Flour-less almond cookies

Updated: Apr 30, 2021

Prep time 10 mins

Cooking time 16 mins

Total time 26 mins

Serves: 22

Cuisine: Spanish


2 cups blanched slivered almonds

⅔ cup sugar

1 large egg

Zest from 1 lemon

⅛ teaspoon salt

22 roasted salted almonds to top cookies


Preheat oven to 180ºc. Lightly oil a baking tray.

Put the almonds into the bowl of a food processor fitted with the chopping blade. Process for 15-20 seconds or until they are finely ground.

Add the sugar, egg, lemon and salt to the bowl and pulse 20-25 times, until the mixture becomes sticky and holds together.

Make approximately 22 dough balls. Pull out about a tablespoon of dough at a time. Squeeze it and roll it.

Spread balls out evenly on prepared baking tray.

Press a whole roasted almond down into each cookie.

Bake in the centre of the oven for 16 minutes.

Cool cookies on tray for 5 minutes. Transfer to wire rack to cool completely.

Store in an airtight container for up to 3 days

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