Sunday, June 16 2024

If there’s one way I love to use up dried fruits, it’s to use them to make cookies, and almonds are my favorite: almond flour is great for both cookies and tarts and cakes, I love it!

These are very quick cookies and also very easy to make.

The only downside is that they don’t keep for more than two or three days in an airtight container, but that’s not a problem after all since they disappear much sooner!!!

Try it to believe!






Makes: 40 cookies


• 2 cups almond flour
• 2 cups Confectioners
Powdered Sugar
• 1 1/2 tablespoons orange
zest, no white bitter pith
• 2 tablespoons cornstarch
• 1/8 teaspoon baking powder
• 2 large egg whites
• 1/8 teaspoon salt
• 1 teaspoon almond extract




Place almond flour in a bowl large enough to hold all ingredients.

After measuring powdered sugar sift it and add to almond flour along with orange zest, cornstarch and baking powder and stir to combine.

Whip egg whites in a separate bowl to firm peaks.

Add to dry ingredients along with the salt and almond extract and fold using a spatula.

The mixture will become heavy and firm. (This is not a light and airy meringue style composition.)

On a plastic food wrap lined baking sheet spread or press the mixture into a 5 inch x 12 inch (13 cm x 30 cm) rectangular piece.

Use powdered sugar to prevent sticking.

Freeze one hour or overnight.

Cut the frozen dough lengthwise into 5 equal size strips using a sharp knife.

Cut the strips into a 45 degree angle to obtain diamonds.

Dip the surface of the diamonds in powdered sugar and place on a baking sheet lined with parchment paper.

Part of the dough can be frozen for later bake off.

Bake at 350°F until pale golden, about 17 minutes.

Move to wire rack to cool.

Store in an air-tight container.

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