Almendrados (Flourless Almond Cookies)

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.

Yield: Serves 24 (serving size: 1 cookie)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 103
  • Fat: 7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.2g
  • Carbohydrate: 8.5g
  • Fiber: 1.5g
  • Cholesterol: 8mg
  • Iron: 0.6mg
  • Sodium: 13mg
  • Calcium: 32mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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