Almendrados are tasty almond cookies from Spain. People often make them during holidays and special events. These cookies come from Spain’s history with almonds.
They’re naturally gluten-free and super easy to make with just a few ingredients. Their rich almond taste and chewy texture make them hard to forget.
These cookies don’t use added fats. They get their moisture from the natural oils in the almonds. Many times, they have a touch of citrus and cinnamon, making them great with coffee or sweet wine.
Ingredients:
- 2 cups almond flour (or finely ground almonds)
- 3/4 cup sugar
- 2 large eggs, separated
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- Whole almonds for decoration (optional)
- Powdered sugar for dusting (optional)
Instructions:
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a bowl, mix almond flour, sugar, cinnamon, and lemon zest.
- In another bowl, whisk the egg whites until soft peaks form.
- Carefully fold the egg whites into the almond mix until it looks like dough.
- Use your hands to roll the dough into small balls (about 1 inch wide) and place them on the baking sheet.
- Flatten each ball a bit with your fingers.
- If you want, press a whole almond into the top of each cookie for decoration.
- Brush the tops of the cookies with the beaten egg yolks to make them golden when baked.
- Bake for 15–18 minutes, or until the edges are lightly golden.
- Let them cool on the baking sheet for 5 minutes, then move to a wire rack.
- If you like, dust cooled cookies with powdered sugar before serving.
