Description
These Crispy Italian Almond Chews are delicate, chewy cookies with a crisp exterior and deep almond flavor. Made with almond flour and egg whites, they’re naturally gluten-free and irresistibly delicious – perfect for holidays or everyday treats!
Ingredients
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2 cups almond flour
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1 cup powdered sugar
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2 large egg whites
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1 teaspoon almond extract
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1/2 teaspoon vanilla extract
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1/4 teaspoon salt
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1/2 cup sliced almonds
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Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, whisk almond flour, powdered sugar, and salt until combined.
In a separate bowl, beat egg whites until soft peaks form.
Gently fold the egg whites into the dry ingredients, then stir in almond and vanilla extracts until a sticky dough forms.
Scoop tablespoon-sized portions and roll into balls. Press each ball into sliced almonds to coat one side.
Place on the baking sheet, almond-side up, spacing about 2 inches apart.
Dust lightly with powdered sugar, if desired.
Bake for 18–20 minutes or until the edges are golden and the tops are slightly cracked.
Cool completely on a wire rack before serving.
Notes
Use superfine almond flour for the smoothest texture.
Can be stored in an airtight container for up to a week.
Add orange zest for a citrus twist!
