These Greek Almond Cookies are easy-to-melt-in-your-mouth almond flour cookies coated with crunchy, toasted sliced almonds.
3 cups Almond Flour
¾ cup Sugar note 1
3 large Egg Whites note 2
¼ teaspoon Salt
1 teaspoon Almond Extract
⅓ cup Sliced Almonds
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and lightly oil with cooking oil spray.
In a large bowl, stir almond flour, sugar, and salt. Set aside.
In another bowl or the bowl of your stand mixer, whisk egg white until fluffy and medium peak form – it means the egg whites hold their shape fairly well but are not ultra-stiff.
Add the dry ingredients to the egg whites and use a silicone spatula to combine. Stir gently until it forms a cookie dough that sticks together. As you stir, the egg whites are incorporated into the dry ingredients. You shouldn’t see any more lumps of egg white at the end.
Scoop out one tablespoon of dough, roll it between slightly greased hands to form a ball, and place it on the prepared baking sheet.
Repeat, leaving half a thumb of space between the cookies. They won’t expand.
Flatten each cookie dough ball with the palm of your hand and press in a few sliced almonds on top.
Bake for 15-20 minutes or until golden brown.
Cool down on the sheet for 10 minutes without touching the cookies at all. They are fragile and soft at first and need time to firm up. Then transfer to a wire rack and cool completely at room temperature.
Store them for up to 4-6 days in a sealed box in the fridge or freeze them for up to one month in zip-lock bags.
Note 2: Use 9 tablespoons of chickpea brine, also known as aquafaba, for a vegan option.
Note 3: The nutrition panel is calculated with sugar-free sweeteners.
more instructions please visit: https://www.sweetashoney.co/greek-almond-cookies/