You’ll love these almond cookies for their simplicity, flavor, and versatility. With minimal prep time and pantry-friendly ingredients, they come together quickly without sacrificing taste. Whether you prefer them soft or with a bit of crunch, they’re naturally gluten-free (depending on the recipe), making them a great option for a variety of diets. The lovely almond aroma and lightly sweet finish make them irresistibly addictive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Almond flour
Granulated sugar
Egg whites
Almond extract
Sliced almonds (optional for topping)
Pinch of salt
Directions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, sugar, and salt.
In a separate bowl, lightly beat the egg whites until frothy.
Add the egg whites and almond extract to the dry ingredients and stir until a sticky dough forms.
Scoop tablespoon-sized portions and roll into balls or drop directly onto the prepared baking sheet.
If desired, press a few sliced almonds on top of each cookie.
Bake for 18–20 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 20 cookies. Prep time: 10 minutes Cook time: 20 minutes Cooling time: 10 minutes Total time: 40 minutes
Variations
Dip the cooled cookies in melted dark or white chocolate for an elegant touch.
Add a touch of orange or lemon zest to the dough for a citrusy twist.
Replace almond extract with vanilla extract for a more subtle flavor.
Use coconut sugar instead of white sugar for a deeper, caramel-like sweetness.
For a chewier version, slightly underbake the cookies by 2 minutes.
Storage/Reheating
Store almond cookies in an airtight container at room temperature for up to 5 days. To freeze, place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use regular flour instead of almond flour?
No, almond flour is essential for both flavor and texture in this recipe. Substituting it with regular flour will change the outcome significantly.
Are these cookies gluten-free?
Yes, they are naturally gluten-free if all ingredients used are certified gluten-free.
Can I use whole eggs instead of just egg whites?
Using whole eggs will make the dough too wet. Stick to egg whites for the right consistency.
What type of almond flour is best?
Use finely ground blanched almond flour for the best texture. Almond meal (with skins) can make the cookies grainy.
How do I keep the cookies from spreading too much?
Chilling the dough for 15–30 minutes before baking can help reduce spreading if your dough is too soft.
Can I make these cookies vegan?
You can try substituting aquafaba (chickpea brine) for egg whites, but the texture may vary slightly.
How can I make the cookies crispier?
Bake them a few minutes longer until the edges are golden and let them cool completely on the baking sheet.
Why are my cookies crumbly?
Overbaking or using coarse almond meal can cause crumbly cookies. Stick to blanched almond flour and watch your baking time.
Can I use almond paste instead?
No, almond paste has a different moisture and sugar content, which would alter the recipe.
Do these cookies need to be refrigerated?
No, they can be stored at room temperature in an airtight container, but they can also be refrigerated for longer freshness.
Conclusion
Easy Almond Cookies are the perfect combination of simplicity and flavor. Whether you’re baking for guests, preparing for a festive occasion, or just indulging in a homemade treat, these cookies offer an elegant yet effortless solution. With minimal ingredients and big almond flavor, they’re bound to become a staple in your cookie repertoire.
Easy Almond Cookies are crisp on the outside and tender on the inside, made with just a few simple ingredients. These naturally gluten-free cookies are full of rich almond flavor and perfect for holidays, entertaining, or everyday snacking.
Ingredients
2 cups almond flour (finely ground, blanched)
¾ cup granulated sugar
2 large egg whites
½ teaspoon almond extract
Pinch of salt
Optional: sliced almonds for topping
Instructions
Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together almond flour, sugar, and salt.
In a separate bowl, lightly beat egg whites until frothy.
Add the egg whites and almond extract to the dry ingredients and mix until a sticky dough forms.
Scoop tablespoon-sized portions and roll into balls or drop onto the prepared baking sheet.
Optional: press sliced almonds onto the tops of the cookies.
Bake for 18–20 minutes, or until edges are lightly golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use blanched almond flour for a smooth texture—avoid coarse almond meal.For chewier cookies, underbake by 1–2 minutes.Add citrus zest for a twist of flavor.Cookies can be dipped in melted chocolate for a fancier presentation.Chill dough for 15–30 minutes if it’s too soft or sticky.
