These chewy almond cookies are not only delicious but also easy to make. With a hint of citrus from the lemon zest balancing out the sweetness, the crunchy almond coating pairs perfectly with the chewy texture. They happened to be gluten-free and dairy-free too. You’ll love them!
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Why you’ll love this recipe?
After making them so many times, we are still not tired of them. If you are looking for a quick and easy cookie recipe, then this is the one. They are perfect to share with family and friends. Take them to a picnic or a gathering. And you can add them to a Christmas cookie box.
With a cup of coffee or tea, these crunchy and chewy almond cookies are perfect to enjoy as an after-meal dessert or a pick-me-up afternoon snack. For people with food intolerance, these cookies are also dairy-free and gluten-free.
Ingredients notes
Almond flour. Using finely ground almond flour creates smooth dough and a more chewy texture.
Shaved almonds. They give crunchiness, complementing the chewy cookie.
Powdered sugar. Adds to the chewy texture.
Egg whites. It’s what binds all the ingredients.
Lemon zest. The touch of citrus complements the sweetness and levels up the flavor.
How to make chewy almond cookies?
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Beat the egg whites until medium peaks.
Step 2: Sift the powdered sugar and almond flour over the egg whites. Add the salt, vanilla, and lemon zest. Form the dough.
Step 3: Scoop equal-sized portions. Roll each one between your palms, forming a ball, and flatten it a bit or leave it round.
Step 4: Slightly whisk an egg white and dip each cookie in it. Coat the cookie with shaved almonds.
Step 5: Place the cookies on a parchment paper-lined tray about 1 inch apart.
Step 6: Bake the cookies until golden brown. Dust with powdered sugar. Let them cool on a cooling rack.
Recipe Tips
Use a kitchen scale. To avoid any issues with the dough and final product, I highly recommend weighing the egg whites. Eggs can vary in size, and the dough might end up being too dry or too wet.
Additions and substitutions
Instead of almond flour, you can make these chewy almond cookies with finely ground hazelnuts. If you don’t have shaved almonds, you can use chopped almonds. They’ll look different but still have the crunchy effect.
These gluten-free almond cookies can also be made vegan if you substitute the egg whites with aquafaba (the liquid from cooked chickpeas).
You can also add spices such as cinnamon to the dough. Poppy seeds will be nice too, adding extra nuttiness and crunch. You can even add some mini chocolate chips or chopped chocolate.
Storage and reheating
Keep these chewy almond cookies at room temperature for up to a week. You can freeze them well-sealed in a plastic bag for up to 3 months. Defrost them at room temperature. They might lose their crunchy texture, but they’ll still be delicious.
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Chewy almond cookies
Ingredients
- 60 grams egg whites, from ~2 eggs
- 250 grams almond flour, 2 ¼ cups
- 195 grams powdered sugar, 1 ½ cups + extra for dusting
- 1/4 teaspoon salt
- 1-2 teaspoons vanilla extract
- 1 teaspoon almond extract, optional
- Lemon zest from one lemon
- 1 egg white for coating, if needed
- 100 grams shaved almonds
Instructions
- Preheat the oven to 350F (180C).
- Beat the egg whites until medium peaks.60 grams egg whites
- Sift the almond flour, powdered sugar, and salt straight over the bowl with the egg whites.250 grams almond flour, 195 grams powdered sugar, 1/4 teaspoon salt
- Add the vanilla extract, almond extract if using any, and the lemon zest. Mix until smooth dough. You can switch to forming the dough using your hands until no dry flour remains.1-2 teaspoons vanilla extract, 1 teaspoon almond extract, Lemon zest from one lemon
- Form equal-sized balls using a 1.5-inch diameter cookie scooper or by using a kitchen scale.
- You can leave them round or flatten them a bit (see photos).
- If the almonds don't stick to the cookies, then slightly whisk an egg white and dip each cookie in it. Then roll in the shaved almonds.1 egg white for coating, 100 grams shaved almonds
- Place the cookies in a parchment paper-lined baking tray. You don’t need to leave too much space between the cookies, 1 inch is enough.
- Bake them on the middle rack for 18-22 minutes or until golden.
- Remove them from the oven. While still hot, dust some powdered sugar on top if you'd like, and carefully transfer to a cooling rack. Enjoy!
Notes
- Use a kitchen scale. To avoid any issues with the dough and final product, I highly recommend weighing the egg whites. Eggs can vary in size, and the dough might end up being too dry or too wet.