Ingredients
Scale
- 3 large egg whites, room temperature
- 3/4 cup (90 g) powdered sugar, sifted
- 1 cup (96 g) blanched almond flour, finely ground
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon almond extract (optional)
- 1/4 cup sliced almonds or chopped almonds for topping (optional)
Instructions
- Preheat oven to 325°F (163°C). Line two baking sheets with parchment or a silicone mat.
- In a clean bowl, whisk egg whites with an electric mixer until foamy; add a pinch of salt and whisk to soft peaks.
- Gradually add powdered sugar and whip to stiff, glossy peaks (2–3 minutes).
- Add almond extract and briefly mix.
- Fold in almond flour in two additions using a rubber spatula, preserving as much air as possible. Do not overmix.
- Drop rounded tablespoons (or pipe using a large round tip) onto the prepared sheets, spacing 1.5 inches apart. Top with sliced almonds if using.
- Chill 15–30 minutes for neater tops (optional).
- Bake for 12–15 minutes, rotating sheets halfway, until edges are just golden.
- Cool on sheet for 10 minutes before transferring to a rack.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg