Ingredients
Scale
- 2 cups (200g) almond flour (blanched, finely ground)
- 1 cup (200g) granulated sugar
- 2 large egg whites, room temperature
- 1 teaspoon pure almond extract
- 1/4 teaspoon vanilla extract (optional)
- 1/8 teaspoon fine sea salt
- 1 cup (120g) powdered sugar (for rolling)
Instructions
- Prepare Your Workspace: Preheat oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, granulated sugar, and salt until evenly combined with no lumps. Set aside.
- Whip the Egg Whites: In a separate clean, completely dry medium bowl, beat the egg whites using an electric mixer on medium-high speed. Whip for 2-4 minutes until soft peaks form—the whites should be foamy and hold their shape but the peaks should curl over when you lift the beaters. Don’t over-whip to stiff peaks.
- Add Flavorings: Gently stir the almond extract and vanilla extract (if using) into the whipped egg whites with a spatula.
- Fold Together: Pour the egg white mixture over the almond flour mixture. Using a spatula, gently fold everything together until fully combined and a sticky, cohesive dough forms. The dough will be soft and somewhat wet—this is exactly what you want!
- Chill if Needed: If the dough feels too sticky to handle, cover the bowl and refrigerate for 15-20 minutes to firm it up slightly. This step is optional but can make shaping easier.
- Prepare Sugar Station: Pour the powdered sugar into a small shallow bowl and set up your cookie-shaping station.
- Shape the Cookies: Scoop about 1 tablespoon of dough and roll it between slightly dampened palms to form a smooth ball (wetting your hands prevents excessive sticking). Immediately roll the ball completely in powdered sugar, coating it generously on all sides.
- Arrange for Baking: Place each sugar-coated dough ball on the prepared baking sheet, spacing them about 2 inches apart. They will spread slightly and develop cracks as they bake.
- Bake to Perfection: Bake for 12-15 minutes, until the cookies have spread, developed those characteristic cracks, and the edges look set with a hint of light golden color. The centers should still appear soft—don’t overbake!
- Cool Properly: Remove from oven and let cookies rest on the baking sheet for 5 full minutes without moving them (they’re fragile when hot and will firm up during this time). After 5 minutes, carefully transfer to a wire cooling rack to cool completely before serving or storing.
Notes
- Texture Tip: These cookies will seem soft straight from the oven but firm up significantly as they cool. For the signature chewy center, slightly underbake rather than overbake.
- Make Them Ahead: The dough can be made up to 48 hours in advance and stored covered in the refrigerator. Bring to room temperature before shaping.
- Sticky Hands Solution: Keep a small bowl of water nearby to dampen your hands as needed when rolling the dough into balls.
- Size Matters: Keep cookies uniform in size so they bake evenly. A cookie scoop helps with consistency.
- Storage: Keep in an airtight container at room temperature for up to 10 days. They actually improve in texture after 24 hours!
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 11g
- Sodium: 12mg
- Fat: 3.8g
- Saturated Fat: 0.3g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg