Go Back
–+ servings
Venezuelan cookies on a parchment-lined baking sheet.
Kate Ramos

Venezuelan Cookies

These crumbly almond cookies are absolutely the best Venezuelan cookie recipe you will every try. These sweets feature almond flour, almond extract and a touch of cinnamon and are finished with a whole almond and a sprinkling of powdered sugar.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 30 cookies
Course: cookie
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

Method
 

  1. Mix dry ingredients. Combine almond flour, all purpose flour, cinnamon, and salt in a medium bowl. Whisk to break up any lumps.
  2. Cream shortening and sugar. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the shortening for 1 minute on medium speed until completely smooth and creamy. Add the sugar and beat on medium high speed until combined and creamy.
  3. Add almond extract. Scrape down the sides and bottom of the bowl as needed. Next, beat in the almond extract on medium-high speed until combined. Switch to low speed and slowly add the dry ingredients.
  4. Chill. Gather dough into a ball. Wrap tightly in plastic wrap and press into a disc. Chill in the refrigerator for at least 30 minutes and up to 3 days.
  5. Prep for baking. Preheat oven to 350°F. A large baking sheet with parchment paper. Set aside.
  6. Roll dough. Place dough on a lightly-floured surface and roll to 1/4-inch thickness. Cut into circles with a 2 1/2-inch cutter. Using a offset spatula, carefully transfer the cookies to the baking sheet, about an inch apart. Gather up remaining dough. Wrap in plastic wrap and chill another 30 minutes before re-rolling.
  7. Bake. Press an almond in the middle of each circle. Bake the cookies until light brown on the bottom edges and fragrant, about 15 minutes.
  8. Cool and decorate. Allow the cookies to cool completely on the baking sheet. Once the cookies have completely cooled, dust with powdered sugar.
  9. Store. Cookies stay fresh covered at room temperature for up to 1 week.

Video

Notes

  1. Freezing Instructions: Cookies stay fresh in an airtight container at room temperature for up to 1 week. To freeze the baked cookies place in a tightly-sealed container and freeze for up to 3 months. Unbaked cookie dough freezes well up to 3 months. Thaw overnight in the refrigerator then allow to come to room temperature, then roll and bake.
  2. Let the dough chill before rolling. Like when making my coconut Christmas cookies or sugar cookies, it's important to let the dough chill in the refrigerator for at least 30 minutes so it is firm enough to roll.
  3. The dough is very delicate. Use an offset spatula to help transfer the cookie dough from the counter to the baking sheet. You won't be able to pick them up with your hands to place on the baking sheet. Use a spatula or if you don't have one, a butter knife.
  4. Let cool completely. They are really fragile when they're warm. Let them cool to room temperature on the baking sheet. Dust them with powdered sugar on the baking sheet then use a spatula to transfer to the serving dish.

Tried this recipe?

Let us know how it was!