Almond cookies classic

14 servings
30 min

How to bake classic almond cookies? Prepare the necessary ingredients. Almond flour for this cookie is better to take a large grind, then almonds will be better felt. Almond flour is easy to make yourself. To do this, the almonds must be peeled and ground in a grinder. If desired, a couple of drops of almond flavour can be added to the biscuits, if any. Turn on the oven 180 degrees beforehand.

Pour the almond flour into a bowl and add the icing sugar to it. It is advisable to pre-sift the icing sugar to break up all kinds of lumps.

Using a spatula, mix the dry ingredients thoroughly.

In another clean and dry bowl, whisk the squirrels to firm peaks.

In two steps, add a mixture of almond flour and powdered sugar to the protein foam, gently but thoroughly mixing each time.

Depending on the size of the protein, the dough for almond cookies may turn out to be slightly more or slightly less thick, this will affect the shape of the cookies, it may turn out to be either flat or plumper, but this will not affect the taste, the cookies will be tasty anyway.

Using two teaspoons, place dough for future cookies on a baking sheet lined with parchment. Leave a distance of 4-5 cm between the cookies, as it will blur a little when baking. In total, I got 15 small cookies out of this amount.

Top the cookies with sifted icing sugar and send to the oven to bake.

Bake the cookies at 180 C for about 15-20 minutes, during which time the cookies will be covered with a solid caramel crust, and inside will remain a little soft. If you want the cookies inside dry and completely crisp, then turn off the heating in the oven after 20 minutes, and leave the cookies to cool for 1 hour without taking them out of the oven, so it will reach full readiness.

Store the cookies in a plastic container with a lid, so they stay crisp.

Almond flour biscuits are ready.

Enjoy your meal!