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Rustic, chewy, and delicately sweet, these Strawberry Crumble Almond Cookies are the kind of treat that feels like a warm hug in cookie form. Made without any gluten, they come together with almond flour, egg whites, and strawberry preserves for a naturally gluten-free cookie that’s tender in the center with just the right amount of crumble on top. You don’t need fancy flours or special tools—just a bowl, a spoon, and a craving for something soft and fruity.

Behind the Recipe

This recipe was born from a craving for cookies that feel indulgent but are still light and easy. I had a jar of strawberry preserves and a bag of almond flour that needed using. A few tweaks and tests later, this cookie came to life—soft, gently crisp at the edges, and infused with almond flavor that perfectly complements the swirl of sweet jam. It’s the kind of cookie you make once and then make again the next day because they disappeared too fast.

Recipe Origin or Trivia

Almond flour cookies have long been part of European baking, especially in Italian and French pastry traditions. The use of egg whites and almond flour mimics the base of macarons or amaretti, but with a homey, drop-cookie twist. The addition of strawberry preserves creates a nostalgic vibe, like jam thumbprints or fruit-studded shortbread—but with a gluten-free, nutty upgrade. These cookies manage to feel both familiar and new, all at once.

Why You’ll Love Strawberry Crumble Almond Cookies

These cookies hit that perfect sweet spot—easy, satisfying, and just a little fancy.

Versatile: Great for tea time, gifting, or a sweet snack.

Budget-Friendly: Made from pantry staples with no special flours.

Quick and Easy: One bowl, no chilling, and just a few simple steps.

Customizable: Swap jams, add zest, or tweak the flavor extracts.

Crowd-Pleasing: Sweet, soft, and naturally gluten free—what’s not to love?

Make-Ahead Friendly: Dough and cookies keep well in the fridge or freezer.

Great for Leftovers: Stay soft for days and freeze beautifully.

Chef’s Pro Tips for Perfect Results

These cookies are simple, but a few little tricks make them irresistible:

• Use fine almond flour. It gives a smoother texture and better binding.
• Don’t overwhip egg whites. Just mix until frothy, not stiff peaks.
• Swirl, don’t overload the jam. A light touch gives the best crumble effect.
• Let them cool fully. They firm up as they cool and develop the best chew.
• Optional lemon zest adds freshness. Especially if your jam is on the sweeter side.

Kitchen Tools You’ll Need

No special tools here—just basics from your kitchen drawer:

Mixing Bowl: For blending the dough.

Whisk or Fork: To froth the egg whites.

Spatula or Spoon: For folding everything together.

Measuring Cups and Spoons: For accuracy with flour and jam.

Cookie Scoop or Spoon: To portion out even cookies.

Baking Sheet: Lined with parchment for best results.

Parchment Paper: Prevents sticking and helps with even baking.

Ingredients in Strawberry Crumble Almond Cookies (Gluten Free)

These few ingredients work together to create a soft, naturally sweet cookie with loads of flavor and perfect texture.

1. Almond flour: 2¼ cups (252 g). Nutty and rich, this is the gluten-free base.
2. Castor sugar: 1 cup (125 g). Fine sugar blends smoothly and gives light sweetness.
3. Salt: ¼ teaspoon. Balances sweetness and enhances the almond flavor.
4. Egg whites: 3. Helps bind the dough while keeping the cookies light.
5. Lemon zest: 1 teaspoon (optional). Adds brightness and a citrusy pop.
6. Vanilla extract: 1 teaspoon. Adds soft sweetness and depth.
7. Almond extract: 1 teaspoon. Enhances the nutty base and complements the strawberry.
8. Strawberry preserves: ¼ cup (85 g). Swirled on top for fruity sweetness and visual appeal.

Ingredient Substitutions

Make it your own with these easy swaps:

Almond Flour: Hazelnut flour or cashew flour works similarly.

Castor Sugar: Use granulated sugar, though texture may be slightly different.

Strawberry Preserves: Use raspberry, apricot, or fig jam instead.

Lemon Zest: Try orange zest or omit entirely.

Egg Whites: For vegan option, try aquafaba (3 tablespoons per egg white).

Ingredient Spotlight

Almond Flour: Ground from blanched almonds, almond flour is naturally gluten free and adds richness, moisture, and a subtly nutty flavor to cookies.

Strawberry Preserves: These bring not just sweetness, but texture and color. They melt slightly as the cookies bake, creating little pockets of jammy goodness.

