Chai-Spiced Almond Cookies


  • oil for coating baking sheet
  • 1/2 cup of unsalted butter; room temperature (or Earth Balance vegan butter)
  • 1 and 1/3 cup of icing sugar
  • 2 teaspoons of pure vanilla extract
  • 1 teaspoon of almond extract
  • 1/2 teaspoon of all-spice
  • 1/2 teaspoon of cardamom
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 1 cup of all-purpose flour (or whole wheat pastry flour)
  • 1 cup of toasted almonds; finely chopped
  1. Pre-heat oven to 350’F (gas mark 4).
  2. Lightly oil a cookie or baking sheet.
  3. Using an electric mixer, beat the butter, 1/3 cup of icing sugar, vanilla extract, almond extract, spices and salt.
  4. Add flour and beat until combined.
  5. Stir in toasted almonds by hans as to not overbeat the batter.
  6. Using your hands, roll the dough into tablespoon-size balls. Arrange them on prepared baking sheet. (note: cookies do not spread much, so no need to space them too far apart)
  7. Bake the cookies until they begin to turn golden brown (about 20 minutes).
  8. Remove from the oven and cool on the sheet for 5 minutes.
  9. Roll the cookies in remaining icing sugar. Cool on rack.
  10. Roll the cookies in the icing sugar a second time and serve.
Yield: 20 cookes

Adapted from “The Vegan Table” by Colleen Patrick-Goudreau


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