Almond Cookies (Gluten free)
I hadn’t planned on adding to my ever-growing cookie collection; after years of recipe testing, how many more could I possibly need? But when I decided to recreate iconic foods in film, I couldn’t resist making the almond cookies featured in Everything Everywhere All at Once. These cookies stand out from my others for two reasons. First, they’re entirely gluten-free. To achieve this (and to minimise spread, which was a struggle during early tests), I rely on a generous amount of cornflour. Unconventional? Maybe. Effective? Absolutely. Second, there’s no dough chilling required; just mix, portion, and bake. They’re shockingly quick to make. A note if you’re aiming for the signature smiley-face version: The trick is to work fast and press lightly. (I lucked out with an IKEA glass that’s the perfect size for the smile, but a spoon or other circular kitchen tool will do in a pinch.)
Makes 16
Hands-on Time 10 minutes
Baking Time 15 minutes
Ingredients
125g unsalted butter (softened)
100g light brown sugar
90g caster sugar
1 large egg
1 tsp almond extract
100g ground almonds
300g cornflour
1/2 tsp bicarbonate of soda
1/2 tsp fine salt
32 blanched whole almonds (optional, for decoration)
2 tbsp seedless raspberry or strawberry jam
Equipment
Freestanding mixer with paddle attachment
Spatula
Baking parchment
Knife
Baking sheet (ideally aluminium)
Small glass or spoon
Wire rack
Method
1. Preheat the oven
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
2. Make the cookie dough
In a freestanding mixer, beat the butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.
Add the egg and almond extract, mixing briefly to combine.
Add the ground almonds, cornflour, bicarbonate of soda, and salt. Mix until just combined, scraping down the sides with a spatula.
3. Shape the cookies
Roll the dough into a log on a piece of baking parchment and cut into 16 equal discs (about 4cm in circumference).
Place 6–8 discs on a lined baking sheet, spaced 10cm apart.
For smiley cookies, press 2 almonds into the top of each disc to resemble eyes.
4. Bake the cookies
Bake on the middle shelf for 15 minutes.
Remove from the oven and, for smiley cookies, gently press a glass or spoon into each cookie to create a smile.
5. Cool and decorate
Let the cookies rest for a few minutes on the sheet, then transfer to a wire rack to cool completely.
If making smiley cookies, fill the indentations with jam using a spoon or piping bag.
Enjoy!
