These soft & chewy almond cookies are the best! The secret is to blanch and grind the almonds yourself. The freshness makes a big difference. If you are short of time, you can buy blanched almonds, or even almond meal. Just don't use almond flour.
Cook Time 10minutes
Total Time 10minutes
Author Homemade Italian Cooking with Cara
3eggs whiteslarge eggs at room temperature
3cupsmedium coarse-ground rawblanched almonds (can also use almond meal)
¼tsp.of fine salt
Preheat the oven to 325F. Line baking sheet with a silicone mat or baking parchment.
Blanch and grind the almond to make a coarse-ground almond meal.
Mix almond meal, sugar, and salt together in a large bowl.
Using a hand mixer, beat the egg whites to semi-stiff peaks.
Gently fold in the egg whites and almond extract to the almond meal mixture and mix until you get a dough that can be gently packed with your hands to form cookies.
Using an tablespoon-size ice cream scoop, scoop out dough and lightly form a ball in your hands. The size of the cookie is up to you. The size of a apricot or walnut works best.
Roll ball in the powdered sugar and place on the baking sheet.
Repeat with the remaining dough until you've used it all up. Leave a bit of space between the cookie balls as they will expand slightly during cooking.
Use your palm to gently squash the cookie balls, then place in the oven to cook for 15 minutes.
Take out of the oven, leave to cool for 10 minutes then remove from the baking tray.
Serve warm, or allow them to cool completely on a cooling rack.
Tip: To quickly and easily blanch almonds, pour boiling water of the almonds in a small bowl. Let them sit for 2-3 minutes. Drain, place in a tea towel and rub together. For any remaining almonds with the skin still on, just squeeze the almond and the skin should slide right off. If the skin does not come right off, soak in boiling water a little longer. It is easiest to work in small batches. Grind the freshly blanched almond in a blender until a coarse meal. This method is not only cheaper than buying ground almond meal but produces a fresher tasting cookie.