With a flakey sugary crust on the outside and a smooth, soft, and buttery inside, these almond enriched cookies are a true treat. I love to eat these with a cup of freshly brewed coffee.
At a bakery I used to work for, we made these using almond frangipane, resulting in a gooey, sweet, delicious cookie, but until I figure out how to replicate that, this traditional recipe does the trick just dine.
A splash of Italian Amaretto is added for additional notes of almond and complexity.
WHY YOU’LL LOVE THIS RECIPE
- Easy to prepare
- Less than 10 ingredients
- Simple, wholesome ingredients
- Rich almond flavor
- Super soft texture
- Absolutely delicious!
These do have Amaretto liqueur infused into the cookie for a boost of flavor, however, if you prefer to make these without alcohol, just substitute the Amaretto for 1 tbsp of almond extract. They will taste just as delicious and be child-friendly!
If you are a huge almond fan, you can add an additional tablespoon of almond extract.
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Large mixing bowls
- 3 egg whites (90g)
- 3 cups (360g) almond flour
- 1/4 tsp sea salt
- 1 cup plus 3 tbsp (245g) granulated sugar, plus extra for rolling
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 2 tbsp amaretto
- 1/2 cup (60g) powdered sugar for dusting
Preheat the oven to 325°F (165°C).
In a large mixing bowl, use an electric mixer to beat the egg whites until stiff peaks form.
In a separate mixing bowl, sift the almond flour and granulated sugar together.
Add a third of the almond and sugar mixture into the egg whites and fold the mixture.
Add the vanilla, almond, and amaretto to the mixture and fold it into dough.
Add another third of the almond sugar mixture into the dough and fold it
Add the remaining third of almond sugar mixture into the dough and fold it. The dough should be thick and past-like.
Scoop two tablespoons worth of cookie dough mounds out of the mixing bowl and place them on a plate of granulated sugar. Roll the scoops of cookie dough into the sugar, then make balls in your hands.
Coat each ball in powdered sugar, coating them evenly.
Line a baking sheet with parchment paper and place the cookies on top. Space each cookie at least 3 inches away from one another.
Bake the cookies for 20 to 25 minutes, or until slightly browned on each side.
Allow the cookies to cool for at least 15 minutes before serving.
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