Almond Flowers

I watch cookie decorating videos on Instagram all day and dream of a world where I don’t sit at a desk for 9 hours a day and instead get to perfect my cookie decorating skills. Unfortunately, this reality does not exist for me, so I settle for honing my skills on the weekend while bopping around to Eric Clapton.

Almond extract is underrated. We use vanilla in everything, and its fine, but almond adds such a delightful sweetness that I just really love. These are a take on my “Perfect Sugar Cookies” that use more almond flavoring and much better Royal Icing. I chose flowers for this batch, because the dreary weather of December in Boston has begun, and I am already ready for Spring. Enjoy!



  • 2 c flour (and extra for rolling)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 stick unsalted butter (softened)
  • 1 c granulated sugar
  • 1 egg
  • 2 tbs cream
  • 3/4 tsp almond extract

Almond Royal Icing:

  • 4 cups confectioner’s sugar
  • 5 tbs Meringue Powder
  • Water
  • 1 tbs almond extract


  1. Preheat oven to 350. Prepare a baking sheet with parchment paper.

  2. In medium bowl, combine dry ingredients.
  3.  In mixer, cream butter and sugar until light and fluffy. Add egg, cream, and extract, and mix until well blended. Slowly add in flour mixture.

  4. Remove dough from mixer and wrap in plastic wrap. Refrigerate dough for at least an hour.

  5. On a floured work surface, roll out dough to even thickness. Use cookie cutters (sprayed with PAM) of your choice. Place cookies on sheet, they should not spread much so leave about 1/2 inch between each.

  6. Bake 10-12 minutes or until cookies are golden, but do not allow to brown.

  7. Cookies will need to cool completely before icing.

Almond Royal Icing

In your electric mixer on low speed, combine sugar and meringue powder. Add 1/2 c water and almond extract. See the consistency notes below, you will need to adjust for what your purpose is.

  • A thicker consistency is generally used for outlining and details. Mix until icing is thick but loosens after a moment.
  • For a thinner consistency, usually used for flooding, add more water.
  • Separate the plain white base into several small bowls for coloring, and garnish with any sprinkles, dusts, and colors you’d like!

2 thoughts on “Almond Flowers

  1. You are incredibly creative. It looks so awesome and yummy. I loved your home page. It is so inviting 🙂 Keep sharing your ideas 🙂 Happy Blogging 🙂


  2. They sound delicious! I am a fan of almond flavor things over vanilla all the time and will now have to try substituting vanilla for almond extract! Thank you for sharing this great idea.


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