Description
Simple, elegant almond cookies. Nutty and chewy, perfect with coffee or tea.
Ingredients
Units
Scale
- 3 cups (710 ml) almond meal/flour
- 1.5 cups (355 ml) sugar
- 1/4 tsp almond extract
- 4 egg whites
- 30 whole almonds
Instructions
- In a large bowl, mix the sugar with the almond flour.
- Mixing with a spoon, add the almond extract and egg whites, one at a time.
- Place the mixture into a piping bag and make round shapes on a silicone mat or parchment paper over a baking sheet. Place one almond in the center of each cookie.
- Let the cookies sit for 3–12 hours at room temperature.
- Preheat the oven to 450°F (230°C).
- If resting cookies in the oven, remove them before preheating.
- Bake the cookies for 7–8 minutes, or until golden brown.
- Let the cookies cool completely before serving.
Notes
- To prevent cracking, ensure the egg whites are at room temperature before mixing.
- For a richer almond flavor, toast the almond meal lightly in a dry pan before using.
- Store baked cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 15
- Sodium: 2
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
- Cholesterol: 10