Ingredients
Scale
- 2 cups (200g) almond flour or finely ground almonds
- 1 cup (200g) granulated sugar
- 2 large egg whites, at room temperature
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
- 1 cup (120g) powdered sugar, for rolling
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, granulated sugar, and salt. Whisk together until well blended and no lumps remain.
- Whip Egg Whites: In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. The egg whites should be foamy and hold their shape when you lift the beaters.
- Add Extracts: Gently fold the almond extract and vanilla extract (if using) into the whipped egg whites using a spatula.
- Combine Mixtures: Pour the egg white mixture into the almond flour mixture. Gently fold everything together using a spatula until a sticky dough forms. The dough will be quite soft and slightly wet—this is normal!
- Chill (Optional): For easier handling, you can refrigerate the dough for 15-20 minutes to firm it up slightly, though this step is optional.
- Shape Cookies: Place the powdered sugar in a small bowl. Using a cookie scoop or spoon, scoop about 1 tablespoon of dough and roll it into a ball with slightly damp hands (this prevents sticking). Roll each ball generously in powdered sugar until completely coated.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly during baking.
- Bake: Bake for 12-15 minutes, or until the cookies have spread, developed those beautiful cracks, and the edges are just beginning to turn light golden brown. The centers should still look slightly soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes (they’ll firm up during this time). Then carefully transfer them to a wire rack to cool completely.
Notes
- Cookie Texture: These cookies will be soft when they first come out of the oven but will firm up as they cool. Don’t overbake or they’ll become too hard.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Sticky Dough: If your dough is too sticky to handle, refrigerate it for 20-30 minutes before shaping.
- Room Temperature Egg Whites: This helps them whip up better and incorporate more easily into the dough.
- Variation: Add 1/2 teaspoon of lemon zest or orange zest to the dough for a citrus twist!
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 78
- Sugar: 10g
- Sodium: 15mg
- Fat: 3.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg