Spanish Almond Cookies : 3 Pro Tips to Perfect Them
Almond cookies have become a beloved dessert across many cultures, celebrated for their rich flavor and unique texture. Among the myriad versions of almond cookies, Spain’s rendition known as "almendradas" stands out, deeply rooted in the country's rich Sephardic heritage. These cookies are a delightful treat and a reminder of the rich tapestry of history and tradition that shapes Spanish culinary culture.
Ingredients
- 250 g Almond flour
- 200 g Sugar
- Zest of 1 lemon
- 2 Egg whites
- A pinch of salt
- Whole almonds (for decoration, optional)
Instructions
- Preheat the Oven: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine almond flour, sugar, and lemon zest. Mix well.
- Whip Egg Whites: In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Combine Mixtures: Gently fold the whipped egg whites into the almond flour mixture. Use a folding motion to avoid deflating the egg whites.
- Shape the Cookies: Using a spoon, take portions of the dough and form balls about the size of a walnut. Place them on the prepared baking sheet, leaving space between them. If desired, place a whole almond on top of each cookie.
- Bake: Bake the cookies in the oven for 15–20 minutes, or until the edges are lightly golden. The centers should remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.