Ingredients
Cookie Dough
- 2 cups almond flour
- 1 cup granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract
- ¼ teaspoon salt
Coating
- 1 large egg white
- 1 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, granulated sugar, and salt. Stir them together to evenly distribute the ingredients.
- Prepare Egg White Mixture: In a separate bowl, whisk 2 egg whites until they become foamy but not stiff peaks. Then add the almond extract to the mixture and stir gently.
- Form Dough: Add the foamy egg white mixture to the dry ingredients and mix thoroughly until a sticky dough forms. The consistency will be somewhat sticky but cohesive enough to shape.
- Shape Cookies: Using a tablespoon, scoop out portions of dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Prepare Coating: Lightly whisk the extra egg white in a small bowl. Pour the sliced almonds into a separate shallow bowl.
- Coat Cookies: Roll each dough ball first in the egg white to moisten the surface, then roll it in the sliced almonds to coat completely. Place the coated cookies back on the baking sheet and gently press the tops down to slightly flatten them.
- Bake: Bake the cookies in the preheated oven for 20-25 minutes. They are done when the tops are lightly golden and cracked, indicating a perfect texture.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely to avoid sogginess.
- Finish: Once completely cooled, dust the cookies lightly with powdered sugar to add a delicate sweetness and an attractive finish.
Notes
- Ensure the egg whites are foamy but not stiff before mixing to achieve the right dough texture.
- Spacing the cookies about 2 inches apart allows for proper expansion during baking.
- Use parchment paper to prevent sticking and make cleanup easier.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.
- Feel free to swap almond extract with vanilla extract for a different subtle flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
