Description
These Italian Almond Cookies are a delightful gluten-free treat with a crispy exterior and a chewy center. Made with almond flour and coated in confectioners’ sugar, they are perfect for any occasion.
Ingredients
Scale
Almond Cookies:
- 1 cup (200 g) almond flour
- 1 cup (200 g) granulated sugar
- Pinch of sea salt
- 2 large egg whites (room temperature)
- 1 tsp almond extract
Coating:
- ½ cup (60 g) confectioners’ sugar for coating
Instructions
- Prepare the Almond Mixture: In a bowl, whisk together almond flour, granulated sugar, and sea salt.
- Whisk Egg Whites: In a separate bowl, whisk egg whites until foamy, then stir in almond extract.
- Combine and Shape Dough: Fold egg whites into almond mixture until a soft dough forms. Shape dough into 1‑inch (2.5 cm) balls.
- Coat and Bake: Roll the balls in confectioners’ sugar and place on a parchment-lined baking sheet. Bake at 350 °F (175 °C) for 15–20 minutes until lightly golden.
- Cool and Serve: Cool the cookies on the baking sheet before transferring. Enjoy!
Notes
- These cookies have a crisp exterior and chewy center.
- For best results, use room-temperature egg whites and avoid over-baking.
- Store in an airtight container for up to 10 days.
- Naturally gluten-free and dairy-free—perfect with coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 98 cal
- Sugar: 9 g
- Sodium: 1 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
