Ingredients
Scale
- 1 (8 oz) can of almond paste
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 2 large egg whites (room temperature)
- 1/2 teaspoon almond extract
- Powdered sugar (for dusting)
- Optional: Sliced almonds (for topping)
- Optional: A dash of vanilla extract (for a twist)
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Break up the almond paste into small pieces in a mixing bowl.
- Add the granulated sugar, powdered sugar, and salt. Use your fingers or a fork to combine everything until the mixture looks crumbly.
- In a separate bowl, beat the egg whites until they’re frothy and soft peaks form.
- Add almond extract (and optional vanilla if using) to the egg whites.
- Gently fold the egg whites into the almond paste mixture until everything is fully combined into a sticky dough.
- Scoop out tablespoon-sized portions of the dough and place them onto the prepared baking sheet, spacing about 2 inches apart.
- Dust the tops lightly with powdered sugar and add sliced almonds if desired.
- Bake for 18–22 minutes, or until the edges are lightly golden and the tops are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months. Add zest or dip in chocolate for variations.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: almond cookies, gluten-free cookies, almond cloud, chewy cookies, holiday baking