Chewy Almond Cookies: Your New Favorite!
Almond cookies: master these chewy, gluten-free delights in under 30 minutes. Perfect for a quick, elegant treat or special occasions.
Ingredients
- 2 ½ cups (250 g) finely ground blanched almond flour
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) powdered sugar, for the dough
- ¼ cup (30 g) powdered sugar, for rolling
- 2 large egg whites (about 60–65 g), straight from the shell
- 1-1 ½ teaspoons almond extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup sliced almonds, for coating
Instructions
- Preheat the oven to 325°F (160°C) and line a small baking tray with baking paper for immediate use.
- In a medium bowl, thoroughly mix the almond flour, granulated sugar, powdered sugar (for the dough), and salt until evenly combined.
- Add the egg whites, almond extract, and vanilla extract, then stir with a spatula until a thick, paste-like dough forms that holds its shape.
- Prepare for rolling by placing the remaining powdered sugar (for rolling) in one small bowl and the sliced almonds in another.
- Scoop the dough into 6 equal portions per tray (about 1 tablespoon each), roll lightly in powdered sugar, then gently press into the sliced almonds to coat.
- Arrange the cookies on the prepared tray, spacing them about 2 inches (5 cm) apart, ensuring not to flatten them.
- Bake for 14–16 minutes, until the tops are cracked and matte and the bottoms are just beginning to turn a pale golden brown.
- Remove from the oven and let cool on the tray for 10 minutes before carefully transferring to a wire rack to cool completely.
- Enjoy your delicious chewy almond cookies!
Notes
- For the chewiest almond cookies, avoid overbaking. Pull them from the oven when the edges are just set and the centers still look slightly soft.
- Ensure your almond flour is finely ground and blanched for the best texture and color. Coarser flours can result in a drier, crumblier cookie.
- Storage: Store almond cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 2 months. Thaw at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your almond flour is finely ground and blanched for the best texture and color. Coarser flours can result in a drier, crumblier cookie.
- Storage: Store almond cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 2 months. Thaw at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.