Italian Almond Flourless Cookies
These Italian‑style almond cookies are completely flourless and gluten‑free, using just three pantry staples. Whipped egg whites give them a light, airy texture while almond flour and a sugar sweetener keep them soft inside and lightly crisp on the outside. A quick coating of almond flakes adds a pleasant crunch.
Instructions
8 steps-
Whip the two egg whites until stiff peaks form.
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Gradually add the sugar and continue whipping until the mixture is glossy.
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Fold in the almond flour until a smooth batter forms.
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Whisk the additional egg white in a shallow bowl and spread the almond flakes on a plate.
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Scoop portions of the batter, dip each piece in the whisked egg white, then roll it in the almond flakes to coat.
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Place the coated cookies on a parchment‑lined baking sheet.
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Bake in a pre‑heated oven at 356°F (180°C) for 25–30 minutes, until the edges are lightly golden.
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Remove from the oven and let cool on a wire rack before serving.
Tips
For an extra crisp edge, bake the cookies on the middle rack and avoid overcrowding the pan. If you prefer a sweeter cookie, you can increase the sugar slightly, but the texture may change.
Video
“Italian Almond Cookies 🍪Only 3 Ingredients & Gluten-Free!” by Cookie Magic, watch on YouTube.
About this recipe
The cookies are a simple, elegant snack perfect for tea time, gifting, or a light dessert. Their delicate melt‑in‑your‑mouth quality makes them feel indulgent without the usual flour‑based heaviness. Serve them warm or at room temperature, perhaps with a cup of coffee or a glass of milk.
Because the recipe requires only three main ingredients and a brief baking step, it’s an excellent go‑to for busy home cooks looking for a quick, gluten‑free treat that still feels special.