Instructions for Making Strawberry Crumble Almond Cookies

These cookies come together in one bowl with zero stress and lots of flavor.

1. Preheat Your Equipment:
   Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, whisk egg whites until frothy. Add sugar, almond flour, salt, lemon zest, vanilla, and almond extracts. Mix until a sticky dough forms.
3. Prepare Your Cooking Vessel:
   Use a cookie scoop or spoon to drop dough onto the lined baking sheet, spacing about 2 inches apart.
4. Assemble the Dish:
   Press the tops gently to flatten slightly. Add a small dollop of strawberry preserves (about ¼ teaspoon) in the center of each and swirl gently with a toothpick or the tip of a knife.
5. Cook to Perfection:
   Bake for 18–20 minutes, or until edges are lightly golden and centers are set.
6. Finishing Touches:
   Let cookies cool completely on the tray before moving. They’ll firm up as they cool.
7. Serve and Enjoy:
   Enjoy as is, or with a dusting of powdered sugar for extra flair.

Texture & Flavor Secrets

These cookies are chewy in the middle with delicate, crisp edges and just the right crumble. The almond flour gives a soft, moist bite while the strawberry adds a jammy surprise. The vanilla and almond extracts wrap everything in cozy, nostalgic warmth.

Cooking Tips & Tricks

• Use fine almond flour for best texture.
• Avoid overmixing once the dough comes together.
• Don’t overbake—these cookies should stay a little soft.
• Swirl jam lightly to keep the tops beautiful and intact.

What to Avoid

Here’s what can throw things off:

• Using almond meal instead of flour: It’s coarser and changes the texture.
• Too much jam: It can spill over and cause sticking or burning.
• Skipping parchment paper: These cookies are delicate and can stick.
• Handling too soon: Let them cool fully or they’ll fall apart.

Nutrition Facts

Servings: 20 cookies
Calories per serving: 130

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

The dough can be made a day ahead and stored in the fridge, tightly covered. Baked cookies last 3–4 days in an airtight container at room temperature. They can also be frozen for up to 2 months—thaw at room temperature for best texture.

How to Serve Strawberry Crumble Almond Cookies

Serve them on a pretty plate for tea time, gift them in a parchment-lined box, or pair with almond milk or coffee for a gluten-free treat anytime. They also work beautifully as part of a dessert board.

Creative Leftover Transformations

• Crumble and layer into a parfait with yogurt and fresh fruit.
• Use as a gluten-free base for ice cream sandwiches.
• Crush and sprinkle over oatmeal or smoothie bowls.

Additional Tips

• Add slivered almonds on top before baking for a pretty crunch.
• Mix a few different jams for a multi-fruit version.
• Use a piping bag for precise jam placement.

Make It a Showstopper

Arrange cookies on a marble board or tiered tray, with a few fresh strawberries and edible flowers scattered around. Dust with powdered sugar just before serving for a delicate finish.

Variations to Try

• Raspberry Crumble: Swap jam and add a tiny pinch of cardamom.
• Chocolate Almond: Add mini chocolate chips to the dough.
• Orange Blossom: Replace lemon zest with orange zest and a touch of orange blossom water.
• Coconut Twist: Mix in shredded coconut and use pineapple preserves.
• Nutty Crunch: Add chopped pistachios or walnuts for extra texture.

FAQ’s

1. Are these cookies really gluten free?

Yes! Almond flour is naturally gluten free and there’s no wheat added.

2. Can I make them dairy free?

Yes, these cookies contain no dairy.

3. Can I use whole eggs instead of egg whites?

No, only whites work here—they bind without making the dough too loose.

4. Do they freeze well?

Yes! Freeze in a single layer, then transfer to bags.

5. Can I use different jam?

Absolutely—raspberry, fig, apricot, or cherry are all great.

6. How do I keep them from falling apart?

Let them cool fully before moving. They firm up nicely as they cool.

7. Are they crunchy or soft?

Chewy centers with slightly crisp edges.

8. Can I reduce the sugar?

A small reduction is fine, but it may affect the texture.

9. What can I use instead of almond extract?

You can skip it or use more vanilla, or try orange zest.

10. Can I make these vegan?

Try using aquafaba instead of egg whites—3 tbsp per white.

Conclusion

These Strawberry Crumble Almond Cookies are proof that gluten-free baking can be easy, beautiful, and incredibly delicious. With their soft centers, nutty flavor, and sweet jam swirls, they’re the kind of cookies you’ll want to make on repeat. Trust me, they’re worth every bite.

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