Chunky Almond Cookies

I love these cookies, they’re really tasty, simple to make and better still, you can customise them! You can use a different type of nut – I would say pistachios or hazelnuts also work well in this recipe. You can also choose to add some grated orange (or even lemon!) rind and you can choose whichever spices you like – but be careful how much you put in! I think the salt is really important in this recipe as it enhances the flavour of the spices and the nuts, so make sure you don’t leave that out! As an added bonus, these cookies are (unintentionally) gluten free – so if a friend or relative has a problem with gluten then you can safely bake them a batch of these!

  • 190g almonds
  • 100g almond meal
  • 120g raw sugar
  • 50g egg whites (from around 1 to 2 eggs)
  • pinch of salt
  • spices for flavour – I can recommend 1/8 teaspoon of cinnamon or ground star anise (optional)
  • 1/2 teaspoon of finely grated orange rind (optional)
  1. Lightly toast the almonds for around 10 minutes in a preheated oven at 160c. Chop the first 110 grams of almonds finely (you can use a food processor for this) and the other 80 grams of almonds more coarsely.
  2. In a bowl place the finely chopped 110 grams of almonds, almond meal, sugar, salt, spices and optional orange rind
  3. Add the egg whites. Mix well until you form a paste.
  4. Scoop the cookie batter and form into little balls, (at this point, if you find the batter too sticky add a little bit more almond meal to the paste) then roll them in the remaining 80 grams of coarsely chopped almonds.
  5. Place then on a baking sheet, around 2 cm apart and bake for approximately 15 minutes at 170c (fan forced).
  6. This recipe makes approximately 16 cookies.

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