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–+ servings
Three chewy almond cookies stacked on top of each other.

Chewy almond cookies

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AuthorMilena M
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. These cookies are a must.
Gluten-free. Dairy-free.
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Prep Time10 minutes
Cook Time18 minutes
Servings19 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

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Preheat the oven to 350F (180C).
  3. Beat the egg whites until medium peaks.
    60 grams egg whites
  4. 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
  5. 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
  6. Form equal-sized balls using a 1.5-inch diameter cookie scooper or by using a kitchen scale.
  7. You can leave them round or flatten them a bit (see photos).
  8. 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
  9. 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.
  10. Bake them on the middle rack for 18-22 minutes or until golden.
  11. 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.
  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.