Dessertsbonappetit3.8
Almond Cookies
Naturally gluten- and dairy-free, this easy recipe for flourless almond cookies has a hint of rose water. Make them for Passover, New Year’s Eve, or anytime.
👥 24 Servings🔥 Cook: 20 min👤 Jake Cohen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●baking sheet
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat oven to 350°. Whisk 2 cups almond flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. ground cinnamon or cardamom (if using) in a medium bowl to combine.
2
Whisk 2 large egg whites, 1 cup (200 g) sugar, and 1 Tbsp. rose water in a large bowl just until foamy (don’t get carried away; you’re not making meringue). Fold almond flour mixture into wet ingredients with a rubber spatula until incorporated.
(192 g) almond flour2 cupslarge egg whites2(200 g) sugar1 cup. rose water, plus more for hands1 Tbsp
3
Add a few drops of rose water to a small bowl of room temperature water; dip hands in bowl to moisten (this allows you to make pretty round cookies and not a sticky mess, while also fortifying the cookies with a little more rosiness). Scoop out tablespoonfuls of dough and form into balls between your hands, moistening your hands with more rose water mixture as needed. Transfer to 2 parchment-paper-lined baking sheets as you work, spacing 2" apart. Gently press 1 almond (from 24 raw almonds) into top of each cookie.
(192 g) almond flour2 cups(200 g) sugar1 cupraw almonds24
4
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until spread out and edges are golden, about ⏱️ 15 minutes. Let cool on baking sheets.
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