These are the easiest and most delicious almond cookies ever! Simple ingredients, no stand mixer, but just a straightforward amazing almond cookie that turns out perfectly every time. A real treat for any almond lover!
Prep Time10 minutesmins
Cook Time15 minutesmins
Resting time20 minutesmins
Total Time35 minutesmins
Course: cookies, Dessert
Cuisine: Italian
Keyword: Almond cookies
Servings: 22cookies
Calories: 89kcal
Author: Katia
Ingredients
1 ⅓ cup (7oz/200 grams)whole almonds (or 2 cups of ground almond)*
½ cup + 1 Tbsp(4oz/120 grams)sugar (see notes)
¼ cup(40 grams)all-purpose flour (or ⅓ cup oat flour)
¾lemon, zest
2 egg whites, slightly beaten with a fork
1 tspalmond essence or vanilla essence (optional)
Decoration
3 Tbsppowdered sugar (icing sugar if you're in the UK)
22almonds
Instructions
Preheat the oven to 340°F/170°C, line a baking tray with parchment paper and place the powdered sugar in a small bowl.
Place almonds (use a heaping 1 ⅓ cup of almonds to make 200 grams), plus sugar, lemon zest and flour in a food processor.
Whizz until you get nearly a fine texture. I mean, not coarse and not flour-like texture, but something in between.
Transfer to a large bowl.
Add half of the white eggs to the dry ingredients. Stir well with a spoon or a spatula and add the rest of them a bit at a time. I suggest you add the liquid gradually because you might need a bit less than 2 egg whites, it depends on their size. To check it the dough is ready, try to shape a cookie ball, it should be easy to work with and not too sticky.
Let the dough rest in the fridge for about 20 minutes.
Then shape 20-22 cookie balls, each cookie ball should be about 1 ⅓-inch diameter. Roll them in the powdered sugar, and if you used almond meal instead of whole almonds, make sure they're coat well in sugar.
Place the almond cookies on the baking tray allowing about 2 inches between them.
Top each cookie with 1 almond if you wish. Place the almond in the center and gently press with your finger.
Place the baking tray on the middle rack and bake for about 13-14 minutes (although the video says 17 minutes).
When they're done let them cool on a rack and serve them at room temperature.
Notes
Almonds: you can use whole almonds, blanched almonds, ground almonds (if you're in the UK) or almond meal (if you're in the USA). Almond flour is ok (but use the fine grainy kind, not the powder one).Sugar: these cookies are not overly sweet, but if you've got a sweet tooth, feel free to add 1 or 2 extra Tbsps of sugar.Storage: the cookies keeps well in an airtight container for up to 6 days, while the cookie dough is freezable, wrapping in plastic film, for up to 1 month. Note: Nutritional values are estimate only and they're are per 1 serving.