Almond Cookies
User Reviews
5
Almond Cookies
Description
This almond cookie recipe features large egg whites whisked with salt and extracts to create a frothy base. Granulated sugar is then incorporated, followed by superfine almond flour which binds into a smooth dough. Chilling the dough helps in handling and developments of texture before baking.
The dough is formed into balls roughly 1¼ inches in diameter, rolled in confectioners’ sugar for a sweet finish and to prevent sticking, then baked at a moderate temperature. The baking process yields cookies with a cracked, puckered surface and a tender crumb inside, highlighting the almond flavor.
These cookies can be stored at room temperature in airtight containers for several days or frozen. Freezing the dough balls before coating in sugar is also possible, allowing for advance preparation. Thaw dough fully before rolling in sugar and baking.
Ingredients
- 3 egg large, whites
- ½ teaspoon salt
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 2½ cups almond flour see note
- About 1 cup confectioners’ sugar for rolling
Instructions
- In a large bowl, whisk the egg whites, salt, almond extract, and vanilla extract until frothy. Whisk in the granulated sugar until combined. Add the almond flour and stir with a spoon until the dough comes together into a cohesive mass. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour or until ready to bake.
- Preheat the oven to 325°F (160°C) and position two racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Place the confectioners’ sugar in a shallow bowl. Roll the dough into 1¼-inch balls, then roll each ball in the confectioners’ sugar to coat thoroughly. If the dough is sticky or hard to handle, just dust your hands with a little confectioners’ sugar to make it easier to work with.
- Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 20 to 25 minutes, rotating the pans from top to bottom and front to back halfway through, until the cookies are puffed, cracked, pale on top, and golden on the bottom. They should be a little crisp outside but remain soft inside.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Be gentle when handling them, as they will be delicate until they are cool.
Notes
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze cooled cookies in layers separated by parchment paper for up to 3 months; thaw before serving.
- Freeze dough shaped into balls (without sugar coating) on parchment-lined trays, then transfer to freezer bags; freeze up to 3 months.
- Thaw dough balls at room temperature before rolling in confectioners' sugar and baking.
- Superfine almond flour from blanched almonds is recommended for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 105kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Sodium | 48mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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