Almond cookies

Ingredients

Almond cookies

200 grams (7.05 ounces) almond flour

200 grams (7.05 ounces) sugar

60 grams (2.12 ounces) egg whites

4 grams (0.14 ounces) lemon juice

5 grams (0.18 ounces) matcha tea

Powdered sugar to taste

Instructions

Step 1

Preheat your oven to 150°C (302°F).

Step 2

Make sure your oven is preheated. It helps bake the cookies evenly.

Step 3

In a mixing bowl, combine 200 grams (7.05 ounces) of almond flour, 200 grams (7.05 ounces) of sugar, and 5 grams (0.18 ounces) of matcha tea. Mix thoroughly.

Step 4

If you prefer other flavors, feel free to replace matcha with cocoa, lemon zest, or berry powder (5-10 grams | 0.18 to 0.35 ounces).

Step 5

In a separate bowl, whisk 60 grams (2.12 ounces) of egg whites with 4 grams (0.14 ounces) of lemon juice until frothy.

Step 6

Be careful not to overwhisk the egg whites; they should just be frothy.

Step 7

Gradually add the whisked egg whites and lemon juice mixture to the dry ingredients, mixing until well combined.

Step 8

Form dough balls approximately 2 cm (0.8 inches) in diameter. Roll each ball in powdered sugar to coat.

Step 9

Using a small ice cream scoop can make forming the dough balls easier and more consistent in size.

Step 10

Place the dough balls on a silicone baking mat, spacing them about 3 cm (1.2 inches) apart.

Step 11

Bake in the preheated oven for 25 minutes, or until the edges are lightly golden.

Step 12

Keep an eye on your cookies, as they should remain soft. Overbaking might ruin their texture.

Step 13

Remove the baking tray and let the cookies cool on it for a few minutes before transferring them to a wire rack to cool completely.

Servings

Imagine sitting in your cozy nook with a plate of these splendid almond matcha cookies. They pair perfectly with a cup of herbal tea or a frothy cappuccino. If you're hosting a gathering, arrange them on a pretty platter with a dusting of powdered sugar to impress your guests. For a twist, serve them alongside a bowl of fresh berries or a dollop of whipped cream. These cookies also make for a delightful after-dinner treat, subtly sweet and satisfying, and just the right size to indulge without guilt.

Equipment

Mixing Bowls

Use one large bowl for the dry ingredients and one medium bowl for the egg whites. Ensure they are clean and dry to achieve the best results.

Whisk

A sturdy whisk will help you get those egg whites to the perfect consistency. If you have an electric mixer, feel free to use that for quicker results.

Silicone Baking Mat

Place this on your baking sheet to prevent the cookies from sticking and to ensure even baking.

Oven

Preheat your oven to 150°C (302°F) to get it at the right temperature before baking your cookies.

Variations

For a gluten-free version, simply use a certified gluten-free almond flour, ensuring all other ingredients are also gluten-free. For a vegan variation, replace the egg whites with aquafaba (the liquid from a can of chickpeas) which mimics the binding properties of egg whites. Whip the aquafaba with lemon juice to stiff peaks before incorporating into the mixture.

Faq

Why are my cookies spreading too much?
Ensure your egg whites are whipped to stiff peaks and gently folded in. Also, chilling the dough before baking can help the cookies keep their shape.
Can I use regular flour instead of almond flour?
Almond flour gives these cookies their unique texture and flavor. Substituting with regular flour will change the result significantly.
How do I prevent my cookies from sticking to the baking sheet?
A silicone baking mat or parchment paper will work wonders in preventing sticking. Make sure they're placed at proper intervals on the sheet.
Can I add other flavors?
Absolutely! You can experiment with cocoa powder, lemon zest, or berry powder for unique flavors. Just be sure to keep the measurements consistent.
How do I know when they're perfectly baked?
Look for a slight golden hue and ensure the cookies are soft to the touch. They'll firm up as they cool, attaining the perfect consistency.
How can I store these cookies?
Store them in an airtight container at room temperature for up to a week. They also freeze well if you want to enjoy them later.