Today I am sharing with you a super easy, delicious and nutty Amaretto Cookie or Almond Cookie. This cookie has slightly nice crunchy exterior and a soft moist center. This is one of those emergency quick cookie that you can make in just 30 minutes, that fast! 

If you love Almond, then you are going to love this cookie. This cookie is basically almond flour, sugar, egg and salt. No fuzz easy to make cookie, no mixer needed. You’ll need 2 bowls to mix the ingredients, then once all the ingredients are combined to form to almond paste, you will roll the dough into bite size portion. You have an option to bake it plain, top with sliced almonds or dust with icing sugar. A cookie perfect for tea  time or just for serving after any meal. 

Ingredients for Gluten Free Almond Cookie

•  Egg White – Egg White will be the binder of the ingredients, and it will also give the chewiness to the cookie. Make sure to use room temperature egg white for easy mixing. 
• Almond Meal – I use a store-bought Almond flour but you can also make your own if you have time. Simply grind raw Almonds in a food processor until it comes into a powder like texture. The texture of the cookie will be different and a bit more coarse as homemade Almond Flour is not as powder fine as store bought, nonetheless it will still taste great. I’ve made this cookie before using half store bought Almond Flour and half homemade Almond flour and it turned out great. The texture is a bit more grainy and loose, and the cookie is a bit more loose as well. Check out my Flourless Almond Cookie recipe if you are interested to know how I made it
• Icing Sugar/Confectioners Sugar – this will give sweetness to the cookie. Some recipe use caster sugar or fine sugar, that will work too. I find the icing sugar to be the better option as it dissolve easily in the batter. Since this recipe do not use other liquid aside from the egg it is important to use a fine granules sugar.
• Salt – a small amount goes a long way. I like the hint of salty taste to the cookie, it balances the sweetness 
• Baking Powder – to help the cookie expand a bit, but do not expect the cookie to spread or puff up as much. This cookie has a dense compact texture.
• Flaked/Sliced Almonds – You can also use chopped Almonds, but the sliced Almonds are better option
• Vanilla Extract – this is optional, but if you have it on hand, add 1/2 teaspoon, it adds nice flavor to the cookie. Almond and vanilla extract for me is a match made in heaven.

How to Make Gluten Free Almond Cookie

The base ingredient is almond, hence the name Almond Cookie. For this recipe, I am using pure store-bought Almond meal. I want to achieve a more fine and compact texture. If you do not have Almond meal, you can make your own. I will leave instructions below on how to do that. But if you can find one, just grab one. It makes your life easier, a LOT easier. The binder of this cookie is egg white, more than the binder, egg white gives the nice chewy texture for this cookie, do not use the whole egg. You can make this cookie without a mixer, but if you want a quick easy way, then use your hand mixer to whipped the egg whites. 

• Start by combining almond flour, icing sugar, baking powder and salt.
•  Next, whisk the egg white until frothy, or bubbly and foamy. 
• Pour the egg white into the almond flour mixture and mix until it forms into a sticky paste. 
• Portion the dough into 8 portions, I used 1 tablespoon of measure it. Each piece will be a little bit more then 1 tablespoon.
• This cookie do not spread as much so it is important to slightly flatten the cookie to form a small disk. 
• Top with sliced Almonds and dust with icing sugar. 
• Do not over bake this cookie as it could get dense and dry easily. I find 12 -15 minutes to be the perfect time, but everybody’s own is a hit different so watch out for the cookie. The side will be slightly brown and the center still soft. The cookie will continue to cook even after taking it out from the oven

Ingredients:

• 1 Egg White – room temperature (leave on the counter for 30 minutes before using)
• 1/4 cup + 1 Tablespoon Icing Sugar
• 1 cup Almond Meal
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Vanilla Extract
• 1/4 cup Flaked/Sliced Almonds

How to Make Almond Meal

I always prefer using the ready to use Almond Meal because it makes this recipe easier to make, However, if you want to make you own Almond Meal you can definitely do that. Here is how you can make it

1. Soak 1 1/3 cups of raw Almonds in boiling water for 20 minutes. Make sure that the water is really hot, this will make the removal of the Almond skin easier.
2. Remove the skin of the Almonds. Add half of the icing sugar and process the Almond in food processor. That’s it! You now have an Almond Meal that you can use for this recipe.

Instructions:

1. Preheat oven to 180 Degrees C (350F). Place non-stick baking paper onto oven trays.
2. Make the Almond Cookie Dough: Manually whisk the egg white until frothy (bubbly). Sift the icing sugar, then add almond flour, baking powder and salt. Stir until the mixture forms a firm paste.
3. Divide the cookie dough into 8 pieces. Flour your hands to make the rolling and pressing easier. Roll into small balls and press to slightly flatten, about 3 cm (or 1 1/4 inch) in diameter. Press flaked almonds on top. Dust icing sugar in top. Arrange the cookie onto baking paper-lined oven trays.
4. Bake for about 12-15 minutes or until the cookie are lightly browned.
5. Cool on racks. Store in an airtight container for up to a week.

Makes 8 pieces

Recipe Notes:

• This cookie will not spread at all so it is very important to slightly press it down. A thick cookie will require more baking time, so if you prefer a really thick cookie, adjust the baking time as needed.
• The cookie will look like under bake but it is not. As soon as the edges and the Almonds brown, the cookie is good to be remove from the oven. The remaining heat will continue cooking the cookie.

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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