Do you also love Almond Cookies? Then we’re two! They are my absolute favorite cookies! Delicious almond paste treats without flour, without butter, or milk. They are prepared in 10 minutes with three essential ingredients. Almond flour, sugar, and egg whites. Almond cookies can be flavored or not. Some use almond flavor, some Rum or just simple cinnamon powder. They are excellent even without.
These delicious almond cookies are perfect for those with a gluten intolerance or lactose intolerance. They have a particular texture. On the surface, they are crumbly and inside so soft they melt in your mouth. They remain soft for days. The important thing is to store them under a cake dome or in a biscuit jar.
Almond paste, that’s also their name, are the perfect cookies for any occasion. We can enjoy them after lunch with a cup of coffee or for a cozy breakfast/snack! If you have to give a gift to someone special, a nice tray of almond cookies will be the right choice!
With almond paste, you can make many delicious variations! For example, the pizzicotti, beautiful to see, perfect to give at Christmas. Chocolate lovers can try the cocoa version.
But now let’s see together how to prepare almond cookies!
Other delicious almond recipes I recommend you try!
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: about 25 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz almond flour
- 5 oz powdered sugar
- 2 oz egg whites
- 1 vial almond flavor (or cinnamon or Rum flavor)
Tools
- Bowl
- Chopper
- Spatula
- Baking tray
- Parchment paper
Steps
We can prepare these delicious almond cookies in two ways, one quicker and the other less so!
If you’re always in a hurry, the solution is to use ready-made almond flour available at the supermarket.
This way you’ll get a firm dough that does not need to rest in the fridge.
Simply gather almond flour, powdered sugar, half a vial of almond flavoring, and egg whites at room temperature in a bowl.
Mix in the bowl first with a spatula and then with your hands until you get a sticky but firm mixture.
At this point, you just need to take small portions of dough and form balls.
The larger they are, the fewer cookies you’ll get (choose according to your preferences!).
You can place the balls on a baking sheet lined with parchment paper or, as I did, in small paper cups.
Now you have to decide whether to decorate them on the surface or leave them as they are.
If you prefer, you can do as I did, decorate half with an almond or candied cherry and the other half without.
With a teaspoon, make a light indentation on the surface to place the almond/cherry.
Now you just need to bake your almond cookies! Preheated static oven at 329°F for ABOUT 15 minutes.
Make sure NOT to let them color too much otherwise they dry out and lose their softness.
Once ready, remove the cookies from the oven and let them completely cool WITHOUT TOUCHING THEM.
At this stage, they are really delicate and could break. As they cool, they stabilize.
You can choose to decorate them with powdered sugar or enjoy them as they are 😉
This is ideal for those who are not in a hurry and want to patiently prepare almond flour at home.
It will be a step-by-step recipe to be made at different times.
First, put water in a saucepan and heat it, almost to the boiling point.
Pour the almonds with skin inside, turn off the heat and let rest for about 5 minutes.
After the time has passed, throw away the water and, one by one, remove the skin from the almonds (yes, it’s tedious but there’s no other way!)Once the almonds are peeled, you absolutely need to let them dry from the retained moisture before chopping.
Place them on a baking sheet lined with parchment paper and leave them in a DRY place for a day.
Subsequently, you can put them in a chopper and make them into fine flour.
Add the powdered sugar in the indicated quantities and blend in batches.
The sugar helps absorb the oils that the nuts release and avoid getting a gritty mixture.
I recommend using a powerful and large mixer/food processor so the operation will be very quick!
Of course, you can avoid all this step by buying at least already peeled almonds!
Once you have obtained the almond flour you can prepare the dough as described above.
After forming the cookies, leave them in the fridge for at least 4 hours.
This step will allow the cookies to hold their shape during baking.
After the rest in the fridge, bake as indicated above.
Here they are finally ready, the almond cookies!
I hope you enjoyed this recipe! Come back to visit me soon!
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FAQ
Can I use granulated sugar instead of powdered sugar?
If unavailable, yes, but it would be better to use powdered sugar as it makes the mixture more compact and easier to work with.
Can I replace almonds with other nuts?
Of course! You can use hazelnuts, pistachios, or walnuts which you will need to chop in the mixer to turn into flour.
How long do almond cookies last?
They can last up to 10 days as long as you store them in an airtight container. I assure you, however, that they hardly last that long because they are really delicious! In fact, to have a nice stock, I recommend DOUBLING all the quantities described above.
Can I freeze the cookies once they are baked?
Yes! You should put them in an airtight container and store them in the freezer. When you want to consume them, just leave them at room temperature and wait for them to defrost.
