Soft Almond Cookies
Calories: 5
Adjust Servings Here: 20 cookies
Description
These soft almond cookies are made with almond flour, egg whites, almond extract, and a touch of lemon. They're wonderfully chewy in the center with lightly crisp edges and sliced almonds on top. Naturally gluten-free and incredibly easy to make.
Ingredients
- 250 g (2 cups) Almond flour
- 180 g (1 cup) Granulated sugar
- ¼ tsp Salt
- 2 large Egg whites
- ½ tsp Vanilla extract
- ½ tsp Almond extract
- 1 tsp Lemon zest finely grated
- 1 tsp Lemon juice
- 30 g sliced/flaked almonds approximately, for topping
Instructions
- Preheat – Preheat the oven to 325°F / 165°C. Line a baking sheet with parchment paper.
- Dry ingredients – In a large bowl, combine the almond flour, sugar, and salt.250 g Almond flour, 180 g Granulated sugar, ¼ tsp Salt, 1 tsp Lemon zest
- Wet ingredients – In another bowl, combine the egg whites, vanilla extract, almond extract, lemon zest, and lemon juice.2 large Egg whites, ½ tsp Vanilla extract, ½ tsp Almond extract, 1 tsp Lemon juice
- Combine – Add the wet ingredients to the almond mixture and stir until you have a soft, slightly sticky dough.
- Chill – Cover and refrigerate for 20 minutes.
- Shape – Portion the dough and roll into balls. Arrange on the prepared baking sheet. Press a few sliced almonds onto the top of each cookie, flattening them slightly.30 g sliced/flaked almonds
- Bake – Bake for 12 to 14 minutes, until set and very lightly golden around the edges.
- Cool – Leave on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
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