These almond cookies with pistachio ice cream come together quickly and bake with crisp edges and soft centers. It’s a simple dessert, but the contrast of warm cookies and cold, creamy ice cream makes it feel a bit more special without extra effort.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4–6
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Ingredients
Makes preparation faster and much easier
Instructions
- Preheat the oven to 180°C / 350°F and line a baking tray with parchment paper.
- In a bowl, combine almond flour, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl whisk together the egg, melted butter, and vanilla extract until smooth.
- Add the wet ingredients and mix until a soft dough forms.
- Tip: The dough should feel slightly sticky but hold together when pressed.
- Scoop small portions of dough and shape them into balls with your hands.
- Place the dough balls on the prepared tray and gently flatten each one with your fingers or the back of a spoon.
- Bake for 10–12 minutes until the edges turn lightly golden while the centers remain pale.
- Tip: Do not overbake; the cookies firm up as they cool.
- Remove from the oven and let the cookies rest on the tray for several minutes before transferring them to a rack.
- Serve slightly warm with scoops of pistachio ice cream on top or between two cookies.
A few small things that make a difference
Don’t overbake — the cookies should look slightly pale in the center when you take them out. They firm up as they cool.
The dough should be soft but not runny. If it feels too loose, add a small spoon of flour.
Serve them slightly warm if you want the best contrast with the ice cream.
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