Easy Spanish Almond Cookies Recipe - Almendrados

1 lb (1/2 kg) ground almonds
1 1/4 cups (1/2 lb = 250 gr) granulated sugar
2 large eggs
zest of 1 lemon
1/2 tsp ground cinnamon (optional)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
24-30 cookies

Heat oven to 360F (180C) degrees.

Grate the lemon peel, avoiding the white part of the peel because it is bitter.

Separate the yolks from the egg whites. In a small glass or ceramic mixing bowl, beat the egg whites to a stiff peak.
Place the egg whites into a medium mixing bowl, and gently stir in the egg yolks. (No need to mix thoroughly.)
Add the granulated sugar, lemon zest, ground almonds, and optionally the cinnamon, mixing thoroughly.

Using your hands, shape the cookies into mounds or pyramids and place on a greased cookie sheet, or one covered in parchment paper.

Bake in oven on center rack for approximately 15 minutes, until cookies turn a golden color. Remove from oven and gently loosen the cookies using a spatula. Allow to cool on a rack.

Note: Remove quickly from baking sheet. Do not allow cookies to cool completely on the cookie sheet because once cooled, they will harden and become brittle (and will crumble when you attempt to remove them.)
Store in a tightly covered container or tin.

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