Chewy, Crispy Flourless Almond Cookies – a delicious recipe with Almonds, Egg Whites, Powdered Sugar, Almond Extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Pulse one cup of almonds in a food processor until coarsely ground.
2
Toast the almond bits on the stove top over low heat for a few minutes, until fragrant and set aside.
3
In a mixing bowl, whisk together egg whites, sugar, and almond extract.
4
Once cooled, add in the roasted almonds and whisk together. The batter will be thin and runny.
5
Line a cookie sheet with parchment paper and gently spoon the batter onto the paper. Leave 2 inches between cookies.
6
Bake for 13 minutes until golden brown. Remove from oven and allow to cool slightly on the pan. Gently remove from the parchment paper and transfer to a rack to cool. The cookies are a bit tricky to get off the paper, it's best to use a spatula to do this.
7
Cool completely and serve.
604
kcal
Calories
30
g
Fat
70
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 cup Almonds, 4 whole Egg Whites, 2 cups Powdered Sugar, 1 Tablespoon Almond Extract.
Yes, Chewy, Crispy Flourless Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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