Almendrados are traditional Spanish almond cookies with lightly golden edges and a tender centre. This homemade version uses ground almonds, sugar, egg whites and lemon zest, without wheat flour in the recipe. It makes approximately 18–22 pieces and is inspired by traditional baking in Jijona, Alicante.
Índice de Contenidos
- 250 g raw ground almonds, preferably peeled and fresh
- 170 g white sugar
- 2 medium egg whites, approximately 60–70 g in total
- finely grated zest of half a lemon, yellow part only
- optional: 20 peeled whole almonds for decoration
- optional: a pinch of ground cinnamon
Method
- Preheat the oven to 175°C using conventional top and bottom heat. Line a baking tray with parchment.
- Mix ground almonds, sugar, lemon zest and optional cinnamon in a large bowl.
- Lightly whisk the egg whites with a fork until foamy but not stiff. Add gradually to the almond mixture until moist and shapeable; you might not need every drop.
- Let the dough rest for about 15 minutes so the almonds absorb moisture. If too soft, add a little more ground almond.
- With lightly damp hands, roll portions of roughly 22–25 g and space them on the tray. Press a whole almond into each top if desired.
- Bake 12–16 minutes, watching for gentle golden edges. The centres may still feel soft when removed; ensure the egg is fully cooked.
- Allow to firm on the tray before transferring to a rack to cool completely.
Choosing almonds
A fine grind produces a smooth texture. A coarser grind makes a more rustic cookie. Fresh Marcona almonds are prized for their flavour, but other sweet almond varieties are also suitable.
How much egg white should you add?
Egg sizes vary. Add the whites gradually: too much liquid makes the cookies spread, while too little leaves the dough crumbly.
Are almendrados naturally gluten-free?
This version adds no wheat flour, but that alone does not guarantee suitability for coeliac disease. Check the origin and processing of every ingredient, equipment and possible cross-contact.
Common problems
Cookies spread: too much egg white or insufficient resting. Dry or cracked cookies: too long in the oven. Bitter flavour: lemon pith or poor-quality/rancid almonds. Sticking to paper: allow more cooling.
Variations
Add a little cinnamon for a winter flavour, replace lemon zest with orange, or shape smaller flatter pieces for more crunch. Substituting honey for sugar requires reformulation because it introduces additional moisture.
Storage and allergies
Cool completely and keep in a dry airtight container away from heat. They contain almonds and egg. If baking for someone with an allergy, check all ingredients and manufacturing conditions.
Frequently asked questions
Are these the same as marzipan?
No. They share almond and sugar, but shaping, egg-white content and baking differ.
Can I use almond flour?
Yes, if it consists of ground almonds; adjust slightly for its fineness and moisture.
Do they need baking powder?
This recipe uses no chemical raising agent.