These dainty almond cookies are so light, you’ll find it hard to eat just one! They have a sweet almond flavor that easily compliments tea or coffee.
Not long ago I was trying to figure out what cookies I should make for a Christmas party. Always a rebel, I decided to go against my chocolate-loving nature and make these almond cookies.
Valentine’s Day is just around the corner, and I think a batch of almond cookies might be just the thing to jazz up a Valentine’s Day party! I love that each batch cooks in just a few minutes. Who has all day to spend in the kitchen? Not this mama!
Before you start, there are a few things you need to know about this recipe. It calls for superfine sugar, which is now the same as powdered sugar or regular granulated sugar. This is the best sugar for the recipe because it is quickly absorbed by the eggs. Also, the cooking times will vary depending on your oven. Ours runs hot, so t have to watch my cookies when I’m baking. Things can go from wet dough to burnt dough in a second!
Dainty Almond Cookies Recipe
Start with egg whites. Beat them using a mixer (I have this one, it’s only $15 right now on Amazon!) until they are frothy. Add in that superfine sugar slowly, not all at once.
The trick to evenly-baked cookies is to drop a very small amount of dough, then spread it out evenly with a fork or spatula. I used a teaspoon measure to form each cookie.
Ingredients:
2 egg whites
½ cup superfine sugar
2 tsp. unsalted butter, melted
Almond extract (just a few drops)
4 Tbsp. sliced almonds
1 Tbsp. flour
parchment paper for baking
Preheat the oven to 350º.
Beat the egg whites in a bowl until frothy. You may have to use a high speed setting to get a bubbly consistency. Slowly pour in the sugar, then add the butter and a few drops of almond extract. Set the mixer aside and gently mix in the flour and 3 Tbsp. of the almonds.
Place parchment on a baking sheet. Using a teaspoon measure, drop dough onto the parchment paper. Sprinkle 2-3 of the remaining sliced almonds on top of each cookie. Bake at 350º for 6-8 minutes or until golden. Move the parchment paper to a baking rack for cookies to cool. Once completely cooled, carefully separate the dainty almond cookies from the parchment paper. Makes about 24 cookies.
Tip: Use a cool cookie sheet for each batch. A hot baking sheet will cause the butter to cook more quickly.
