If you love almonds these Almond Cloud Cookies are the perfect treat. Almost wholly composed of almonds and almond extract, they are chewy & light with a touch of sweet. And they’re gluten-free!
I love this recipe! I first found it on the King Arthur Flour site, adapted it slightly, and love how it comes out. It’s so easy and is comprised of ingredients that are naturally gluten-free 🙂 , just almond paste (make sure to get the gluten-free brand), sugar, egg whites and extract. See, simple!
What comes out is a chewy cookie with almond flavors that just burst in the mouth. It is light and sweet and, believe me, hard to stop eating at just one. And, since anyone would enjoy this cookie, it’s a great cookie to add to any buffet or cookie exchange.
It’s a new world out there, and many people have developed sensitivities, whether it’s gluten, dairy or nuts, that when hosting a party I think it’s important to make sure to have some gluten-free, dairy free and nut-free food on the table. Your “free” friends will thank you!
I also learned something new while baking these cookies this year. When I gathered all my ingredients to make them, I read on the almond paste package that you can roll it out and use it as a gluten-free crust. Did you know that? Neither did I! It’s something I will be trying out in the near future to see how well it works. If you’ve ever tried it I would love to know what you think. It would be perfect for making gluten-free pies for my daughter’s family while they’re here over the holidays.
Enjoy!
- 10- oz almond paste
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon gluten-free almond extract
- 1/8 teaspoon almond oil
- 2 egg whites
- Garnish: confectioner's sugar
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Preheat oven to 325 degrees. Prepare cookie sheets by lining with parchment paper or a silicone mat.
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In a medium bowl, beat almond paste, sugar, salt, extract and almond oil. Whisk egg whites until foamy then add to almond mixture.
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Scoop the dough by heaping teaspoonfuls onto prepared cookie sheets. Space about 2" apart as they do tend to spread. Sprinkle with confectioner's sugar then press down just slightly.
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Bake for 20 minutes or until slightly browned around edges. Watch carefully as they tend to brown up fast once they get to that stage.
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Remove from oven and let cool on cookie sheets. Store in airtight container.
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