Description
These elegant Greek almond cookies feature a crisp, golden exterior and a soft, chewy heart that celebrates the pure flavor of almonds. Naturally gluten-free and incredibly simple to prepare, they bring the timeless taste of the Mediterranean to your dessert platter.
Ingredients
- 3 cups superfine almond flour
- 5 large egg whites, divided
- 1 cup superfine sugar
- 1 teaspoon almond extract
- Pinch of cream of tartar
- 1/4 teaspoon salt
- Slivered almonds, for garnish
Instructions
- Preheat your oven to 325°F (165°C) and line two large baking trays with parchment paper.
- In a medium bowl, sift together the almond flour and salt to remove any clumps.
- In a large clean glass or metal bowl, beat 3 egg whites with the cream of tartar using a hand mixer until stiff peaks form.
- Gradually add the superfine sugar and almond extract, beating until the mixture is thick, glossy, and holds its shape.
- Gently fold the sifted almond flour and salt mixture into the egg whites using a rubber spatula, being careful not to deflate the air.
- Add the remaining 2 egg whites and use the mixer to combine until the dough becomes a thick, pipeable batter.
- Fit a piping bag with a star tip and pipe cookies about 1 inch high onto the prepared trays, leaving an inch of space between them.
- Press a slivered almond into the center of each cookie and bake for 17 to 19 minutes until the bottoms are light golden.
- Allow the cookies to rest on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the most successful meringue, ensure your egg whites are at room temperature and your mixing equipment is completely free of any oily residue. If you do not have a piping bag, these can also be formed using a small cookie scoop or two spoons for a more rustic, home-style appearance.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: Greek