Ready for something new for your holiday cookie swap? This Crumb Cookie recipe is full of yummy crumb streusel topping we love on desserts and tastes like heaven. These cookies are crisp, yet chewy, and with a mix of filling options, there are so many tasty options! The best part, it’s such a quick recipe to throw together!
Note: This is a small batch, creating about 8 cookies. If you’d like a bigger batch, you can double the ingredients. This recipe was inspired by a giant Italian cookie, called Fregolotta, which usually doesn’t have a filling and is baked into one big circular cookie! You could replicate that idea with our recipe, just put it on the pan in a big 8″ circle instead of the 2 1/2″ circles we use.
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⅔ c almond flour
⅔ c all purpose flour
½ c sugar
¼ tsp salt
¾ tsp cinnamon
1 Tb butter, softened
2 large egg yolks
¼-½ tsp almond extract
2 Tb almond milk (or milk of your choice)
Filling ideas: jam, brown sugar/cinnamon, nutella, marmalade, chocolate chips, dried cranberries
Powder sugar (to dust on top)
Instructions:
1. Preheat oven 350F
2. Prepare baking sheet – line with parchment and draw on 2 ½ inch circles as a template (our biscuit cutter was 2.6 inches)
3. In a large bowl, combine flours, sugar, salt, cinnamon and butter
4. In a small bowl, beat yolks, then add almond extract and milk
5. Add the wet mixture to the dry, then mix just until combined and flour is incorporated
6. Separate mixture in half – ½ will be the base, ½ will be the topping
7. Drop 1 tsp of mixture in each circle of prepared pan (we had 8 circles), then pat each into a circle
8. Top with filling of your choice. (we used strawberry jam, cinnamon/brown sugar, nutella and lingonberry jam)
9. Crumble on 1 tsp of mixture on top of each circle
10. Optional: top with a small dollop of jam
11. Bake at 350F for 15 minutes
12. Let cool on a wire rack
13. Optional: Top with powder sugar
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