Italian Almond Cookies
If you love almond, you'll love these Almond Cookies! They are easy to make and are sure to be a family favourite. Gluten and dairy free, so everyone can enjoy them!
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Ingredients
- 2 Cups Almond Meal (Ground Almonds)
- ½ Cup Caster Sugar
- 2 Tsp Lemon Zest
- 1 Tsp Mandarin Zest
- ½ Tsp Almond Extract
- 2 Tsp Honey
- 2 Egg Whites, room temperature
- Pinch of Salt
- 1 Egg White
- 1 Cups ½ Flaked Almonds
Main:
Almond Coating:
Method
- Preheat oven to 180C/350F.
- In a large bowl mix combine the almond meal, sugar, almond extract, salt, lemon and mandarin zest. Whisk together until zest and almond extract is evenly distributed.
- In another bowl beat the 2 egg whites and honey to soft peaks, approximately 2 minutes.
- Fold the beaten egg whites gently into the almond mixture.
- Forming & Coating Cookies:
- Whisk the egg white with a fork until foamy. Place flaked almonds in another bowl.
- Scoop up about 1 tablespoon of the mixture and shape into a ball (they don't need to be a perfect round ball).
- Whisk the egg white with a fork for coating. Drop the ball into the egg white and roll to coat. Use 2 forks to turn to coat then pick up and place in the flaked almonds.
- Coat cookies with almonds and place on a baking tray lined with parchment paper. Bake in oven for 12-15 minutes until golden brown. Don't overbake! The cookies will be soft, but will crisp up as they cool.
- Transfer to a rack to cool completely. Dust with icing sugar before serving.
- Store in an airtight container up to 7 days.
- Enjoy!