This is a fun spin inspired by my Italian almond cookie recipe. It's full of sprinkles and perfect for a birthday or celebration.
I also like to add chopped almonds for some crunch. These cookies are super similar to macarons but much easier.
Both cookies have to whip up egg whites, then fold in almond flour and sugar. I guess my Italian almond cookies are in between a crinkle cookie and a macaron.
Make sure to not fold the sprinkles in too much. Otherwise, they will bleed their color, and it won't look as good.
These are chewy and so delicious. This makes a few cookies only, so it's a perfect serving size!
|Level: 👩🏽🍳|Time: 45 minutes|Serves: 6-8|
1 cup and 2 tablespoons almond flour or very finely ground almonds
1/2 cup granulated sugar
1 egg white
A dash of lemon juice
1/4 teaspoon almond extract
2 tablespoon sprinkles
2 tablespoons chopped almonds
1/4 cup powdered sugar
Preheat your oven to 300 degrees F, and place two baking sheets on top of each other. Lay a piece of parchment paper over the top of the baking sheet.
In a medium bowl whisk the almond flour, and granulated sugar together. With an electric mixer beat your egg white with the lemon juice in a separate bowl until stiff peaks form. Gently fold your "meringue" with the almond mixture along with the almond extract, sprinkes, and chopped almonds.
Knead into a sticky ball and with a tablespoon, roll balls out of your cookie dough. Pour the powdered sugar into a small bowl and roll your cookie dough ball all around the bowl, making sure the powdered sugar has fully coated the cookie. Repeat with all your balls and place onto the baking sheet. Bake for 35 minutes.
- The Bored Baker 👩🏽🍳