Make the filling: In a separate bowl, combine the ground almonds, softened butter, powdered sugar, and cinnamon. Mix with a spatula until you get a thick, spreadable paste.
Divide the dough: Split the dough into two equal parts. Roll out each portion into a flat rectangle about 3–4 mm thick.
Add the filling: Spread half of the almond-cinnamon filling evenly over each sheet using a silicone spatula. Make sure it reaches the edges for even flavor.
Shape the cookies: Roll each sheet tightly into a log. Wrap the logs in plastic wrap and freeze for 30 minutes. This helps the dough firm up for easier slicing.
Slice and bake: Once firm, remove from the freezer and slice each log into 5–6 mm thick rounds. Arrange them on a parchment-lined baking tray.
Bake: Bake in a preheated oven at 180°C (350°F) for 12–15 minutes, or until golden around the edges.
Cool and serve: Let the cookies cool completely on a wire rack. Dust with powdered sugar for an elegant finish and enjoy!
Nutrients
Calories: 110 kcal per cookie (approximate)
Protein: 2 g
Carbohydrates: 11 g
Fat: 6 g
Sugar: 4 g
Fiber: 1 g
Health Benefits
While cookies are indulgent by nature, these are a smarter treat option thanks to their wholesome ingredients. Almonds provide healthy fats, vitamin E, and protein, while cinnamon is known for its antioxidant and anti-inflammatory properties. Reducing the sugar content slightly or substituting with a natural sweetener makes them suitable for those watching their sugar intake. Plus, since they’re made with real butter and simple ingredients, they’re free of preservatives and artificial flavors — a much better alternative to store-bought cookies.
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