recipe for flourless almond cookies by panning the globe

Cooking Light has released a new cookbook called Global Kitchen and I just received two copies – one for me and one for you (more about the giveaway after the recipe).  The book is filled with healthy and delicious recipes from all around the world – a book after my own heart! As I paged through, these flourless almond cookies caught my eye. I have to admit that the first thing that attracted me to them was how healthy they are.  There’s no butter or flour – they’re made mostly  from almonds. They bake up crunchy on the outside, soft and chewy on the inside, with a fresh nutty flavor and a hint of lemon.

spanish flourless almond cookies

Spain is one of the worlds largest almond producing countries and desserts made with almond flour are common.  Almond flour is simply blanched almonds, with the brown skin removed, that are finely ground.

grinding almonds to make flour

Once you grind the almonds for 20 seconds or so, add the egg, sugar, lemon zest and salt, and pulse until you get a sticky dough.


These Spanish almond cookies are also great if you happen to be eating gluten free, dairy free, or if you’re looking for a sweet treat for Passover.



I hope you enjoy the cookies, and don’t forget to enter the giveaway below for a chance to win a copy of Cooking Light Global Kitchen cookbook.

Recipe type: Dessert
Cuisine: Spanish
Prep time:
Cook time:
Total time:
Serves: 24
Crunchy nutty almond cookies - gluten free and dairy free.
  • 2 cups blanched slivered almonds
  • ⅔ cup sugar
  • 1 large egg
  • Zest from 1 lemon
  • ⅛ teaspoon salt
  • 24 roasted salted almonds to top cookies (or use any type of almond you like)
  1. Preheat oven to 350ºF. Lightly oil a baking sheet.
  2. Put almonds in 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 of the food processor and pulse 20-25 times, until the mixture becomes sticky and holds together.
  3. Make 24 dough balls. Pull out about a tablespoon of dough at a time. Squeeze it and roll it. Spread balls out evenly on prepared baking sheet. Press a whole roasted almond down into each cookie. Bake in the center of the oven for 16 minutes. Cool cookies on pan for 5 minutes. Transfer cookies to wire rack to cool completely. Store in an airtight container for up to 3 days.

On occasion I provide links in my posts to cookbooks or other products, available for purchase on Amazon.  If you purchase a product through these links, I receive a small commission that helps support Panning The Globe and is greatly appreciated.


This brand new cookbook: Global Kitchen from Cooking Light is filled with exciting healthy recipes from around the world that are easy to cook and enjoy at home.

cooking-light-global-kitchen-cookbookThere are many ways to enter the giveaway – each option gives you an extra chance to win.  The winner will be announced in a week.  Good luck!

a Rafflecopter giveaway


  1. Eileen says

    These look wonderful! They sound like just the thing for my son-in-law. They don’t sound too sweet either. I already subscribe to your post via email, and I don’t do tweets, Pinterest, etc. I don’t see how to enter your contest by just commenting.
    I have made several of your recipes, and can’t wait to try the pain au chocolat. I went to Trader Joe’s to buy the puff pastry and they only carry it during the holidays, so I’ll have to go to another store to get some.
    Thanks for your intriguing recipes.

    • says

      Hi Eileen, I just added a “leave a comment” option for entering the contest. Thanks for your kind words and I really appreciate your suggestion regarding the contest. Lisa

  2. says

    I make my daughtet oatmeal “cookies” with just a couple of ingredients: Oats, banana and raisins, almonds or chocolate chips mix them all up, drop them into the oven and then bake. super healthy and delish for a 4 year old, and better than from a box or bag :)

  3. Tari Lawson says

    I love these cream cheese cookies my mom makes that are filled with cherry preserves and sprinkled with powdered sugar.

    • says

      Yes! Almond meal, almond flour and ground almonds are all the same. Check the ingredients on your bag of almond meal to make sure, but the almond meal I’ve used, such as Bob’s Red Mill, are simply ground almonds.

  4. rhiannon says

    toooo many favorite cookies. They’re the easiest things to make for last minute company! I like these almond pillow cookies that are made with almond paste (yum). I also like just making brown sugar cookies with walnuts- basically chocolate chips minus the chips. And i sub in half whole wheat flour/half almond flour instead of all purpose, and switch out the white sugar for honey

  5. Eugenia Hall says

    My favorite cookies are my own recipe for oatmeal cookies with diced dried apricots, dried cranberries and toasted pecans.

  6. Carolsue says

    I like Oatmeal and Raisin cookies as well as gingersnaps and sugar cookies. I can’t think of a particularly healthy cookie right off ….

  7. alyce poalillo says

    I love shortbread cookies and they are not really healthy and I feel if I am going to eat a treat it should be a good one.

  8. Laurie Emerson says

    My favorite cookies are sugar cookies. I have begun to make them with honey instead of white sugar to be a little healthier.

  9. MARIA simon says

    I love homemade choc chip cookies and you can actually make them a bit healthier by adding pumpkin instead of the eggs :) comes out very moist thanks

  10. M. Sun says

    Trying to enter the cookbook giveaway but all its been doing is loading for the last 15 min. Tried twice. Says there are still five hours before contest closes. Oh well

  11. Bryan E. says

    Thanks for the giveaway… we are on a continuing quest to tweak our oatmeal-coconut-pumpkin cookie recipe.

  12. Kerry Clark says

    Great recipe, cute little cookies. I am going to put in more lemon rind, and less sugar next time. Thank you very much for your low fat recipe.


  13. Erika says

    You saved my day!! After a disastrous lemon cake failure I needed a replacement recipe just hours before a party. I whipped these up in a hurry, using almond meal instead of slivered almonds (it was all I had in the pantry) and they came out just perfectly. I put a dollop of the leftover lemon icing from the ill-fated cake into the middle of the cookie instead of the whole almond, and it worked a treat.

    Thanks for sharing this simple, delicious cookie. I’ll be bookmarking it for another event!

  14. Ben says

    This is an awesome recipe. I’ve tried it with a number of variations–my favorite so far being adding 2 tbs fennel seed.

    Thank you for sharing!

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