Ingredients:

  • 2 cups Fine Almond Flour (224g)
  • 3/4 cup Granulated Sugar (150g)
  • 2 large Egg Whites (60g), room temperature
  • 1 tsp Almond Extract
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the Almond Flour, baking powder, and salt until lump-free.
  3. In a separate medium bowl, gently whisk the room-temperature egg whites until they are just slightly frothy. Stir in the granulated sugar, almond extract, and vanilla extract until the mixture is mostly homogeneous.
  4. Pour the wet mixture directly into the dry ingredients. Fold using a rubber spatula until all dry streaks disappear. The dough will be thick and sticky.
  5. Cover the bowl and chill the dough for 15 minutes. This step is essential for minimizing spread.
  6. Using a small cookie scoop (about 1.5 Tbsp), portion the dough onto the prepared sheets, giving them 2 inches of space. If desired, gently press sliced almonds onto the top of each dough ball.
  7. Bake for 12 to 14 minutes at 350°F (175°C), rotating the sheets halfway through. Watch for the edges to turn a light, dusty golden brown; the center should still look pale and puffy.
  8. Let the cookies sit on the baking sheet for 5 minutes before carefully sliding them onto a wire rack to cool completely. Dust with powdered sugar (optional) right before serving.