These almond cookies are on the softer side, with a nice added crunch from the whole almonds that are pressed into the cookie surface.
They go wonderfully with some hot coffee or tea. Eat these for breakfast, after dinner, or anytime in-between.
Almond Cookies
These almond cookies are on the softer side, with a nice added crunch from the whole almonds that are pressed into the cookie surface. They go wonderfully with some hot coffee or tea. Eat these for breakfast, after dinner, or anytime in-between.
Ingredients
- 2.5 cups ground almonds ((should be a light, powdery ground consistency))
- 1.25 cups powdered confectioner’s sugar
- 1 tsp baking powder
- ½ tsp Kosher salt
- ¼ tsp ground cinnamon
- Zest of 2 lemons
- 2 egg whites
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 tsp Amaretto liqueur
- Juice from ½ lemon
- 60 whole almonds, (untoasted)
Instructions
- Preheat oven to 350F.
- In a large mixing bowl, mix together the ground almonds with the powdered confectioner’s sugar, baking powder, salt, and ground cinnamon.
- Add the zest of two lemons and mix to combine.
- In a separate large mixing bowl, whisk up the 2 egg whites until they reach the soft-peak stage.
- *At this stage with the whipped egg whites, they should stand up and remain stable when you pull your whisk up and out from the mixing bowl.
- Gently fold the whipped egg whites, vanilla extract, almond extract, Amaretto liqueur, and lemon juice into the dry mixture using a rubber spatula until the ingredients are evenly combined.
- Roll the mixture into small balls that are roughly 80% of the size of traditional golf balls.
- Place the balls onto a sheet tray lined with parchment paper.
- Arrange roughly three whole almonds on the top of each almond cookie dough ball that you have on the sheet tray.
- Bake each tray at 350F for roughly 14-18 minutes, or until the cookies are just beginning to turn golden brown but are not dark.
- Allow the cookies to rest at room temperature for 20 minutes prior to serving.
- Serve cookies warm, with coffee or tea!
Notes
Once rolled into balls and flattened-out slightly, any excess batter for these cookies can be placed onto parchment and frozen for later use. I love freezing cookies like this, because it gives me the flexibility to bake one or two (or five) cookies at a time, whenever I want.
