Turkish Almond Cookies
These Turkish almond cookies are chewy and very tasty. Learn how to make cookies with almond flour and just three additional ingredients. These cookies are gluten free and super tasty!
Servings: 20 cookies
- 4.9 oz egg whites approximately 5 egg whites
- 11.2 oz granulated sugar
- 7 oz almond flour
- 1 teaspoon lemon juice
Preheat the oven to 300°F and line a baking sheet with parchment paper or a silicon mat.
In a sauce pan, stir the almond flour and sugar then add egg whites and mix well.
Place the sauce pan over medium heat and cook the batter until sugar is melted and the batter is runny enough to fall off the spoon. This should take about 10 minutes.
Turn the heat off and let the batter come to room temperature.
Put the batter in a piping bag and pipe on the baking sheet the size of walnuts. Leave a couple of inches between cookies.
Bake in the oven for 20-25 minutes until fully cooked.
Let cool for 10 minutes then transfer to a cooling rack.
- Make sure not to overcook the batter. Once ready, the batter has the consistency denser than pudding but still runny. It should fall off the spoon easily.
- You can use homemade or store bought almond flour. Read the instructions on how to make homemade almond flour on Foolproof Living.
- Some put a blanched almond on top of each almond cookie before baking.
- These almond flour cookies are very simple to make. The trick is to not cook the batter too long otherwise it'll get hard.
- These cookies will spread while cooking so make sure to leave an inch or two between each cookie before baking.
- Store the cookies in an airtight container or a sealed bag for up to 3 days.
Calories: 121kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 11mg | Fiber: 1g | Sugar: 16g | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg