Almond Candy Cane Cookies Recipe

Introduction

Almond Candy Cane Cookies are a festive treat that combine the nutty flavor of almond with the refreshing crunch of crushed candy canes. These delicate, buttery cookies are perfect for holiday gatherings or a sweet seasonal snack.

Ingredients

• 1 1/2 cup Almond Flour
• 1/3 cup Powdered Sugar
• 2 1/2 tablespoons Water
• 3 tablespoons Candy Cane (crushed, about 2 candy canes)
• 1/2 teaspoon Almond Extract

Instructions

1. Step 1: Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper and set aside.
2. Step 2: Place the unwrapped candy canes in a Ziploc bag, seal it tightly, and crush the candy with a rolling pin until you have tiny pieces. Avoid large chunks. Set aside.
3. Step 3: In a large mixing bowl, combine almond flour, powdered sugar, crushed candy cane, and water.
4. Step 4: Stir the mixture until it forms a sticky dough. If needed, lightly grease your hands and gently squeeze the dough to bring it together.
5. Step 5: Take about 2 tablespoons of dough, roll it into a ball, then shape it into a long cylinder. Bend the top to form a candy cane shape and place it on the cookie sheet, leaving about a thumb’s width space between each cookie.
6. Step 6: Bake for 12 minutes at 350 °F (180 °C), until the cookies are dry and lightly golden at the bottom edges.
7. Step 7: Let the cookies cool on the cookie sheet for 15 minutes before transferring them to a cooling rack to cool completely.
8. Step 8: If desired, drizzle with vegan royal icing for an extra festive touch.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or a drop of vanilla extract along with the almond extract.
• Use crushed peppermint candies instead of candy canes for a similar minty effect.
• If the dough feels too dry, add a teaspoon of water at a time until it holds together well.
• Try dipping the cooled cookies halfway in melted chocolate for a decadent variation.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them crisp, place a slice of bread in the container to absorb moisture. Reheat gently in a low oven or enjoy them at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond flour with another flour?

Almond flour is key for the texture and flavor. Using regular flour will change both; however, you can try finely ground cashew flour as a substitute, but results may vary.

How do I crush the candy canes without making a mess?

Place the candy canes inside a sealed Ziploc bag and use a rolling pin or meat mallet to gently crush them on a stable surface. This keeps the pieces contained and prevents sticky mess.

Almond Candy Cane Cookies Recipe

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4.9 from 131 reviews

Delight in these festive Almond Candy Cane Cookies, perfect for the holiday season. Made with almond flour, powdered sugar, and crushed candy canes, these cookies are naturally gluten-free and have a lovely almond flavor enhanced with a hint of crushed peppermint. They’re easy to shape into cute candy cane forms and baked until lightly golden, creating a crunchy and sweet treat that’s perfect for gift-giving or holiday celebrations.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: About 12–14 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups Almond Flour
• 1/3 cup Powdered Sugar
• 3 tablespoons Crushed Candy Cane (about 2 candy canes)

Wet Ingredients

• 2 1/2 tablespoons Water
• 1/2 teaspoon Almond Extract

Instructions

1. Preheat the Oven: Preheat your oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper and set it aside for easy cookie removal and cleanup.
2. Crush the Candy Canes: Place unwrapped candy canes into a Ziploc bag, seal it tightly, and use a rolling pin to gently tap them against a hard surface until the candy is crushed into tiny pieces. Avoid leaving large chunks. Set aside.
3. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, powdered sugar, and crushed candy cane pieces evenly.
4. Add Wet Ingredients and Form Dough: Pour in the water and almond extract, stirring the mixture to form a sticky dough. You may need to lightly grease your hands with oil or water to help squeeze and bring the dough together.
5. Shape the Cookies: Scoop roughly 2 tablespoons of dough at a time, roll it into a ball, then shape it into a long cylinder. Bend the top of the cylinder to form a candy cane shape. Place each shaped cookie on the prepared cookie sheet, leaving about a thumb-width of space between them.
6. Bake: Bake the cookies in the preheated oven for 12 minutes, or until they are dry and the bottoms have lightly golden edges.
7. Cool: Remove the cookies from the oven and let them cool on the cookie sheet at room temperature for about 15 minutes to firm up, then transfer to a cooling rack to cool completely.
8. Optional Decoration: If desired, drizzle vegan royal icing over the cooled cookies for an extra festive touch.

Notes

• Almond flour provides a naturally gluten-free base, making these cookies suitable for gluten-sensitive diets.
• Crushed candy canes add peppermint flavor and a festive, crunchy texture.
• Greasing your hands lightly helps manage the sticky dough without adding extra flour which could dry out the cookies.
• Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
• For decoration, a vegan royal icing is optional but adds sweetness and a beautiful finish.

Keywords: almond flour cookies, candy cane cookies, gluten free holiday cookies, peppermint cookies, festive cookies, Christmas cookies, vegan cookies