Ingredients
Method
Preheat the Oven: Set your oven to 325°F (for a chewier center) or 350°F (for a crisper finish).
Prepare Baking Sheets: Line your baking sheets with parchment paper or lightly coat them with oil to prevent sticking.
Whisk Egg Whites: In a medium bowl, whisk egg whites for about 45 seconds until frothy (but not stiff).
Mix Dry Ingredients: In the same bowl, add almond flour, powdered sugar, and salt. Optionally, add almond extract for extra flavor.
Combine Wet and Dry: Gently fold the whisked egg whites into the almond flour mixture until a thick, smooth dough forms.
Shape Dough: Using a tablespoon, scoop out dough and form it into balls about the size of a golf ball. Place them on the baking sheet, spacing them about 2 inches apart.
Shape Tops: Lightly wet your fingers and press down on the tops of the dough balls to create a slight dimple or crosshatch pattern.
Bake: Place the baking sheet in the preheated oven. Bake for 10 minutes or until the tops are lightly golden and edges slightly darker.
Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Dust with Powdered Sugar: Once cooled, dust the cookies with powdered sugar for a traditional finish.
Notes
- If you prefer a more rustic texture, you can use almond meal instead of almond flour, though it will make the cookies slightly denser.
- The cookies can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
- You can freeze both the baked cookies and raw dough for later use.