Almond Cookies with Cranberry Topping

These almond flour lemon poppy seed cookies with cranberry topping blend tangy lemon with nutty almond flour, finished with a bright burst of homemade cranberry compote. The combination creates a perfect balance between sweet and tart that makes these cookies irresistibly good for afternoon tea or holiday gatherings.

I first made these cookies when my sister was diagnosed with gluten sensitivity. She missed having special treats, and these cookies quickly became her favorite request whenever she visited. The smile on her face when she bites into one makes all the effort worthwhile.

Ingredients

• Almond flour: Provides a tender crumb and nutty flavor while keeping these cookies naturally gluten free
• Honey or maple syrup: Adds natural sweetness without refined sugar and helps create that perfect chewy texture
• Fresh lemon zest: Contains essential oils that give these cookies their pronounced citrus aroma
• Poppy seeds: Contribute a delightful crunch and their distinctive nutty flavor pairs beautifully with lemon
• Fresh cranberries: Create a vibrant topping with the perfect balance of sweet and tart flavor

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350°F and prepare your baking sheet with parchment paper. This temperature is perfect for almond flour which can burn more easily than regular flour, so we want moderate heat for even baking.

Mix Dry Components:

Combine the almond flour, baking soda, and salt in a bowl with a whisk to ensure even distribution. Almond flour tends to clump, so take extra time to break up any lumps for the smoothest cookie texture.

Prepare Wet Ingredients:

Cream together the softened butter and honey or maple syrup until the mixture becomes notably lighter in color and fluffy in texture. This typically takes about 2 to 3 minutes of continuous beating and incorporates air for a better rise.

Add Flavor Elements:

Beat in the egg fully before adding your lemon zest, lemon juice, poppy seeds, and vanilla. The acid from the lemon juice will react with the baking soda to help these cookies rise while baking, so mix quickly after combining.

Form Cookie Dough:

Carefully fold the dry ingredients into the wet mixture just until combined. Overmixing will develop the proteins and make your cookies tough, so use gentle motions and stop as soon as no dry spots remain.

Shape Cookies:

Drop rounded tablespoons of dough onto your prepared baking sheet, leaving ample space between each. Gently press down on each mound with the back of a spoon to help them spread evenly during baking.

Bake To Perfection:

Place the cookies in your preheated oven for 12 to 15 minutes. Look for slightly golden edges while the centers remain soft. They will firm up as they cool, so resist the urge to overbake.

Create Cranberry Topping:

While the cookies cool, simmer cranberries with sugar and water until they burst and begin to thicken. Add the cornstarch slurry and continue cooking until glossy and jam like in consistency.

Finish With Topping:

Once cookies are completely cool, spoon a small amount of cranberry topping onto the center of each cookie. The contrast between the bright red topping and the pale cookie creates a beautiful presentation.

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The fresh cranberry topping is what makes these cookies truly special. I discovered this combination accidentally when I had leftover cranberry sauce from Thanksgiving dinner. The bright tartness against the buttery cookie creates such a wonderful contrast that I now make the cranberry topping specifically for these cookies year round.

Storage Options

These cookies maintain their best texture when stored in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator where they will stay fresh for up to a week. If you want to freeze them, I recommend freezing the cookies without the cranberry topping, as the topping can become watery when thawed. Simply layer the cookies between sheets of parchment paper in a freezer safe container and freeze for up to three months. The cranberry topping can be frozen separately in a small container and thawed when ready to serve.

Dietary Adaptations

This recipe is naturally gluten free but can be further adapted for various dietary needs. For dairy free cookies, substitute the butter with coconut oil in equal amounts, though this will slightly change the flavor profile. To make these cookies vegan, use maple syrup instead of honey and replace the egg with a flax egg. For a keto friendly version, swap the honey or maple syrup with a granulated sweetener like erythritol or monk fruit sweetener, though you may need to add a tablespoon of almond milk to achieve the right consistency in the dough.

Flavor Variations

While lemon and cranberry create a fantastic combination, this recipe serves as a wonderful base for other flavor profiles. Try orange zest instead of lemon for a different citrus note that pairs beautifully with the cranberry topping. For a more traditional approach, skip the cranberry topping and add a simple glaze made from powdered sugar and lemon juice. You can also experiment with different mix ins such as white chocolate chips, dried blueberries, or chopped nuts like pistachios for added texture and flavor interest.

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Frequently Asked Questions

→ Can I use frozen cranberries for the topping?

Yes, frozen cranberries work well for the topping. No need to thaw them first—simply add them directly to the saucepan with the sugar and water, though you may need to cook them for 1-2 minutes longer.

→ How should I store these cookies?

Store the cookies in an airtight container in the refrigerator for up to 5 days. The cranberry topping keeps best when chilled. Allow cookies to come to room temperature before serving for the best flavor and texture.

→ Can I substitute the almond flour?

Almond flour is essential for the tender texture of these cookies. Other nut flours like hazelnut can work, but avoid coconut flour as it absorbs moisture differently and would significantly alter the result.

→ Is there a substitute for poppy seeds?

Chia seeds make a good substitute for poppy seeds, providing a similar look and crunch. You could also use lemon zest alone if you prefer to omit the seeds entirely.

→ Can I make these cookies ahead of time?

Yes! The cookie base can be made 1-2 days ahead. Store in an airtight container, then add the cranberry topping just before serving for the freshest presentation.

→ Are these cookies gluten-free?

Yes, these cookies are naturally gluten-free since they use almond flour instead of wheat flour. Just be sure to check that your baking soda and other ingredients are certified gluten-free if you have celiac disease or severe gluten sensitivity.