Greek Almond Cookies
These Greek Almond Cookies are easy melt in your mouth almond flour cookies coated with crunchy toasted sliced almonds. Plus, these are also naturally gluten-free with keto friendly option.
Ingredients
- 3 cups Almond Flour
- 3/4 cup Sugar (note 1)
- 3 large Egg Whites (note 2)
- 1/4 teaspoon Salt
- 1 teaspoon Almond Extract
- 1/3 cup Sliced Almonds
Directions
- 1
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and lightly oil with cooking oil spray.
- 2
In a large bowl, stir almond flour, sugar, and salt. Set aside.
- 3
In another bowl or the bowl of your stand mixer, whisk egg white and almond extract until fluffy and medium peak form - it means the egg whites hold their shape fairly well but are not ultra-stiff.
- 4
Add the dry ingredients to the egg whites and use a silicone spatula to combine. Stir gently until it forms a cookie dough that sticks together. As you stir, the egg whites are incorporated into the dry ingredients. You shouldn't see any more lumps of egg white at the end.
- 5
Scoop out one tablespoon of dough, roll it between slightly greased hands to form a ball, and place it on the prepared baking sheet.
- 6
Repeat, leaving half a thumb of space between the cookies. They won't expand.
- 7
Flatten each cookie dough ball with the palm of your hand and press in a few sliced almonds on top.
- 8
Bake for 15-20 minutes or until golden brown.
- 9
Cool down on the sheet for 10 minutes without touching the cookies at all. They are fragile and soft at first and need time to firm up. Then transfer to a wire rack and cool completely at room temperature.
- 10
Store them for up to 4-6 days in a sealed box in the fridge or freeze them for up to one month in zip-lock bags.