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.
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.
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.
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.
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Watch the Video Below on How to Make these 3 Ingredient Almond Cookies
3 Ingredient Almond Cookies
- 2 cups blanched Spanish marcona almonds 260 grams
- 1 cup powdered sugar 120 grams
- 1 cage-free organic egg
- 2 tbsp powdered sugar 15 grams
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
Transfer the almond mixture into a large bowl, add in 1 cup powdered sugar and mix together
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
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
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
Then cut 3 slits on each cookie, not too deep, and brush the whisked egg yolk over the cookies
Add into a preheated oven, bake + broil (bottom + top heat) option 200 C - 390 F
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!
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