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Indulge in the delicate, melt-in-your-mouth goodness of these Almond Cloud Cookies. Light, airy, and bursting with almond flavor, these treats are perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress.
I first discovered Almond Cloud Cookies at a local bakery during a trip to Italy. The moment I took a bite, I was transported to a world of sweet, nutty bliss. I knew I had to recreate this magic in my own kitchen. After several attempts and a bit of tweaking, I finally perfected the recipe. Now, I’m thrilled to share it with you!
Get ready to embark on a culinary adventure that will fill your home with the irresistible aroma of almonds and sugar. Let’s dive into the recipe and create some Almond Cloud Cookies magic!
What to Expect
- Time: Approximately 40 minutes (including prep and baking)
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. This will make the process smoother and more enjoyable. Also, preheat your oven to 325°F and prepare your baking sheets by lightly greasing them or lining them with parchment paper.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| DIY Almond Paste, prepared* | one batch |
| granulated sugar | 1 cup (198g) |
| table salt | 1/4 teaspoon |
| King Arthur Almond Flour | 1/2 cup (48g) |
| large egg whites, lightly beaten | 2 |
| almond extract, (gluten-free, if necessary) | 1 teaspoon |
| confectioners’ sugar, for dusting |
Step-by-Step Guide
- Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment.
- In the bowl of a stand mixer, blend the almond paste, sugar, salt, and almond flour until the mixture is uniformly crumbly.
- Add the egg whites one at a time, mixing to make a smooth paste.
- Stir in the almond extract.
- Scoop the dough by heaping tablespoons onto the prepared pans; a level tablespoon cookie scoop works well here. You should have about 24 cookies.
- Dust the cookies generously with confectioners’ sugar.
- Bake the cookies for 18 to 22 minutes, just until they’re brown around the edges.
- Remove from the oven and let cool on the pan on a rack.
Pointers for Perfection & How to Store
For the best results, make sure to use high-quality almond paste and almond flour. This will ensure that your Almond Cloud Cookies have the perfect texture and flavor. If you’re using store-bought almond paste, be sure to follow the adjustments mentioned in the tips section.
Store your Almond Cloud Cookies in an airtight container at room temperature for up to 10 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to thaw them at room temperature before serving.
If you’re looking for more delicious recipes, check out this Gluten Free Oatmeal Cream Pies Recipe.
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Almond Cloud Cookies
- Total Time: 35
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
These Gluten-Free Almond Cloud Cookies are the best sweet treat for almond lovers. Light as air, crispy on the outside, and incredibly chewy on the inside, they get their ‘cloud’ name from their puffy appearance and coating of sliced almonds. Naturally gluten-free and dairy-free, they taste like high-end bakery macaroons.
Ingredients
— The Cookie Dough —
2 ½ cups superfine blanched almond flour
1 cup granulated sugar
2 large egg whites, room temperature
1 teaspoon pure almond extract (essential for that intense flavor)
⅛ teaspoon salt
— The Coating —
1 cup sliced almonds (blanched or with skins)
Powdered sugar (optional, for dusting)
Instructions
1. Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, granulated sugar, and salt until well combined and free of lumps.
3. Whip Egg Whites: In a separate medium bowl, beat the egg whites with a hand mixer until they hold soft peaks. (This step adds the ‘cloud-like’ aeration that prevents the cookies from being too dense).
4. Combine: Add the whipped egg whites and the almond extract to the dry ingredients.
5. Fold: Use a spatula to fold the mixture together. It will seem dry at first, but keep pressing and folding until a sticky, cohesive dough forms.
6. Shape: Place the sliced almonds in a shallow bowl or plate. Scoop about 1 tablespoon of dough and roll it into a ball between your palms. (If the dough is too sticky, dampen your hands slightly with water).
7. Coat: Roll the dough ball immediately in the sliced almonds, pressing gently so they stick and cover the cookie completely.
8. Bake: Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Flatten slightly with your fingertips.
9. Bake for 15–18 minutes, or until the almonds are lightly toasted and the edges of the cookies are golden brown.
10. Cool: Remove from the oven. Let the cookies cool completely on the baking sheet. They will be soft when hot but will crisp up on the outside as they cool.
Notes
Almond Flour: Use ‘superfine’ almond flour rather than almond meal for the proper chewy texture. Almond meal can make them gritty.
Extract: Almond extract is potent! 1 teaspoon is perfect for a strong flavor, but you can reduce to ½ teaspoon if you prefer it milder.
Storage: These cookies keep remarkably well. Store in an airtight container at room temperature for up to a week. They actually get chewier the next day.
Egg Whites: Save your yolks for a custard or pudding! Ensure no yolk gets into the whites or they won’t whip properly.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11
- Sodium: 20
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 4
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of flour?
- While almond flour is recommended for the best texture and flavor, you can experiment with other gluten-free flours. However, keep in mind that the results may vary.
- Can I make these cookies without almond extract?
- Yes, you can omit the almond extract if you prefer. However, it does add a nice depth of flavor to the cookies.
Can I freeze the dough?
Yes, you can freeze the dough for up to a month. Just make sure to thaw it at room temperature before baking.
Dig In & Enjoy!
Now that you’ve mastered the art of making Almond Cloud Cookies, it’s time to sit back, relax, and enjoy the fruits of your labor. These delicate, melt-in-your-mouth treats are perfect for any occasion, from afternoon tea to holiday gatherings.
For more delicious ideas, follow me on Pinterest.