This almond cookie recipe is a delectable treat at any time.
The good news is that those who are wheat intolerant can enjoy them too, since they contain no flour.
Gluten free dessert recipes are a real treat for those who cannot tolerate wheat gluten.
These little gems are also dairy free, which makes them quite allergy friendly.
Gluten free recipes can be difficult to find and sometimes contain so many strange sounding ingredients that they can be a bit intimidating.
Not this almond cookie recipe! Ground almonds take the place of flour in these delicate cookies.
They are also referred to as macaroons, but not to be confused with coconut macaroons.
The pecan halves in this recipe are optional but add great taste and make the cookies look fabulous when baked.
The cookies will stick to the pan, so the best way to bake them is to use a silicone mat as you see on the right side of the page. Silicone baking mats ensure that nothing sticks and can be reused for years.
Note that a “scant” 3/4 cup of sugar means a touch less than the amount stated and certainly not a heaping measure full.
If you want this to be an even healthier diabetic recipe, cut the amount of sugar down to 1/2 cup or use 3/4 cup coconut sugar.
Almond Cookie Recipe (It's Gluten Free!)
- 2 cups ground almonds
- 3/4 cup sugar, *scant, see Note below
- 1 egg white
- 1/4 teaspoon almond extract
- 18 pecan halves, optional
- Preheat the oven to 350°F.
- Place the ground almonds and sugar in a medium bowl. Using a whisk, beat the egg white and almond extract in a small bowl until frothy and beginning to hold its shape. Do not beat it into a hard meringue, but until just about the time you begin to get soft peaks.
- Gradually beat the egg mixture into the ground almonds and sugar until the mixture becomes a fairly stiff paste. You may not need all the egg white. Make sure that you do not make the mixture too soft.
- Drop the cookie mixture by the tablespoonful, 1 inch apart on a baking sheet that is lined with a non-stick liner or baking parchment. Flatten the mixture slightly with a fork dipped in water or to keep a smoother surface, use your fingers dipped in a bit of water. If you wish, gently press a pecan half into the center of the cookie.
- Bake for 10-12 minutes at 350°F, or until just set, but still still soft inside. Do not allow the macaroons to go brown, as they should be fairly pale. Transfer the cookies to a wire rack and leave them to cool until they are firm before removing them from the baking sheet. Place them on a rack to let them cool completely. Store in an airtight container.
- Makes 16-18 cookies, but the recipe can easily be doubled.
- See more notes below.