Almond Cloud Cookies
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 2-3 dozen
Ingredients
  • 3 cups almond flour, loosely packed (see Notes)
  • 1 cup cane sugar (see Notes)
  • ½ tsp almond extract or almond liqueur
  • 3 egg whites
  • 1 cup sliced almonds
  • powdered sugar, to dust (optional)
Instructions
  1. Preheat oven to 350 degrees F; line cookie sheets with parchment paper.
  2. In a large bowl (or bowl of a stand mixer), beat egg whites with a hand mixer for 1-2 minutes, until stiff peaks form. In a separate bowl, combine the almond flour and sugar.
  3. Gently fold the egg whites and almond extract into the almond mixture until a dough is formed.
  4. Roll dough into roughly tablespoon-sized balls. Spread the sliced almonds in a shallow bowl, and dip the top of each cookie into the almonds.
  5. Place 1-2 inches apart on the lined cookie sheets, and gently flatten.
  6. Bake for 12-15 minutes or until the bottoms are lightly browned. Cool on wire racks. Lightly dust with powdered sugar, if desired.
  7. Store in an airtight container for up to a week.
Notes / Variations
Rather than scooping the almond flour directly with a measuring cup, spoon it into the measuring cup so that it's loosely packed.

The original recipe calls for castor sugar, which is more commonly used in the UK. You can certainly use granulated sugar as is, but I suggest pulsing it in a blender or food processor for 15 seconds or so to achieve a finer texture.

Recipe From: It's Not Complicated | Gluten-Free Almond Cookies
Nutrition Information
Serving Size: 1 cookie Calories: 66 Fat: 3.4g Saturated Fat: 0.2g Carbohydrates: 7.8g Sugar: 6.7g Sodium: 3mg Fiber: 0.8g Protein: 1.8g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/almond-cookies/