A traditional almond cookie with a crisp exterior, moist center, and rich almond flavor. Made without flour using only almonds, egg whites, and sugar, these elegant treats are suitable for a gluten-free diet.
Beat the egg whites in a clean bowl until foamy. Gradually add the sugar and beat until the mixture is thick and glossy.
Use a spatula to gently fold in the almond flour and bitter almond extract, lifting from the bottom to keep the mixture airy. The result will be a sticky, shapeable dough.
With wet hands, take pieces smaller than a walnut and roll them into balls. Space them apart on a parchment-lined baking sheet, place an almond on each, and press lightly. Let rest for 10 minutes.
Bake in an oven preheated to 160°C / 320°F for about 20 minutes, until the surfaces crack and the edges are lightly browned. Do not overbake; the centers should remain moist. Let cool before removing from the parchment.
Important: Start beating the egg whites until foamy before adding the sugar; well-beaten whites create the cookies’ cracked, crisp surface. These cookies contain no flour and are gluten-free. They contain eggs and tree nuts (almonds), but no dairy. They may stay pale in the oven; that is normal. Allergen note: The ingredient list includes eggs and tree nuts. Check packaged products for other allergens.
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