Bitter Almond Cookies are delicate, fragrant, and slightly crisp on the outside with a soft, chewy interior. The characteristic almond aroma makes them an elegant companion to coffee or tea. Despite the name, these cookies are pleasantly nutty rather than truly bitter.
Servings: 18–22 cookies
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Ingredients
- 2 cups (200g) almond flour
- 3/4 cup (150g) granulated sugar
- 2 large egg whites
- 1/2 teaspoon bitter almond extract (or regular almond extract)
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar (for dusting)
Instructions
- Prepare the Dough: In a mixing bowl, combine almond flour, granulated sugar, and salt. Add egg whites, bitter almond extract, and vanilla extract. Mix until a soft, slightly sticky dough forms.
- Shape the Cookies: Lightly dust your hands with powdered sugar. Roll small portions of dough into walnut-sized balls and place them on a parchment-lined baking tray. Gently flatten them slightly.
- Dust and Bake: Dust the tops lightly with powdered sugar. Bake in a preheated oven at 175°C (350°F) for 12–15 minutes, until lightly golden and slightly cracked on top.
- Cool and Serve: Allow cookies to cool on the tray for a few minutes before transferring to a wire rack. Serve once fully cooled.
Things to Consider
- Almond Extract: Bitter almond extract is potent. Use sparingly to avoid overpowering the flavor.
- Texture: These cookies naturally have a chewy, marzipan-like texture.
- Sweetness Level: Sugar quantity can be slightly reduced if preferred.
Tips
- Flavor Variation: Add lemon zest or orange zest for a refreshing twist.
- Storage: Store in an airtight container for up to 5 days.
- Elegant Finish: Dip half of each cookie in melted dark chocolate for a refined presentation.
These Bitter Almond Cookies are simple, aromatic, and wonderfully satisfying — perfect for tea time or as a light dessert. Afiyet olsun! 🍪✨