Almond Cloud Cookies

Almond Cloud Cookies

I saw these cookies on King Arthur Flours’ blog and I just had to try. I’d never heard of almond paste before and was honestly very curious on what it was. Almond paste is ground almonds and sugar blended together. It’s used in pastries as a filling or even in chocolates. Right out of the can, it doesn’t really taste like much — but it definitely has a distinctive flavor.

I basically did the King Arthur Flour recipe as is, but omitted the oil. The recipe called for a extra-strong bitter almond oil and only needed an 1/8 teaspoon. I really didn’t want to go and buy an expensive oil that I was rarely going to use. I ended up doubling the extract instead.

They taste amazing! Almost macaron-ish. Very sweet. They don’t fall apart in your mouth. And its very hard to eat just one. These would make agreat holiday party cookie. I found them very easy to make. It was a little work using the pastry bag to make the cookies. The dough is a little thick, but just keep squeezing. LOL! If you looking for the ultimate easy cookie, just drop the dough by the tablespoons. They will taste the same.

What’s your favorite holiday cookie?

Almond Cloud Cookies

Almond Cloud Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Adapted from King Arthur Flour
Ingredients
  • 10 ounces almond paste
  • 1 cup sugar
  • ¼ teaspoon salt
  • 2 large egg whites, lightly beaten
  • ½ teaspoon almond extract
  • almond slivers for topping
  • powdered sugar for dusting
Instructions
  1. Preheat oven 325 degrees. Line or lightly grease two baking sheets.
  2. In a stand mixer, combine almond paste and sugar. Mix on low until crumbly.
  3. Gradually add in eggs whites and mix until the dough forms a smooth paste.
  4. Add in almond extract, stir until completely combined.
  5. Scoop the by the tablespoons onto prepared pans or use a pastry bag with a 1M star tip to make cookies.
  6. Add an almond sliver to each cookie and sprinkle with powdered sugar.
  7. Bake for 15-20 minutes, or until edges start to brown.
  8. Cool completely on baking sheet.
  9. Store in air tight container.
 

3 Comments

  1. Thanks for posting this. I’ve been eyeing this recipe for a while and wasn’t sure what to do about the bitter almond oil either. Great to hear they turned out without that. Now I know what to do to make them!

Post a Comment