Almendrados (Flourless Almond Cookies)

Almendrados (Flourless Almond Cookies) Recipe
Photo: Johnny Autry; Styling: Cindy Barr
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.


Serves 24 (serving size: 1 cookie)
Total time: 1 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hours

Nutritional 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


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


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.

Marisol Perez,

Cooking Light

December 2011
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