Easy Almond Macaroon Cookie Recipe (GF)

5 from 15 votes

Easy Almond Macaroon Cookie Recipe (GF)

This Easy Almond Macaroon Cookie Recipe is a delicious foolproof treat bursting with the rich, nutty flavor of almonds and boasts a chewy texture that will leave you craving more. With just four simple ingredients and easy-to-follow steps, you'll be indulging in homemade almond bliss in no time!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Mediterranean

Diet: Gluten Free

Servings: people

Calories: 152kcal

Author: Gwen Wolken

Equipment

1 Baking sheet

Ingredients

2 ½ cups blanched sliced almonds
2 ¼ cups sugar
4 egg whites
¼ teaspoon almond extract
¼ cup sliced, toasted almonds for topping

Instructions

Preheat the oven to 350°
Prepare your baking sheet by either sprinkling the sheet with matzo cake meal, parchment paper sprayed with non-stick cooking spray, or using a Silpat mat.
Grind the almonds with 1 cup of sugar in a food processor fitted with a metal blade or coffee grinder, until the almonds resemble a fine powder.
If continuing by hand, place the almonds into a large mixing bowl and continue. If using a food processor, leave the almonds in the work bowl.
Add the rest of the sugar to the bowl. Add one egg white at a time and process the almond mixture in between each egg. Process until a paste has formed and the mixture can be worked by hand.
Add the almond extract and combine or process.
Using a 1 ½ inch cookie scoop or 1 ½ tablespoons of dough, roll the mixture in your hands to form a ball. Pinch the top of the ball to create a pear shape. Place the dough wide-side down on the prepared cookie sheet.
Let rest in the refrigerator for 10 minutes minimum.
Bake 20-25 minutes until golden brown. Cool completely before moving to a wire rack and/or storing in an airtight container on the counter.

Notes

Store in an airtight container on the counter for 3-4 days. You can freeze these cookies and then thaw them before eating them.

Nutrition