This weekend I was craving almond cookies. I wanted to make something like an almond version of pecan sandies, but that’s not what happened. My baking skills are limited and I don’t pretend to know what I’m doing. Mostly, I like to start with recipes I’m comfortable with and take baby steps away from the original to create something totally unique and my own. This almond cookie recipe was born from these flourless chocolate cookies. They aren’t the easiest to make, but are totally worth it.
Ingredients: (Makes about 1 dozen)
4 egg whites
2 cups powdered sugar
1 cup almonds (ground)
1 tablespoon almond extract
1 pinch salt
Preheat oven to 350 degrees. Pulse almonds in a food processor until course.
Toast almond bits on the stove top over low heat, until fragrant. This should only take a few minutes. Set aside to cool.
In a mixing bowl, combine egg whites, powdered sugar, and almond extract.
Whisk together briskly. Once cooled, add the almond bits.
Combine and add a scant pinch of salt.
Line a cookie sheet with parchment and spoon the batter onto the paper. The batter will be very runny and rather unruly, so leave plenty of room between cookies and be gentle when sliding the cookie sheet into the oven.
Bake for approximately 13 minutes. The cookies turn a nice, golden brown when done. They will also be fragile, a tad sticky, and somewhat tricky to remove from the parchment, but you’ll get the hang of it after one or two.
They have lovely, crispy edges with a chewy center and are best enjoyed with a tall glass of milk!
Other posts you may enjoy: