Description
Indulge in these traditional, gluten-free Italian almond cookies that define perfection with their soft, chewy centers and a crackly, powdered sugar-dusted exterior. This simple recipe relies on the elegant interaction between high-quality blanched almond flour and aerated egg whites, delivering a sophisticated almond-forward treat. They are an impeccable choice for effortless entertaining or a quick afternoon pick-me-up alongside your favorite beverage, offering a consistent and moist texture every time.
Ingredients
2 cups (200g) finely blanched almond flour
1 cup (200g) granulated white cane sugar
1/8 tsp fine sea salt
2 large egg whites, room temperature
1 tsp almond extract
1/4 cup (29g) powdered sugar for coating
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, granulated sugar, and salt.
In a separate large bowl, use an electric mixer to beat the egg whites until soft peaks form.
Stir the almond extract into the egg whites, then gently fold in the almond flour mixture until a thick, cohesive dough forms.
Perform a test bake with one cookie to check spread; if needed, stir in up to 1/3 cup additional almond flour.
Roll the dough into 1.5 tablespoon balls and coat each generously with the powdered sugar.
Place on the baking sheet and bake for 17 minutes until golden and crackly.
Notes
Ensure the egg whites reach soft peaks for the best light texture. Store in an airtight container for up to 5 days. For variation, top each cookie with a single candied cherry or toasted almond sliver before baking.
- Prep Time: 10
- Cook Time: 17
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 14g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg