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Almendrados (Flourless Almond Cookies)

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 20 mins
Total time 1 hr
Yield Serves 24 (serving size: 1 cookie)
Very little wheat is grown in Alicante, Spain, but almond trees abound, so a number of traditional desserts in the region use ground almonds in place of—or to supplement—precious flour. The almond base gives these flourless cookies a wonderfully nutty flavor.

Ingredients

  • 2 cups whole blanched almonds
  • 2/3 cup sugar
  • 4 teaspoons grated lemon rind
  • Dash of salt
  • 1 large egg
  • Cooking spray
  • 1 teaspoon ground cinnamon
  • 24 whole blanched almonds

Nutrition Information

  • calories 103
  • fat 7 g
  • satfat 0.6 g
  • monofat 4.4 g
  • polyfat 1.6 g
  • protein 3.2 g
  • carbohydrate 8.5 g
  • fiber 1.5 g
  • cholesterol 8 mg
  • iron 0.6 mg
  • sodium 13 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place 2 cups almonds in a food processor; process until finely ground. Add sugar, lemon rind, salt, and egg; pulse 10 times or until dough forms a ball.

  3. Shape dough into 24 balls, about 1 tablespoon each. Place 1 inch apart on baking sheets coated with cooking spray. Sprinkle evenly with cinnamon. Gently press one whole almond into the center of each dough ball. Bake at 350° for 16 minutes or until edges are golden brown. Cool 5 minutes on pans. Remove from pans; cool on wire racks.