Almond Cookies


I binged this Easter like every other. I made these amazing almond cookies inspired by one of Rachel Allen’s recipes and they were out of the world. I tweaked the measurements a little though to suit my pallet. I baked these cookies for the Easter feast but my significant other half managed to empty the jar en route. I love Rachel Allen and her recipes although I haven’t tried many. I do wish I made a career in the catering industry. I’d have the confidence to venture out on my own terms. Anyway, I believe this is a not a forum to share my sob stories but a happy one to share my fantastic cooking tricks.  I do blow my trumpet at time. But that’s forgivable, right? 🙂

These cookies have a thin hard shell and a chewy inner core. It’s like biting into a more textured marzipan. The flaked almonds turn gorgeously orange when baked. You are going to bake these over and over again, I promise.

You need,

So there are ground almonds, sugar and flaked almonds. Only egg white comes into picture here as it act as a binding agent. No flour, no butter which makes it a healthy yet yummy version!

My mother in law brought this bag of ground almond during one of her trips. It is fairly simple to make your own almond meal. I just looked it up the internet. I used them every time I could possibly substitute with flour. I love the nutty flavor in cakes, crumbles for that matter even breakfast muffins!

Ground almonds into a mixing bowl.

Tip in the sugar and mix. I powdered the sugar as that’s the right way to go about it!

Crack an egg and separate the yolk and the white. Make a well in the center and add the egg white. I did no such thing 🙂

With a spoon, mix the egg into the almond meal until it comes together as a sticky mess.

Now stick your fingers right in and make a thick cylinder.

With a butter knife, cut through the width to make semi circles.

Shape the pieces however you like. I made little crescents.

Scatter flaked almonds on a plate and roll the cookies in them to coat.

Now, smell your hand… the egg whites perfume your fingers!

Place them on a lined baking tray and bake in a preheated 180 C oven for 20- 25 minutes.

Don’t they look beautiful… wait until you taste them!

They turn white on the outside when baked and that’s their ‘let’s dive into the mouth’ sign.

Here’s a closer look at these beauties.

A rainy day, a cup of raspberry tea and cookies!

Chewy guilt free cookies! What an end to the evening 🙂

Have a great day!

Ingredients for 8 cookies

Ground almonds 75 g

Powdered sugar 30 g

Egg white 1

Flaked almonds to coat


Mix the ground almonds and sugar in a mixing bowl. Add egg white and bring the whole mixture together and with your fingers shape the mixture into a cylindrical block. With a butter knife, slice into wedges and shape to your liking. Roll over almond flakes and bake in a preheated 180 C oven for 20-25 minutes. Cool for 5 minutes and pop in your mouth.

You can double the measure to double to number of cookies.









  1. priya

    Loved this one. It has almost vanished as if it was never made ha ha. God….the aroma!! I was telling my husband, if I could only bottle up the smell of baking :). Malva pudding is next on the list!


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