Serves 30
33 min
Almond Cookies
Recipe GLPR0861a8e5a066c3
These delicate almond cookies are a traditional Jewish treat featuring ground almonds, whipped egg whites, and a hint of lemon liqueur. Light, tender, and naturally gluten-free, they make an elegant dessert or snack.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 egg whites
1 cup sugar
⅛ tsp kosher salt
1 lb finely ground blanched almonds
⅛ tsp almond extract
2 Tbsp lemon liqueur or limoncello
30 whole blanched almonds
Directions
Preheat your oven to 325°F. Line two large baking sheets with parchment paper.
Pour the egg whites into a large clean mixing bowl. Using an electric mixer on high speed, whip the egg whites until soft peaks form.
Gradually add the sugar to the whipped egg whites while continuing to beat on high speed, mixing until stiff peaks form and the mixture is glossy.
Gently fold the finely ground almonds, kosher salt, almond extract, and lemon liqueur into the meringue using a spatula until just combined. Do not overmix.
Transfer the mixture to a piping bag fitted with a round tip. Pipe small mounds about 1 inch in diameter onto the prepared baking sheets, spacing them about 1 inch apart.
Press one whole blanched almond gently onto the top of each cookie mound.
Bake for 15-18 minutes, until the cookies are set and lightly golden on the edges. The centers should remain slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
