Almond cookies
In just a few minutes, you can whip up super nutty cookies that are perfect as a snack, a dessert with hot drinks, or simply when you’re craving something tasty and satisfying. This recipe is sure to become a favorite!
Cook Time
25 minutes
Ingredients
- Almond flour 200 g
- Powdered sugar 50 g
- Sugar 50 g
- Egg whites 2 pcs
- Honey 2 tsp
- Pinch of salt
- Orange zest 1 pc
- Dried cherry / cranberry 100 g
- Almond extract / Amaretto flavoring if desire / optional
For cookie dipping
- Egg white 1 pc
- Sliced raw almonds 120-150 g
- Powdered sugar to sprinkle cookies before serve
Instructions
- In a large bowl, combine all the dry ingredients: almond flour, powdered sugar, salt, sugar, grated zest, and dried berries. Mix thoroughly until well combined and smooth
- In a dry, clean bowl, whisk the egg whites with honey until soft peaks form
- Carefully fold the dry mixture into the whipped egg whites, combining until a uniform mass forms
- Optional: Add a few drops of almond extract or Amaretto flavoring to enhance the nutty aroma of the cookies
- In a small bowl, lightly beat the egg whites with a fork or whisk. In another bowl, prepare raw almond flakes for coating
- With wet hands, form small balls of dough. Dip each ball into the beaten egg whites, then coat them in the almond flakes. Place the coated balls on a baking sheet lined with parchment paper
- Bake in a preheated 340°F (160°C) oven for 20-25 minutes, or until the almond coating is golden brown
- Let the cookies cool slightly, then sprinkle with powdered sugar and serve!
Notes
These nut cookies can be made with other flour, such as hazelnut, coconut, or walnut flour!
Dried berries can be replaced with raisins if desired.
You can also use one type of sweetener: sugar, powdered sugar, or honey. Each will slightly affect the consistency of the dough, so it's best to follow the recipe, but in general, all three options are suitable alternatives.
The cookies can be stored in a dry place, in a sealed container, for about a week.
