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Dec 8, 2017

Almond-Spice Christmas Wreath Cookies

These Almond-Spice Christmas Wreath Cookies are pretty easy to make, even if they do look fancy.

Almond-Spice Christmas Wreath Cookies

These almond-spice Christmas wreath cookies would be great to make with kids who are interested in baking. You'd just need to have double the amount of maraschino cherries on hand so they could sneak a few during the decorating phase.

The list of flavors included in this cookie dough is pretty surprising, especially the tablespoon of ground coffee. The spices also include ginger, cinnamon, and cardamom. In addition, the ingredients include a generous amount of orange zest and orange marmalade. It's amazing how it all works together.

In the end, the flavor of these cookies is very "almond forward," with 2 teaspoons of almond extract.

Almond-Spice Christmas Wreath Cookies

This cookie is great to pair with the usual sweet Christmas butter cookie or sugar cookie. This cookie is light and chewy, and a little less sweet. Plus, they are totally foolproof.

I made these cookies for our annual Food Bloggers Los Angeles Cookie exchange, hosted by Erica of In Erika's Kitchen. P.S., these cookies are gluten free! Perfect for Los Angeles, right?

I loved visiting with my fellow Secret Recipe Club alum, Dorothy of Shockingly Delicious, who brought these amazing flourless oat caramel cookies, also gluten free!

Other great cookies include Patricia's 10-minute Chocolate Almond Toffee, Cathy's Cinnamon Roll Cookies, Rona's Peanut Butter Cookies, Ellen's Gingerbread Bar Cookies, Jeanne's Three Layer Mint Brownies, Judy's Sicilian Christmas Cookies, and Erika's Almond Cheddar Tea biscuits (paleo).

We also got to enjoy Judy's Savory Vegetarian Yule Log, as well as many other delicious dishes.

Welcome to Christmas Cookie Week, created by Ellen of Family Around the Table! All week long, over 40 food bloggers will be posting Christmas cookie recipes. In addition, you will have an opportunity to win a fabulous prize from Nielsen-Massey Vanillas. Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
To enter the contest, be sure to visit this post.

After my recipe, there are even more Christmas Cookie recipes!
Yield: 40 cookies

Almond-Spice Christmas Wreath Cookies


  • 18 ounces (4 cups) almond flour
  • 2 tablespoons of orange zest (about 2 oranges
  • 1 tablespoon ground coffee
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 10 1/2 ounces (1 1/2 cups) granulated sugar
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 3 tablespoons orange marmalade
  • 2 large egg whites
  • 7 ounces (2 cups) sliced almonds
  • 30 maraschino cherries, cut into fourths
  • Powdered sugar


  1. In a large bowl, whisk together the almond flour, orange zest, coffee, spices, and salt. 
  2. With a hand or stand mixer, whip the egg whites on low until they get frothy. Increase the speed to medium high and whip for another minute, until the eggs are billow and begin to mound. Slowly add the sugar and continue to whip until soft peaks form. Whip in the extracts. 
  3. Fold in half of the almond mixture until just blended, and then add the rest of the almond mixture and continue to fold until they are just incorporated. 
  4. Divide the dough in half and wrap each in plastic wrap. Refrigerate until firm, up to 24 hours. 
  5. Line two baking sheets with parchment paper, and preheat the oven to 300 degrees F. 
  6. Whisk the egg whites in a shallow bowl until frothy. Spread the almonds out on a small plate. 
  7. Divide one dough half into 20 equal pieces. Roll each piece into a 5-inch log, and form it into a circle, overlapping the ends and pressing them together to seal. 
  8. Dip one side of each cookie in the egg white mixture and then dip in the almonds. Place the cookie on the baking sheet and press 3 to 4 cherry pieces into the wreath. Repeat with the rest of the cookies. 
  9. Bake the cookies, one sheet at a time, for 20 to 25 minutes until lightly golden. Let the cookies cool on the pan, and then move them to a wire rack to completely cool. Continue to shape and bake cookies, letting the pans cool before re-using. Dust the baked cookies with powdered sugar. Store in an airtight container. 
Recipe adapted from Cook's Country Magazine, December/January 2015

More Christmas Cookie Recipes!

      Almond-Spice Christmas Wreath Cookies  #cookies #glutenfree #christmascookies #maraschinocherries

Would you like to comment?

  1. I love when a cookie not only looks gorgeous but also looks like something I'd want to eat! These are so that kind of cookie! Faith, Hope, Love, & Luck - Colleen

  2. I've always wanted to make these. Thanks for the recipe. XOXO

  3. Oh Karen these look very delicious I must try them

  4. These were tasty and SO pretty! Perfect for the holidays!

  5. Loved these. Perfect for the Christmas season. :)

  6. These are definitely going on the to make list.

    1. Thanks Wendy. They're easier than they look!

  7. Somehow I missed this post... these are amazing, Karen... they look so cute, what a great idea for a cookie design!

    loved it!


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