Description
Enjoy the light and airy goodness of Almond Cloud Cookies, made with almond flour and flavored with vanilla and almond extracts. Topped with sliced almonds and a sprinkle of powdered sugar, these delightful treats are perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup sliced almonds (for topping)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine almond flour, powdered sugar, salt, and baking powder. Whisk together to ensure no lumps remain.
- In a separate bowl, beat the egg whites until frothy (not stiff peaks). Add vanilla and almond extracts to the egg whites.
- Gently fold the egg white mixture into the dry ingredients using a spatula until combined. The batter should be thick and slightly sticky.
- Cover the bowl with plastic wrap or a kitchen towel and refrigerate for 15-20 minutes.
- Line two baking sheets with parchment paper.
- Drop rounded tablespoons of batter onto the prepared baking sheets, leaving space between each cookie.
- Gently press sliced almonds on top of each cookie.
- Bake in the preheated oven for 12-15 minutes, until lightly golden around the edges but still soft in the center.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired.
- Enjoy your cookies on a platter or in a cookie jar.
Notes
- Ensure the egg whites are not whipped to stiff peaks; a frothy consistency is sufficient for the desired texture.
- For best results, allow the cookies to cool completely on a wire rack to maintain their texture.
- These cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes