These Flourless Almond Cookies from Spain are almost too good to be true. They’re gluten free, dairy free, and they take just 4 ingredients and 25 minutes to make. And they’re totally delicious.
Cooking Light has a terrific cookbook called Global Kitchen
. 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 Spanish 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.
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.
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 flourless 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! For more delicious, lightened-up recipes from around the world, here’s the link to Cooking Light Global Kitchen on Amazon.
For more delicious varieties of flourless almond cookies, check out my post: A Trio of Flourless Almond Cookies
Now here’s the recipe for Flourless Almond Cookies from Spain. If you try this recipe I hope you’ll come back to leave a star rating and comment. I’d love to know what you think!
PrintFlourless Almond Cookies from Spain
Delicious crunchy nutty almond cookies that are made mostly from healthy almonds. Naturally gluten free and dairy free.
- Prep Time: 10 mins
- Cook Time: 16 mins
- Total Time: 26 mins
- Yield: 24 1x
- Category: Dessert
- Method: Bake
- Cuisine: Spanish
Ingredients
- 2 cups blanched slivered almonds
- 2/3 cup sugar
- 1 large egg
- Zest from 1 lemon
- 1/8 teaspoon salt
- 24 roasted salted almonds to top cookies (or use any type of almond you like)
Instructions
- Preheat oven to 350ºF. Lightly oil a baking sheet.
- 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.
- 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.
Keywords: almond cookies, gluten free cookies
I started with 2-1/4 cups almond flour which made it even quicker without having to use the food processor. I rolled the balls in sliced almonds (because that’s what I had) before flattening and dusted a wee bit of powdered sugar on top as they cooled. They were delicious and really pretty too, these pups are gonna be my new go to for giving as gifts to my gluten free friends and will forever get a star role on my Passover table with a thumbprint of jam in place of the almond decor (liberation from stodgy potato starch cakes)!
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I’m so glad you like the cookies! Thanks for sharing your process – I love your modifications!
Can the almond flour be substituted with hazelnut flour?
I think these will bake well with hazelnut flour, but I’m not sure how they will taste. Almond flour has a strong, nutty flavor with more savory flavors than hazelnut flour, which is sweeter and mellower. If you try this recipe with hazelnut flour, I’d love to know how the cookies turn out.
I made them last year with hazelnut as I am allergic to almonds. I loved them! Making them again this year
Delicious! For any British people, I used 200g ground almonds, 150g caster sugar, and a medium egg, and mixed it with an electric whisk.
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Hi Liza,
If I use the whole almond, how many cup I should use for your recipe?
Does the dough freeze well? I am going to try to make with monk fruit sweetener.
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Hi Joni, I’ve never tried to freeze the dough. I’m guessing you’d be better off baking the cookies and freezing them rather than freezing the uncooked dough. If you end up trying it, I’d love to know how they turn out.
Love the recipe. How much 2 cups of sliver almond give in ground almond? Also may I trade in xylitol for the sugar?
Thanks
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I haven’t tried this recipe using xylitol but I assume it would work well being that xylitol and sugar have about the same degree of sweetness. If you try it, I’d love to know what you think.
As for the almonds, 2 cups of almond flour should work well. Enjoy!
Use 2 1/2 cups of almond flour for the 2 cups of slivered almonds.
These look delicious and so simple! If I already have almond flour, how much would I use? In other words, how much ground almond does the 2 cups of slivered almonds generate? Thanks!
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This was a really delicious recipe and was great for my school project.
not sure who stole this recipes from whom, but in south Italy they’ve been making this almond cookies since the dawn of times xD
It doesn’t matter I am sure cos either way the important thing is to make the world know this fantastic recipe!:)
I love these cookie and I bake tons of them each time, almond is my favourite!:) I find that adding a tiny bit of almond essence boosts up the flavour.
Super delicious cookies and great post:)
FANTASTIC RECIPE!!! I made 2 batches this weekend for a Spanish themed village event, and after my husband eating most of those I made another 3 batches! I tried a little bit of one and it was INCREDIBLE!! My body doesn’t handle sugar well so was wondering if anyone had tried making using sweetener (and successfully made them not have the awful sweetener taste!) Any suggestions welcomed before I start experimenting!
These are fantastic! easy to make and loaded with a great almond flavor
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I’m glad you enjoyed them!
Fantastic AND easy!!! I ended up making a second batch of these yesterday only a few hours after the first because we ate too many–and needed more to bring to our hostess last night!
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