Spain on a Fork > All Recipes > Desserts > 3 Ingredient Almond Cookies | The EASIEST Cookies to Make
All Recipes, Desserts / December 24, 2021

3 Ingredient Almond Cookies | The EASIEST Cookies to Make

These 3 Ingredient Almond Cookies are seriously the easiest cookies to make. We´re talking just 3 ingredients, no special equipment and no tricky techniques. But the best part, is that these cookies come together in under 30 minutes.

3 Ingredient Almond Cookies
These almond cookies are the perfect treat during the holiday season, next to a cup of coffee, tea or even hot chocolate for the kiddos. But let me tell you, with the simplicty of making these cookies, they´re the perfect treat for any time of the year.

3 Ingredient Almond Cookies
To make this recipe, I used Spanish marcona almonds. But you can use any type of almonds you like. Either way, when you add the almonds into the food processor, just go between 20 to 30 seconds. You want the almonds to be finely chopped, almost powder like. If you over process them, the natural oils will come out and you will end up with almond butter.

3 Ingredient Almond Cookies

TIPS & TRICKS to Make this Recipe: It took me between 9 to 10 minutes to bake the cookies with the bake and broil option (bottom + top heat). If your oven doesn´t do both functions at the same time, just bake them for a couple minutes longer, making sure to flip the cookies towards the end so they evenly crisp.

3 Ingredient Almond Cookies

Key Ingredients & Cookware I used in this Recipe:
SPANISH MARCONA ALMONDS
POWDERED SUGAR
GLASS MIXING BOWLS

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Spain on a Fork T-Shirt

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make these 3 Ingredient Almond Cookies

3 Ingredient Almond Cookies
5 from 10 votes
Print

3 Ingredient Almond Cookies

Course Dessert
Cuisine Spanish
Prep Time 20 minutes
Cook Time 10 minutes
Servings 15 cookies
Calories 138 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 cups blanched Spanish marcona almonds 260 grams
  • 1 cup powdered sugar 120 grams
  • 1 cage-free organic egg

EXTRAS

  • 2 tbsp powdered sugar 15 grams

Instructions

  1. Add the almonds into a food processor and run on a low speed for 20 to 30 seconds, or until the almonds are finely chopped, almost powder like

  2. Transfer the almond mixture into a large bowl, add in 1 cup powdered sugar and mix together

  3. Crack 1 egg at room temperature into a bowl and separate the yolk from the egg white. transfer the yolk into another bowl, whisk the egg whites for about 15 seconds and then the egg yolk

  4. Add the whisked egg whites into the bowl with the almonds & sugar and mix together, once you end up with a crumbly texture, get in there with your hands and push down on the mixture and fold it together, continue to do this until you end up with a smooth compact paste, then shape into a ball

  5. Grab a spoonful of the mixture and shape into the form of a cookie, I used a chicken nugget design, making sure the thickness is about 1/4 inch (.625 cm) thick, as you finish each cookie, transfer into a baking tray lined with parchment paper, making sure they´re all in a single layer and evenly spaced out

  6. Then cut 3 slits on each cookie, not too deep, and brush the whisked egg yolk over the cookies

  7. Add into a preheated oven, bake + broil (bottom + top heat) option 200 C - 390 F

  8. After 9 to 10 minutes remove the cookies from the oven and let them rest for a couple of minutes, then sprinke with powdered sugar on top and serve, enjoy!

Nutrition Facts
3 Ingredient Almond Cookies
Amount Per Serving
Calories 138 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 11mg4%
Sodium 8mg0%
Potassium 114mg3%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Calcium 41mg4%
Vitamin A 17IU0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.

44 Comments

  1. Rianne

    5 stars
    Oooh my, these were absolutely delicious!! Thank you for sharing this recipe. It was quick, easy and fool proof 😉

    31 . May . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      01 . Jun . 2022
  2. Phyllis

    5 stars
    Good recipe as I’m gluten free I’m always looking for good tasting recipe thanks

    20 . Feb . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      21 . Feb . 2022
  3. jude

    5 stars
    obviously i’m in good company here as we have all loved these gems.
    i choose to put some toppings on before the bake: sesame seeds, slivered almonds and cacao nibs. they look charming.
    i used almond flour.
    such an easy recipe.
    and i love your video.
    thank you, albert.

    03 . Feb . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      04 . Feb . 2022
  4. Kris

    5 stars
    Does this work with a sweetner like erythritol? I don’t use sugar in anything.

    03 . Feb . 2022
    • Spain on a Fork

      I have not tried it myself, but others have tried it and it works 🙂 much love

      04 . Feb . 2022
  5. Jane

    Hi, Sam! I forgot to ask this: what I have on hand are unsalted dry toasted slivered almonds. Will these work or must they be blanched? Thanks!

    31 . Jan . 2022
  6. Jane

    Would love to make these but am wondering if they keep well for a few days in an airtight container or, if I make a larger batch, do they freeze at all well?

