PIES AND TACOS
With their crisp exterior, chewy center, and rich almond flavor, they’re a delightful addition to your dessert table or afternoon tea.
Preheat your oven to 350°F (175°C) and line two or three baking sheets with parchment paper. In a large mixing bowl, sift the almond flour to break up any lumps, then mix it with the white sugar until evenly combined.
In a separate bowl, beat the egg whites and salt using a stand mixer fitted with the whisk attachment or a hand mixer. Whip on high speed for about 4 minutes until stiff peaks form.
Divide the dough into 36 equal portions. Roll each portion into a ball using your hands. Place the powdered sugar with a pinch of salt in a shallow bowl and roll each cookie ball in the powdered sugar until fully coated. Arrange the coated cookie balls on the prepared baking sheets, spacing them about 3 inches apart.
Press a whole almond gently onto the top of each cookie ball, flattening it slightly. Don’t worry if the cookies crack a little—it adds to their rustic charm.
Bake the cookies in the preheated oven for 15 minutes, or until they’re lightly golden and firm on the outside. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving.
You can also make it Chocolate-Dipped Almond Cookies! Once cooled, dip half of each cookie into melted dark or milk chocolate. Let the chocolate set on parchment paper before serving for an indulgent twist.
Topped with a whole almond for an extra touch, these cookies are as beautiful as they are delicious.