Description
Experience the magic of these oversized Italian almond clouds, featuring a crisp sugar-dusted shell and a soft, chewy marzipan center. Naturally gluten-free and bursting with bold almond flavor, these bakery-style cookies are surprisingly simple to whip up at home.
Ingredients
- 5 large egg whites
- Pinch of salt
- 4 1/2 to 5 cups blanched almond flour
- 1 1/2 cups granulated sugar
- 1/2 cup granulated sugar (for rolling)
- 1/2 tsp vanilla extract
- 2 tsp almond extract
- 1/2 cup powdered sugar
Instructions
- Beat the five egg whites and a pinch of salt in a clean bowl on high speed until stiff peaks form.
- Sift together 5 cups of blanched almond flour and 1 1/2 cups of granulated sugar in a separate large bowl.
- Gently fold one-third of the flour and sugar mixture into the egg whites using a spatula.
- Fold in 1/2 teaspoon of vanilla extract and 2 teaspoons of almond extract.
- Incorporate the remaining flour mixture in two stages, folding gently until a thick, sticky paste-like dough forms.
- Scoop mounds of dough and roll them first in granulated sugar, then roll them between your palms to form a ball.
- Roll the sugar-coated balls in powdered sugar until they are heavily and evenly coated.
- Place the balls on a parchment-lined baking sheet, flatten the tops slightly, and bake at 325 degrees Fahrenheit for 20-25 minutes.
Notes
To ensure your egg whites reach maximum volume, make sure your mixing bowl and beaters are spotlessly clean and free of any oil residue. If you find the dough is too difficult to roll, try lightly dampening your hands with water or chilling the dough for 30 minutes to reduce stickiness.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian