Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

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.

Marisol Perez
Recipe by Cooking Light December 2011

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Serves 24 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

103 calories; fat 7g; saturated fat 0.6g; mono fat 4.4g; poly fat 1.6g; protein 3.2g; carbohydrates 8.5g; fiber 1.5g; cholesterol 8mg; iron 0.6mg; sodium 13mg; calcium 32mg.
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