Description
These Almond Cookies are light, chewy, and packed with rich almond flavor. Made with almond flour, egg whites, sugar, and a touch of vanilla or almond extract, they’re naturally gluten-free, quick to make, and absolutely delightful. Perfect with tea or coffee, they also make a thoughtful homemade gift or holiday treat.
Ingredients
Scale
- 2 cups almond flour (blanched)
- 3/4 cup granulated sugar
- 2 large egg whites
- 1/2 tsp almond extract (or vanilla for a milder flavor)
- Pinch of salt
- Optional: slivered almonds or powdered sugar for topping
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Make the dough: In a bowl, combine almond flour, sugar, and salt. Add egg whites and almond extract. Mix until a thick, sticky dough forms.
- Shape cookies: Scoop about 1 tablespoon of dough, roll into balls, and place 2 inches apart on the baking sheet. Flatten slightly.
- Add toppings (optional): Press slivered almonds on top or dust lightly with powdered sugar.
- Bake: Bake for 15–18 minutes, until edges are lightly golden. Centers will be soft.
- Cool: Let cool completely on the tray—they firm up as they cool.
Notes
- Use superfine almond flour for the best texture
- Swap almond extract for lemon or orange zest for a citrus note
- Make ahead: Store in an airtight container for up to 5 days or freeze for 1 month
- Make it vegan: Try aquafaba (chickpea brine) in place of egg whites
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baked
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 95 kcal
- Sugar: 5g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg