Ingredients:

  • 1 ½ cups Almond Flour (finely ground almonds)
  • ½ cup Granulated Sugar (or caster sugar)
  • 2 large Egg Whites (room temperature)
  • 2 Tbsp Flaked Almonds (for topping, optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour and sugar until thoroughly combined.
  3. Add the two room-temperature egg whites to the dry mixture.
  4. Gently fold the ingredients together using a spatula until just combined into a thick, slightly sticky paste. Do not overmix.
  5. Drop rounded teaspoons or small scoops (about 1-inch diameter) of the mixture onto the prepared baking sheets, spacing them about 1.5 inches apart.
  6. If using, gently press a few flaked almonds onto the top of each dough ball.
  7. Bake for 12–15 minutes, or until the edges are lightly golden brown and the centres look set.
  8. Remove from the oven. Allow the cookies to cool on the tray for 5 minutes before carefully transferring them to a wire rack to cool completely.