Ingredients
• 1 ½ cups (150g) almond flour (not meal)
• ¾ cup powdered sugar
• 2 large egg whites
• ½ tsp almond extract (or ¼ tsp bitter almond extract for authentic taste*)
• Pinch of salt
• Optional: sliced almonds for topping
💡 Note: Bitter almond extract is traditional but use sparingly—it’s potent. Regular almond extract works great too!
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, whisk almond flour and powdered sugar.
- In another bowl, beat egg whites until frothy (no need for stiff peaks). Mix in almond extract and salt.
- Gradually add dry ingredients, stirring until a thick, sticky dough forms.
- Scoop tablespoon-sized balls and place on the tray (they won’t spread much). Flatten slightly and top with a sliced almond if desired.
- Bake 18–22 minutes, until golden at the edges and set.
- Let cool completely—they crisp up as they cool.
✨ Store in an airtight container at room temp for up to 2 weeks.
đź’ˇ Make ahead: Dough can be piped and chilled before baking for neater shapes.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 18 cookies , Calories : 80 per cookie , Net Carbs: 7g , Fats: 6g , Protein: 2g