Almond Cookies

Name: Almond Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 28 cookies
Ingredients: 3 large egg 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

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5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
28 cookies
Calories
105 kcal
Course
Dessert
Cuisine
Greek, Italian

Almond Cookies

Iris Warren

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With their chewy texture, rich almond flavor, and just the right amount of sweetness, almond cookies are perfect for holiday gatherings, afternoon tea, or a cozy coffee break.

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Ingredients

Servings

3 large egg 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

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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

Make-Ahead, Storage, and Freezer-Friendly Instructions: The cookies can be stored in an airtight container at room temperature for up to 5 days. To freeze, allow the cookies to cool completely, then transfer them to a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 3 months. When ready to serve, thaw the cookies at room temperature.
If you’d like to freeze the dough, shape into balls (without rolling in sugar), freeze on a parchment-lined tray, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature, roll in sugar, and bake as directed.
Ingredient Notes: Fresh egg whites or liquid egg whites from a carton both work well (if using carton egg whites, you'll need 6 tablespoons). I use super-fine almond flour from blanched whole almonds from Bob’s Red Mill.
Bob’s Red Mill