French Almond Cookies (aka Almond Cloud Cookies) Gluten Free!
User Reviews
5
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Prep Time
10 mins
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Cook Time
24 mins
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Total Time
34 mins
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Servings
28 cookies
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Calories
99 kcal
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Course
Dessert, Baked Goods
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Cuisine
French, French-American Fusion
French Almond Cookies (aka Almond Cloud Cookies) Gluten Free!
Description
French Almond Cookies utilize almond flour combined with powdered and granulated sugar, kosher salt, and lightly beaten egg whites to create a soft but stable dough flavored with vanilla and almond extracts. The mixture is spooned onto baking sheets and baked at 325°F until set and lightly golden on the edges. This process produces cookies with a tender, slightly crumbly consistency and a sweet almond aroma.
These cookies are naturally gluten-free, relying on almond flour for structure and flavor. Their delicate texture is a result of folding in frothy rather than stiff egg whites, creating a dough that holds together without being dense or heavy.
They work well as a light dessert or snack alongside coffee or tea. The almond and vanilla extracts offer a subtle fragrance that complements their mild sweetness.
Careful mixing and portioning help achieve even baking. The recipe yields a batch suited for sharing or storing for several days in an airtight container to maintain freshness.
Ingredients
- 1½ cups powdered sugar
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
- 2¼ cups almond flour
- 3 large egg large, whites
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
- powdered sugar for dusting
Instructions
- Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment paper. Set aside.
- Separate egg whites from the yolks and beat the whites with a fork or small whisk vigorously for 45 seconds until nice and frothy (they won’t be stiff or have peaks, just nice and frothy). Discard or use the yolks for another recipe.
- Combine the almond flour, sugar, powdered sugar and salt in a medium-size bowl and stir well with a fork to combine. Drizzle the vanilla and almond extract over the mixture and again stir until well combined.
- Drizzle 4 tablespoons of the frothy egg white over the almond meal mixture. Stir with a fork until the mixture is uniformly crumbly. Slowly add more egg white, a little at a time, just until all of the almond flour is incorporated. You may have some egg white left over. The dough should be thick but smooth.
- Scoop the dough by heaping tablespoons onto the prepared pans. I like to use a 1½-tablespoon cookie scoop and level it nice and flat. You should have about 24-28 cookies.
- Either lightly wet your fingers or dip them in powder sugar and dimple the tops of each mound of dough by pressing in with three fingers lightly. (I use my thumb, forefinger and middle fingers together.)
- Bake for 10-14 minutes or until light golden. Remove from the oven and allow to cool on the sheet pan for 5 minutes then remove to a cooling rack and dust generously with powdered sugar. (I use a small sieve for this.)
- Allow to cool completely then store in an airtight container.
Notes
- Beat egg whites until frothy but not stiff to achieve the proper cookie texture.
- Use a tablespoon or cookie scoop to portion dough evenly for consistent baking.
- Store cookies in an airtight container to keep them fresh and crisp.
- Discard or reserve egg yolks for another use to avoid waste.
- Handle the dough gently to preserve its lightness and prevent overmixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 27mg | 1% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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