A traditional cookie with a crisp exterior, a moist interior, and an intense almond aroma. Since it's made only with almonds, egg whites and sugar without flour, it's an elegant treat that those on a gluten-free diet can enjoy with peace of mind.
Whisk the egg whites in a clean bowl until they start to foam, then add the sugar little by little to get a dense, glossy mixture.
Fold in the almond flour and bitter almond essence with a spatula, mixing from the bottom up without knocking out the air. You'll end up with a sticky dough that can be shaped.
With wet hands, take walnut-sized pieces and roll into balls, arrange spaced apart on a baking-paper-lined tray, place an almond on top of each and press down lightly. Let rest for ten minutes.
Bake in an oven preheated to 160 degrees for about twenty minutes, until the tops crack and the edges turn light brown. Caution: don't overbake, the inside should stay moist. Once cooled, peel off the paper.
Important: Start whipping the egg whites into foam before adding the sugar; well-whipped whites create the cookie's cracked, crisp surface. Contains no flour, gluten-free. Contains egg and tree nuts (almonds); contains no dairy. It doesn't brown quickly in the oven — staying light in color is normal.
If you let the cookies rest for ten minutes after placing them on the tray before baking, their surface dries out and more pronounced, attractive cracks form as they bake.
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