Gluten-Free Almond Cookies
These 5 ingredient cookies will become your new favourite sweet treat! 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.
Servings 24 cookies
- 3 cups almond meal or flour - spooned into the cup, loosely packed See Note 1
- 1 cup caster/superfine sugar
- 1/8 tsp almond essence or to taste
- 3 egg whites
- 1 cup flaked almonds
- icing sugar to dust optional
Preheat oven to 180 Degrees C (360 F).Place non-stick baking paper onto oven trays.
Put almond flakes into a flat bowl or onto a plate.
Combine almond meal, sugar and almond essence in a large bowl. Add the lightly beaten egg whites and stir until the mixture forms a firm paste.
Roll small balls of the mixture, about 3 cm (or 1 1/4 inch) in diameter in the flaked almonds.
Place the balls onto baking paper-lined oven trays and gently flatten them a little.
Bake for about 12-15 minutes or until the biscuits are lightly browned.
Cool on racks.Store in an airtight container for up to a week. The cookies can also be frozen - see Note 3.
Almond meal and almond flour are similar ingredients. Both are made from finely ground almonds but one is made from blanched almonds which have had the skins removed and one from the whole almond. Blanched almond meal has a fine texture, the one made from the whole almond has a coarser texture and darker colour due to the skin. Often, the one made from blanched almonds will be labelled almond flour but this is not always the case. The names are often used interchangeably. I recommend that you select the product by whether they are blanched or unblanched rather than by meal or flour.
Both are able to be used in this recipe, but the colour will vary if you use the whole almond variety.
All ovens vary in temperature slightly, and as such we have provided a time range for doneness on this recipe.
- The Almond Cookies freeze well - once baked, allow them to cool completely. Store in an airtight container for up to three months. If you prefer to freeze them raw, once the cookies are shaped, don't roll them in almond flakes. Put them in an airtight container, and when ready to bake, allow them to defrost, then roll in almond flakes and bake.
- Please note, the nutritional information is based on one cookie. Please note, the nutritional information is an estimate only.
Calories: 139kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Sodium: 6mg | Potassium: 37mg | Fiber: 2g | Sugar: 9g | Calcium: 41mg | Iron: 0.7mg