Introduction

Almond Cloud Cookies are light, airy treats with a subtle nutty flavor and a delicate texture that melts in your mouth. These cookies combine almond flour and whipped egg whites for a naturally gluten-free delight that’s easy to make and perfect for any occasion.

The image shows a stack of round sandwich cookies on a white plate with a simple red pattern around the edge. Each cookie has two light golden-brown layers with a creamy filling in the middle. The tops of the cookies are dusted with a light dusting of powdered sugar, giving them a soft white look on top. The cookies have a slightly crumbly texture around the edges. The plate sits on a white marbled surface, and the lighting highlights the soft, homemade feel of the treats. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour
1 cup granulated sugar
3 large egg whites (room temperature)
1 cup powdered sugar (for dusting)
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1/4 cup sliced almonds (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, mix almond flour, granulated sugar, salt, vanilla extract, and almond extract until well combined.
Step 3: In another bowl, whip the egg whites until soft peaks form.
Step 4: Gently fold the whipped egg whites into the dry mixture until just combined, being careful not to deflate the mixture.
Step 5: Drop tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. Optionally, sprinkle sliced almonds on top for added texture.
Step 6: Bake for 15-18 minutes or until the edges are lightly golden but the centers remain soft.
Step 7: Allow cookies to cool slightly, then dust with powdered sugar before serving.

Tips & Variations

Use room temperature egg whites to achieve better volume when whipping.
For a richer flavor, substitute some almond flour with finely ground hazelnuts or pistachios.
If you prefer a firmer cookie, bake an additional 2-3 minutes but watch carefully to avoid overbaking.
Add a pinch of cinnamon or cardamom for a hint of warm spice.
For a chocolate twist, fold in mini chocolate chips or dip cooled cookies in melted dark chocolate.

Storage

Store Almond Cloud Cookies in an airtight container at room temperature for up to 3 days to maintain their softness. For longer storage, keep them in the refrigerator for up to a week. To refresh, warm briefly in a low oven or microwave for a few seconds before serving.

How to Serve

The image shows a close-up of a pile of small round cookies stacked on a white marbled surface. Each cookie has a golden brown color with a rough, crumbly texture and is dusted with a fine layer of white powdered sugar on top. The cookies look soft and slightly crunchy on the edges, and the powdered sugar creates a delicate, snowy effect over the entire stack. The background and surface beneath the cookies are white with faint marbled patterns, giving a clean and bright appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Almond flour is essential for the texture and flavor of these cookies. Using regular flour will result in a different texture and may not yield the same airy, soft result.

What if I don’t have almond extract?

If you don’t have almond extract, you can increase the vanilla extract slightly or use a few drops of another nut extract like hazelnut, but the almond flavor will be less pronounced.

Almond Cloud Cookies Recipe

Print Recipe

★★★★★

4.7 from 99 reviews

Delightfully light and airy Almond Cloud Cookies made with almond flour and whipped egg whites, offering a naturally gluten-free treat with a subtle almond flavor perfect for any occasion.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Total Time: 30-33 minutes
Yield: Approximately 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

2 cups almond flour
1 cup granulated sugar
1/4 tsp salt

Wet Ingredients

3 large egg whites (room temperature)
1 tsp vanilla extract
1/2 tsp almond extract

Toppings

1/4 cup sliced almonds (optional)
1 cup powdered sugar (for dusting)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
Mix Dry Ingredients: In a large bowl, combine almond flour, granulated sugar, and salt. Add vanilla extract and almond extract to impart a rich, nutty fragrance and stir until well blended.
Whip Egg Whites: In a separate bowl, whip the egg whites until soft peaks form, creating a light and airy texture essential for the cookie’s cloud-like quality.
Fold Ingredients: Gently fold the whipped egg whites into the dry mixture, being careful not to deflate the egg whites, until the batter is just combined.
Shape Cookies: Drop tablespoons of the dough onto the prepared baking sheets, spacing them about two inches apart to allow for slight spreading. Optionally sprinkle sliced almonds on top for added texture and visual appeal.
Bake: Bake the cookies for 15-18 minutes, or until the edges turn lightly golden while the centers remain soft and tender.
Cool and Dust: Allow the cookies to cool slightly on the baking sheet before dusting generously with powdered sugar to finish. Serve and enjoy your delicate almond cloud cookies!