Gluten-Free Almond Cookies

This is one of the easiest recipes we will share on the blog. The cookies are very simple to make; to the degree that I believe they are foolproof.

Both the experienced cook and the novice will enjoy how easy it is to make these Almond Cookies.

Containing just 5 ingredients they will take about 10 minutes to mix and another 15 minutes to bake.

You will be enjoying these with a cup of tea or coffee in roughly 30 minutes.

There’s no creaming of butter and sugar; the dough is easily stirred together by hand in just a couple of minutes.

Just mix the almond meal, caster sugar, almond essence and egg whites in a bowl.

Roll the dough into small balls, roll the balls in flaked almonds and then bake. That’s it! They’re so simple.

Inspiration for this recipe:

This recipe was given to me by a dear Italian friend. It has been in her family for many years. Some years ago, I made these biscuits for a shop I was working in at the time.

At that time, more and more people were discovering they couldn’t tolerate gluten, and the biscuits sold out on a daily basis.

I am so happy to be sharing this recipe with you today, so more people can continue to enjoy it. Even if you do not need to eat a gluten-free or dairy-free diet, I am sure you will appreciate these cookies just as much.

Further, this is a great way to use egg whites which are leftover from recipes which require egg yolks only.

Why you’ll love this recipe:

This is a great way to use egg whites which may be leftover from recipes which require egg yolks only.

My Almond Cookies are quickly and easily made.  They are so simple to make that I believe they are foolproof.

They are ideal for those who have baking experience. Additionally, if you lack experience these will be a great confidence booster.

Being both gluten-free and dairy-free they are suitable for many people with specific dietary requirements.

You can freeze the Almond Cookies both prior to baking and after. This is a great advantage around the festive season. You can freeze them for one month.

If freezing those which are baked, ensure that you freeze them on a baking tray, covered with cling wrap so they don’t dry out.

Ensure that they are not touching each other and when frozen transfer them to an airtight, freezer container.

Similarly, if you have rolled them you can freeze them individually, on a baking tray and covered with cling wrap,  before storing in an airtight, freezer container.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Almond Meal/Flour – The terms almond meal and almond flour are often used interchangeably. The meal/flour can be made from whole or blanched almonds. Almond meal/flour is not actually “flour” but finely ground almonds. When ground from whole almonds the texture will be slightly more coarse than when ground from blanched.

Caster/Superfine Sugar – this sugar dissolves more readily than granulated sugar. If you don’t have any it is easy to make your own. Use a high-speed blender or food processor and pulse a few times until the sugar grains are smaller in size.

Egg Whites – Egg Whites are a fantastic ingredient to have on hand – if you have leftover whites, you can store them in the freezer in an airtight container. See below for some ways to use up the egg yolk! If you are looking for an egg free option, try my Vegan Almond Cookies.

Flaked Almonds – adds great texture to the outside of the Almond Cookies.

Almond Essence/Extract – use a pure version for the best flavour.

Step by Step Instructions:

I start by preheating my oven and preparing my baking tray.

Next, I prepare a flat bowl or plate with my flaked almonds.

In a bowl, combine the almond meal, sugar and almond essence. Add the lightly beaten egg whites, and combine well.

Roll small balls of the mixture and coat in the flaked almonds.

Place on a baking tray, and lightly press down to flatten.

Bake until the cookies are lightly browned. Allow to cool, and enjoy!

Tips for Success:

If you are just venturing into the world of gluten-free baking, these Gluten and Dairy Free Almond Cookies are a good place to start.

It can be a minefield when beginning to eat gluten-free. There are so many labels to check as gluten is an ingredient in many foods.

The biscuits contain almond meal which is a great substitute for flour. Almond flour is high in healthy fats, protein and fibre, and adds a sweet, nutty flavour to baking.

When you bite through the crunchy exterior of these biscuits you will discover a rich, chewy interior. The dense texture that the almond meal provides is deeply satisfying.

A good biscuit recipe is a must-have in your repertoire and you will find this one a keeper.

More delicious recipes for you to try:

Recipes to use your leftover egg yolks in:

Don’t let those egg yolks go to waste! Here are some great ways to use them up:

• Classic Key Lime Pie
• Lemon Curd
• Creamy Lemon Pie
• No-Churn Vanilla Ice Cream
• Or, make a custard or use as an egg wash on pastry!

More delicious biscuit and cookie recipes for you to try:

• Gluten-Free Caramel Cookies
• Pecan Puffs
• Flourless Peanut Butter Cookies
• Chewy Amaretti Cookies
• Jam Shortbreads
• Toffee Crisps
• Coffee Almond Cookies

I would love to know your thoughts when you try my delicious Gluten Free and Dairy Free Almond Cookies.

Be sure to leave a comment below!
Alex xx