These glazed almond cookies are honestly one of my all-time favorite cookies. They’re naturally gluten-free, made without any flour at all—just pure almond cookies with the most chewy, gooey center that’s absolutely irresistible.
I use whole almonds with the skin on, not just for the flavor (which is so much better), but also because I love the rustic, speckled look it gives the cookies. It adds that little extra character and richness in every bite.
Once baked, I dip them in a soft pink icing that sets with a smooth, matte finish. It’s simple, sweet, and so pretty. You can cut them into hearts, squares, or any shape you love—they bake up beautifully no matter what.
The dough is made with just almonds, powdered sugar, egg whites, vanilla, and a touch of glucose syrup, which gives them that signature chewy texture. You can even warm the dough gently in the oven before chilling to make them even chewier—totally optional, but such a nice trick.
And maybe best of all? These cookies freeze like a dream. I keep a stash in the freezer for months. Just grab one, let it thaw for a few minutes (or enjoy it slightly cold!), and it’s just as good as fresh-baked.
If you love a cookie that’s soft, chewy, nutty, and topped with the prettiest pink glaze, I think you’re going to fall hard for this one.
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