I’ve been meaning to share these almond cookies with you for the longest time. For so many reasons, they are just one of my favorites. They come together so simply. No mixer required, just a couple of bowls and a whisk. Isn’t that just the kind of cookie you need right now? I know I do! Then there’s their perfect texture. Chewy and moist on the inside, but crisp and crunchy on the outside. They are made with almond meal, making them naturally gluten-free. Plus, compared to traditional recipes, these are much lower in sugar, but you’d never know.
These make a great holiday cookie, but I make them all year round. I love them with a cup of coffee in the afternoon. Just one…or two.
- 2 cups 200g almond meal
- 1/2 cup 100g granulated sugar (see Notes)
- pinch of cardamom
- zest of one orange
- 2 large egg whites
- pinch of cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- Preheat your oven to 325 degrees. Line a baking sheet with parchment.
- In a medium bowl, whisk together the almond meal, sugar, cardamom and orange zest. Set aside.
- In a small bowl, whisk the egg whites with the cream of tartar, vanilla and almond extracts until the egg whites have reached soft peaks.
- Pour the egg white mixture over the almond meal mixture and stir to combine.
- Using two soup spoons, scoop up about a heaping tablespoon full of dough with one of the spoons. Go back and forth between the spoons to create the quenelle shape. It should just take about 3 flips between the spoons to get it. Drop the cookie onto the prepared baking sheet, spacing them out about an inch or so apart. They won't spread.
- Bake the cookies for about 18 to 20 minutes or until just golden.
Some other great almond recipes…
Roasted Cherry Almond Cookie Dough Frozen Yogurt
Almond Cinnamon and Meringue Biscuits from my name is yeh
Almond Roca from Recipe Girl
Roasted Rosemary Almonds from Cooking Light