Last Updated on 2 months by Neha Deshmukh

Almond Maida Cookies Recipe – Cinnamon Lemon Zest Delight

Introduction

Oh, these cookies! They’re just… special. I first stumbled upon a version of this recipe years ago, and it’s become a family favourite, especially around festive times. There’s something so comforting about the delicate crunch, the warm cinnamon, and that bright little zing of lemon. They’re a little bit fancy, a little bit rustic, and completely delicious. Today, I’m sharing my take on these Almond Maida Cookies – a recipe that’s sure to impress, but isn’t nearly as complicated as it looks!

Why You’ll Love This Recipe

These aren’t your average cookies. The combination of almond and maida (all-purpose flour) creates a wonderfully tender, melt-in-your-mouth texture. Plus, the cinnamon and lemon zest add a beautiful aromatic complexity. They’re perfect with a cup of chai, a glass of milk, or even just enjoyed on their own. Honestly, they disappear fast in my house!

Ingredients

Here’s what you’ll need to make these delightful cookies:

• 1 cup maida (all-purpose flour) – about 120g
• ½ cup whole almonds – about 60g
• ¼ teaspoon cinnamon powder – about 1g
• ¼ teaspoon salt – about 1.5g
• ⅛ teaspoon lemon zest – about 0.5g (from about ½ a lemon)
• ½ cup unsalted butter – 113g
• ½ cup granulated sugar – about 100g
• ½ teaspoon vanilla essence – about 2.5ml
• 2 tablespoons powdered sugar – about 15g (for dusting)
• 1 egg

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Maida (All-Purpose Flour) – Types and Uses

Maida is the star for that lovely, tender crumb. You can also experiment with a little whole wheat flour (about ¼ cup) for a slightly nuttier flavour, but maida gives the best texture for these cookies.

Almonds – Regional Varieties & Quality

I prefer using Kashmiri almonds for their slightly sweeter flavour, but any good quality whole almonds will work beautifully. Make sure they’re fresh! You can tell by how they smell – they should have a pleasant, nutty aroma.

Cinnamon Powder – Sourcing & Freshness

Freshness is key with spices! Old cinnamon powder loses its flavour. If yours has been sitting in the cupboard for ages, it’s worth replacing it. Ceylon cinnamon has a more delicate flavour if you prefer a subtle spice.

Lemon Zest – Importance of Fresh Zest

Please, please, please use fresh lemon zest! The bottled stuff just doesn’t compare. The oils in the zest are where all the flavour is. Gently zest the lemon, avoiding the white pith underneath, which can be bitter.

Unsalted Butter – Temperature & Quality

Your butter needs to be softened, but not melted. Think room temperature – you should be able to easily press a finger into it. Good quality unsalted butter really shines through in the flavour of these cookies.

Step-By-Step Instructions

Alright, let’s get baking!

1. Prep the Almonds: Start by soaking the almonds in hot water for about 15 minutes. This makes peeling them so much easier. Once cooled, peel the skins off and toast them in a dry pan over medium heat until they get lovely golden spots. Let them cool completely.
2. Grind the Almonds: In a food processor or with a mortar and pestle, grind the toasted almonds with 1 tablespoon of granulated sugar into a semi-fine powder. Don’t over-grind – you want a little texture. Set this aside.
3. Combine Dry Ingredients: In a medium bowl, whisk together the maida, cinnamon powder, salt, and lemon zest. Give it a good mix to distribute everything evenly.
4. Cream Butter & Sugar: In a separate bowl, beat the softened butter and sugar together until it’s light and fluffy. This takes a few minutes, but it’s worth it! Add the vanilla essence and mix well. Then, add the almond powder and the egg, mixing until everything is nicely combined.
5. Form the Dough: Gradually add the flour mixture to the butter mixture, mixing until a dough starts to form. It might seem a little crumbly at first, but keep mixing – it will come together. Wrap the dough tightly in cling film and chill it in the fridge for at least 30 minutes. This is important for preventing spreading.
6. Bake the Cookies: Preheat your oven to 180°C (350°F). Lightly flour a clean surface and roll out the chilled dough between two sheets of parchment paper to about ¼-inch (6mm) thickness.
7. Cut & Bake: Use a large cookie cutter to cut out the cookies. Then, use a smaller cutter to create a centre in each cookie – this is what makes them sandwich cookies! Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until they’re lightly golden around the edges.
8. Assemble the Cookies: While the cookies are baking, gently warm your favourite jam (I love apricot or strawberry!) to make it spreadable. Once the cookies are cooled, dust the top cookies with powdered sugar. Spread jam on the base cookies and sandwich them with the powdered sugar-dusted tops.

Expert Tips

• Chilling is Key: Don’t skip the chilling step! It prevents the cookies from spreading too much in the oven.
• Don’t Overbake: Overbaked cookies will be dry and brittle. Keep a close eye on them and take them out when they’re lightly golden.
• Cool Completely: Let the cookies cool completely before assembling them. Otherwise, the jam will melt and make a mess!

Variations

These cookies are a great base for experimentation!

Vegan Almond Maida Cookies

My friend Priya is vegan, and she swears by substituting the butter with a vegan butter alternative and using a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead of the egg.

Gluten-Free Almond Maida Cookies (Alternative Flours)

For a gluten-free version, try using a gluten-free all-purpose flour blend. Almond flour can also be used, but the texture will be slightly different.

Spice Level Adjustments

If you like a bit more warmth, add a pinch of nutmeg or cardamom to the dough.

Festival Adaptations (e.g., Christmas, Diwali)

During Christmas, I like to add a touch of orange zest and dip half the cookie in melted chocolate. For Diwali, a sprinkle of edible silver leaf adds a festive touch!

Serving Suggestions

These cookies are wonderful with a cup of masala chai, a glass of cold milk, or a strong cup of coffee. They also make a lovely addition to a festive dessert platter.

Storage Instructions

Store the assembled cookies in an airtight container at room temperature for up to 3 days. You can also store the baked cookies separately (without the jam) for up to a week.

FAQs

What is the best way to ensure the cookies are crisp?

Make sure your butter is properly softened, chill the dough thoroughly, and don’t overbake the cookies.

Can I use almond flour instead of whole almonds?

You can, but the flavour won’t be quite as intense. If using almond flour, you might need to adjust the amount of liquid slightly.

How can I prevent the cookies from spreading during baking?

Chilling the dough is the most important step! Also, make sure your baking sheet is cool before placing the cookies on it.

What type of jam pairs best with these cookies?

Apricot, strawberry, raspberry, or even a tangy orange marmalade all work beautifully.

Can these cookies be frozen after baking?

Yes! Freeze the baked cookies (without the jam) in an airtight container for up to 2 months. Thaw completely before assembling.