Almond Cloud Cookies

I love almonds!  Almond anything… raw almonds, almond slivers in my yogurt, almond milk, marzipan, amaretto, all of it.   So these cookies already look good to me, plus I realized they’re gluten-free, so I had to put them on here! 🙂

  • 10 oz. almond paste (note: NOT the same as marzipan, which has more sugar added to it)
  • 1 c. sugar
  • 1/4 tsp salt
  • 2 large egg whites, lightly beaten
  • 1/4 tsp almond extract (verify gluten-free)
  • 1/8 tsp “extra-strong bitter almond oil” (super-extra-strong almond extract… can I substitute more of regular-strength extract?)
    • if desired, exchange almond oil for orange or lemon extract for added zest
  • sugar for topping (“confectioner’s sugar” or “glazing sugar” recommended)
    • or 2/3 c. pine nuts – dip tops of unbaked cookies in the nuts, flatten them gently on the baking sheet, and cook normally
  • (optional) 1 c. chocolate chips

Preheat oven to 325 F.   Lightly grease, or line with parchment paper, two baking sheets.

In bowl of stand mixer, blend almond paste, sugar, and salt until mixture becomes slightly crumbly.

Add egg whites gradually, while mixing, to make a smooth paste.  (If including chocolate chips, fold them in now.)

Stir in the flavorings.

Scoop dough by heaping Tbs onto the prepared pans.

Sprinkle cookies heavily with sugar, then use three fingers to press an indentation into the center of each cookie.  (??? I’m not sure about the purpose or necessity of this step)
(Alternatively, dip tops of unbaked cookies in pine nuts, flatten them gently on the baking sheet, and cook normally… or could you use slivered almonds for this?)

Bake cookies 20-25 minutes, until they’re brown around the edges.  Remove from oven and allow to cool on pan.

Source: King Arthur Flour recipe –


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