The holidays are right around the corner, and for those of us who look forward to seasonal baking, this cookie deserves a spot on your must-make list. It has everything I think a perfect holiday cookie should offer: a tender crumb, just the right level of sweetness, a hint of chewiness, and plenty of toasty almond flavor in every bite. Each year I make several varieties of almond cookies—some enriched with almond paste, others built on finely ground nuts—but this particular recipe, which I tried for the first time last Christmas, instantly became a family favorite.
What really makes these cookies special is the addition of dried fruit. I used dried apricots for their subtle tartness and beautiful color, but you can easily swap in dried cherries or cranberries for a slightly different flavor profile. The fruit adds a pop of brightness that complements the richness of the almonds and makes these cookies feel especially festive.
Rolling the dough in two types of sugar may seem like an extra step, but I promise it’s worth it. Because the cookie dough itself isn’t overly sweet, the combination of granulated and powdered sugar not only adds the perfect level of sweetness but also creates a delicate, lightly crisp coating. It’s that little finishing touch that makes these cookies so irresistible.
One thing to keep in mind is that these cookies are best enjoyed soon after baking. Their lovely texture tends to dry out over time, so they’re ideal when made close to the day you plan to serve them. Store any leftovers in an airtight container in the refrigerator for up to three days—though in my house, they rarely last that long.
If you have difficulty finding ground almonds, also called almond flour, you can pulse blanched almonds in your food processor until finely ground.
Buon Appetito!
Deborah MeleÂ
Ingredients
- 1 1/2 Cups Ground Almonds
- 1/2 Cup Sugar
- Pinch Fine Sea Salt
- 1/2 Teaspoon Almond Extract
- 1/4 Cup Finely Chopped Dried Apricots
- 2 Large Egg Whites At Room Temperature
Topping:
- 1/2 Cup Sugar
- 1/3 Cup Powdered Sugar
Instructions
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
Put the ground almonds, sugar, salt, extract and chopped apricots in a bowl and stir until mixed.
In a separate bowl, whisk the egg whites briskly until very foamy.
Add whites to almond mixture and stir to mix.
Put the topping sugars in separate small bowls, and with wet hands scoop out golf ball sized balls of the almond mixture, and roll into balls.
Roll each ball in the sugar, then powdered sugar until coated.
Place cookies on the prepared baking sheet and gently pinch the top with your thumb and index finger.
Lightly dust cookies with a little extra powdered sugar, then bake for about 20 to 25 minutes or until the bottoms of the cookies begin to brown.
Cool on rack then store in airtight container.
Nutrition Information:
Yield: 22
Serving Size: 1
Amount Per Serving:
Calories: 103Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 58mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 2g