Almond Cloud Cookies
There’s no remembering when and where I had my first Almond Cloud Cookie, but in the midst of the emphasis on cookies during the recent holidays, I just had the urge to try them. Quick, easy, and if you like almond like I do, heaven!
12-14 oz almond paste
1 cup (198g) sugar
1/4 tsp salt
1/2 cup (48g or 48ml) almond flour
2 large egg whites, lightly beaten (if you’re using liquid egg whites, use 60ml)
1 tsp almond extract (if you’re making these for someone who is by necessity gluten-free, be sure your almond extract is gluten-free)
Confectioner’s (powdered) sugar, for dusting
Preheat your oven to 325 deg; lightly grease two baking sheets, or line with parchment.
In the bowl of a stand mixer, crumble the almond paste, sugar, salt, and almond flour, blending until the mixture is uniformly crumbly (it should look like fine bread crumbs).
Add the egg whites in two additions, mixing to make a smooth paste.
Blend in the almond extract.
Scoop the dough by heaping tablespoons onto the prepared pans (a level tablespoon cookie scoop works, too). You should get about 24 cookies.
Dust the cookies generously with the confectioner’s sugar.
Use three fingers to press an indention into the center of each cookie.
Bake for 18-22 minutes, until just brown around the edges; remove and let cool on the pan, placed on a cooling rack.
You can store the cookies in an airtight container for up to 10 days; or you can freeze for longer storage.