piping Bags: For precise detailing with the candy coating.
Sifter: Ensures your flours are lump-free for a smooth dough.
Ingredients
1 cup (120 g) all-purpose flour
3/4 cup (72 g) almond flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup (100 g) sugar
1/2 cup (113 g, 1 stick) unsalted butter, room temperature
1 egg
1 tsp almond or vanilla extract
Green and pink food coloring gels (optional)
Candy Coating
Cardinal Red, Extra White, and Green Coating Wafers (melted) by @StoverAndCo.
How to Make Candy Almond Cookies
Let’s break it down into easy, stress-free steps:
Step 1: Prep Your Dry Ingredients
Preheat your oven to 350°F (175°C). In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
Step 2: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy—about 2–3 minutes. Add the almond (or vanilla) extract and the egg, and mix until well combined.
Step 3: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture in three additions, mixing just until combined. Avoid overmixing to keep the cookies tender!
Step 4: Color the Dough
Divide the dough into three equal portions. Leave one uncolored, tint the second with pink food coloring, and the third with green. Knead gently to distribute the colors evenly.
Step 5: Fill the Mold
Press the dough into the silicone mold cavities, filling each about 2/3 of the way. Smooth the tops with your fingers or a small offset spatula.
Step 6: Bake
Bake the cookies on the middle rack of your oven for 10–15 minutes, or until the edges are just set. Allow them to cool in the mold before transferring them to the freezer for 10–15 minutes. This helps the cookies firm up for easy removal.
Step 7: Add Candy Coating Details
Wash and dry your silicone mold, then pipe melted candy coatings into the details of each cavity. Press the cooled cookies gently into the mold to ensure the coatings stick. Freeze the filled mold for 15–20 minutes to set the candy coating.
Step 8: Unmold and Enjoy!
Carefully pop the cookies out of the mold and admire your handiwork! Serve them, package them, or snack on them right away.
Tips for Success
Use Room Temperature Ingredients: This ensures your dough comes together smoothly without lumps.
Chill Out: Freezing the cookies after baking makes them easier to unmold without breaking.
Candy Coating Perfection: Melt the wafers in 15-second increments in the microwave, stirring between each to avoid overheating.
Don’t Overfill the Mold: Filling the mold too much can make the cookies bulky and harder to coat cleanly.
Variations and Customizations
Flavor Swaps: Try lemon extract or a dash of cinnamon for a twist on the classic almond flavor.
Color Palette: Switch up the food coloring to match your celebration—think pastel for Easter or spooky black and orange for Halloween!
Nut-Free Version: Substitute almond flour with more all-purpose flour and skip the almond extract for a vanilla version.
Fun Trivia: Why Almond Cookies are a Global Favorite
Did you know almond cookies are beloved around the world? From Chinese almond cookies symbolizing good luck to Italian amaretti cookies traditionally served with wine, these treats have a rich history. Adding a festive candy coating is just our way of making them extra magical!
FAQs
Q: How long do these cookies last?
A: Stored in an airtight container, they’ll stay fresh for up to a week. You can also freeze them for up to 3 months.
Q: Can I skip the candy coating?
A: Absolutely! The cookies are delicious on their own, but the coating adds a professional touch.
Q: Can I use chocolate instead of candy wafers?
A: Yes, but be sure to temper the chocolate for the best results.
Ready to Take Your Baking to the Next Level?
If you loved making my Candy Almond Cookies, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.
Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨
The Final Touch
Making Candy Almond Cookies isn’t just baking—it’s crafting! These little gems are perfect for holiday cookie swaps, thoughtful gifts, or just treating yourself to something truly special. Whether you’re a seasoned baker or trying a silicone mold for the first time, this recipe is a guaranteed win.
So what are you waiting for? Let’s make some cookie magic happen! And if you do, tag me—I’d love to see your gorgeous creations. 🍪🎄
Happy baking, and cheers to making your holidays as sweet as can be!
Candy Almond Cookies: A Festive Treat with a Magical Twist
Ingredients
- 1 cup (120 g) all-purpose flour
- 3/4 cup (72 g) almond flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup (100 g) sugar
- 1/2 cup (113 g, 1 stick) unsalted butter, room temperature
- 1 egg
- 1 tsp almond or vanilla extract
- Green and pink food coloring gels (optional)
- C ardinal Red, Extra White, and Green Coating Wafers (melted) by @StoverAndCo.
Instructions
- Step 1: Prep Your Dry Ingredients - Preheat your oven to 350°F (175°C). In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- Step 2: Cream Butter and Sugar - In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy—about 2–3 minutes. Add the almond (or vanilla) extract and the egg, and mix until well combined.
- Step 3: Combine Dry and Wet Ingredients - Gradually add the dry ingredients to the wet mixture in three additions, mixing just until combined. Avoid overmixing to keep the cookies tender!
- Step 4: Color the Dough - Divide the dough into three equal portions. Leave one uncolored, tint the second with pink food coloring, and the third with green. Knead gently to distribute the colors evenly.
- Step 5: Fill the Mold - Press the dough into the silicone mold cavities, filling each about 2/3 of the way. Smooth the tops with your fingers or a small offset spatula.
- Step 6: Bake - Bake the cookies on the middle rack of your oven for 10–15 minutes, or until the edges are just set. Allow them to cool in the mold before transferring them to the freezer for 10–15 minutes. This helps the cookies firm up for easy removal.
- Step 7: Add Candy Coating Details - Wash and dry your silicone mold, then pipe melted candy coatings into the details of each cavity. Press the cooled cookies gently into the mold to ensure the coatings stick. Freeze the filled mold for 15–20 minutes to set the candy coating.
- Step 8: Unmold and Enjoy! - Carefully pop the cookies out of the mold and admire your handiwork! Serve them, package them, or snack on them right away.
