Persimmon almond cookies


When you are craving something a little sweet and want a cookie you can throw together in a a matter of minutes this is a great one to turn to.  Since they are made with almond flour they are best eaten the day they are made as they will get softer the longer they sit.  The almonds compliment the honey tones of the fruit and the brown butter adds a delicious richness to such a simple cookie.  They are fairly delicate so make sure that you let them cool slightly before removing them from the cookie sheet.  They make the perfect afternoon snack with a nice cup of tea.


Persimmon almond cookies
  • 1¼ cups almond meal
  • ½ cup sliced almonds
  • ½ cup diced Fuyu persimmon, ripe but firm
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ⅓ cup natural cane sugar
  • 1 egg
  • 3 tablespoons butter
  • ½ teaspoon vanilla extract
  1. In a small skillet heat the butter over medium heat and cook for 5-8 minutes until the butter starts to brown and smells nutty, then set aside to cool.
  2. In a large mixing bowl, stir together almond meal, almonds, persimmons, baking powder, salt, and sugar.
  3. Lightly beat the egg, pour in the cooled brown butter and vanilla and then add the dry ingredients and mix until just combined.
  4. Chill in the fridge for at least 30 minutes.
  5. Pre-heat the oven to 375 degrees. Shape the dough into 1-inch balls, place on a baking sheet about 1½ inches apart. Press down lightly to flatten a bit.
  6. Bake for 9-12 minutes until the edges start to brown. Let cool slightly before serving.





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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    6 thoughts on “Persimmon almond cookies

      1. Tina Post author

        Hi Alexandra,

        Thank you for the kind words. I do take all of my own photography, it’s one of the aspects of blogging that I enjoy the most. I don’t really have any experience and have only been taking photos for a little over a year.

        I just took a look at your site! It’s lovely! I try to make as much as I can from scratch and love experimenting in the garden and kitchen. Thanks again for taking the time to read the blog!

      1. Tina | Scaling Back Blog Post author

        Hi Whitney,

        I realize the original link is dead and I’ve never posted the recipe on my blog. I’ve updated the post to include the recipe. I hope you like them if you try them. I’d love to hear what you think of them! Thanks!


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