When I first started my gluten free journey many, many years ago, nothing scared me in a baked good more than the word "flourless." I mean, flour is life. Carbs are life. Bread and cookies are life? Anything without my blessed gluten containing flour will have the taste and consistency of the sand I run my toes through during my beach vacations. Right? Right??
But this recipe I found, and adapted a bit, for flourless almond cookies is absolutely life changing. Dense, sweet, chewy, and packed with sweet almond flavor- with only 5 ingredients, they are super easy to make. Even your gluten lovers won't be able to stay away (bonus for those with other dietary restrictions- these little guys are dairy free too!)
Flourless Almond Cookies (adapted from an old recipe for Pasticcini di Mandorle)
Makes approximately 40 cookies
3 1/3 cups almond flour
3 cups confectioners (powdered) sugar, divided
2 tablespoon lemon juice
Zest of 1/2 of a medium lemon
1 tablespoon pure almond extract
2 eggs
Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
Lightly whisk eggs with a fork or whisk until yolks and whites are combined and pale yellow in color. In a separate bowl combine almond flour, 2 cups of confectioners sugar, lemon juice, lemon zest, and almond extract until a soft, sticky dough forms. Roll dough into balls slightly smaller than a ping-pong ball and roll in reserved confectioners sugar (I use a small bowl or plate). Place on baking sheet 2 inches apart and press down with your finger to make a slight indentation in the middle of the cookie. Bake 10-12 minutes until cracks have formed revealing cookie beneath the confectioners sugar. Let cook on baking sheet for 5 minutes and then transfer to cooling racks until completely cool. Store in an airtight container (if you don't eat them all before they make it that far!)
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