    30 . Jan . 2022
    • Spain on a Fork

      They will hold for up to 7 days in an airtight container, and yes, they freeze well for up 3 months 🙂 much love

      31 . Jan . 2022
  7. Kate H

    5 stars
    Made these for Valentine’s Day – rolled out dough & cut out with heart shape cookie cutter. After baking, I brushed the cookies with a little amaretto, rolled the edges in red decorating sugar, then lightly sprinkled the tops with confectioner’s sugar. Absolutely delicious!! Great recipe!! This will replace sugar cookies and spritz cookies as my all-purpose go-to decorated cookie recipe!! Love all your shows! Thank you & Happy Valentine’s Day 😘

    30 . Jan . 2022
    • Spain on a Fork

      That sounds fantastic!!! Much love 🙂

      31 . Jan . 2022
  8. frances

    5 stars
    I have almond flour, and am wondering what the cup measurement is for the flour you made from the almonds. I would really love to make these cookies!

    30 . Jan . 2022
    • Spain on a Fork

      Start off with the same amount, and if it looks to wet, just add in a bit more almond flour 🙂 much love

      31 . Jan . 2022
  9. Glen

    5 stars
    These are fantastic!
    My wife and I try a lot of YouTube recipes and most of them are a little disappointing but these little guys are far better than we expected we’ve made them twice in a week just to see if we just fluke out with the first batch but the 2nd turned even better.
    Thanks

    30 . Jan . 2022
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 much love

      31 . Jan . 2022
  10. Lacey

    5 stars
    I just made these and they were great! My family can’t eat eggs but I used aquafaba as a replacement and it worked perfect. Can’t believe they are so easy but taste so good. I also melted some dark chocolate over a few of them. Will definitely made again.

    Thanks so much for the recipe!

    29 . Jan . 2022
    • Spain on a Fork

      So happy to hear that!! Much love 🙂

      29 . Jan . 2022
  11. jorge colome

    great recipe. tried several recipes and they are all great. thank you. bye

    29 . Jan . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      29 . Jan . 2022
  12. Iftikhar (Nottingham, UK)

    For a vegan recipe what can replace the eggs with?

    29 . Jan . 2022
    • Spain on a Fork

      You can use aquafaba 🙂 much love

      29 . Jan . 2022
  13. Cynthia

    I haven’t tried them yet because I like to print off. I’m not finding a Print icon.

    27 . Jan . 2022
    • Spain on a Fork

      Link to Print recipe under the image on the recipe card 🙂 much love

      28 . Jan . 2022
  14. Zule

    5 stars
    Thank you so much am going to make them tonight, I love Spanish desserts!!

    25 . Jan . 2022
    • Spain on a Fork

      Hope you enjoy! Much love 🙂

      26 . Jan . 2022
  15. Pooja

    Any non egg options?

    25 . Jan . 2022
  16. Gina

    5 stars
    Hello Albert,
    I love this recipe! I made a couple of small tweaks, though. I used almond flour (measuring it out to 260 by weight) and used a *convection* setting on my oven, lowered the heat by 25° Fahrenheit, and made most of them round. They were all *delicious*! The long ones, like yours, were crunchy. The round ones turned out chewy in the middle. I love, too, that they are gluten-free. My husband could not stop eating them. I probably shouldn’t make them again unless to give them away! Thank you. This is a home run.

    20 . Jan . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      21 . Jan . 2022
  17. Robert

    Wouldn’t a little almond extract be a good addition?

    17 . Jan . 2022
    • Spain on a Fork

      If you would like to add some you can 🙂 much love

      18 . Jan . 2022
  18. Valentin

    I made these cookies Keto by just replacing the confectioners sugar with confectioners erythritol, and they came out excellent.

    16 . Jan . 2022
    • Spain on a Fork

      SO happy to hear that!! Much love 🙂

      16 . Jan . 2022
  19. Cec from Canada

    OMG! I just made a batch. So easy! I finished watching your video only half an hour ago and am eating them already. Talking about instant gratification!!! I used almond flour so it came together even faster. I don’t have a simultaneous bake/broil oven setting so I broiled them on a higher rack toward the end. They smelled so amazing coming out of the oven and browned beautifully. These cookies are crispy on the outside and soft on the inside. I’m sure that if I used fresh whole almonds, they’d be even better. I did add a few pinches of salt and 1/4 tsp of almond extract. Thanks a million for sharing this recipe. I will add it to my try and true collection. PS-…you have a great voice! So calming!!! PSS- thanks for showing the ingredients in weight so I don’t have to mess with measuring cups.

    13 . Jan . 2022
    • Spain on a Fork

      So happy to hear that!!! much love 🙂

      13 . Jan . 2022
  20. Sandy

    How to bake + broil. . .??? Two separate settings on my electric oven. HELP!

    30 . Dec . 2021
    • Spain on a Fork

      If your oven can´t do both functions at the same time, just bake the cookies for the same amount of time and then swap to the broil option for 1 to 3 minutes 🙂 much love

      30 . Dec . 2021
  21. Sandy

    Can I use almond flour in place of the ground almonds? If so, how much?
    Really like your show!

    26 . Dec . 2021
    • Spain on a Fork

      Yes you can, try using 2 cups almond flour, if the mixture is to dry, add in some water 🙂 much love

      26 . Dec . 2021
  22. kellee

    These look so darn good! Can’t wait to try them!

    25 . Dec . 2021
    • Spain on a Fork

      Much love 🙂

      26 . Dec . 2021
  23. Maria “Teresa” Casanave Legler

    Love all of your recipes! So glad to find recipes that or low in sodium, nutritious & delicious. Have family in Spain and loved everything I ate while visiting.
    Thank you for sharing these delicious recipes.

    25 . Dec . 2021
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      26 . Dec . 2021

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating