A recipe for both vegan and non-vegan almendrados, a simple gluten-free almond and lemon Spanish cookie dating back to the 15th century. Aquafaba works great as an egg substitute in this recipe.Instagram
AlmendradosCourse: DessertDifficulty: Easy
This recipe is based on Joan Nathan’s Almond-Lemon Macaroons (Almendrados).
- Food Processor Bowl
290g almond flour
148g granulated sugar
1 large egg or 3 tablespoons aquafaba (see “notes”)
¼ teaspoon almond extract
1 tablespoon lemon zest
4-6 drops lemon oil
30 whole blanched almonds (marcona almonds are recommended)
50g white sanding sugar
- Equipment Used
Full-size baking sheet
- Using a food processor equipped with a metal blade, combine granulated sugar, egg/aquafaba, almond extract, lemon zest, and lemon oil and pulse to make a cohesive dough. Transfer to a medium bowl, cover, and refrigerate for at least 12 hours.
- Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes: they continue hardening as they cool. Cool completely, and store in an airtight container.
- Aquafaba’s egg conversion is 2 tablespoons for an egg white, and 1 for an egg yolk–for a total of 3 tablespoons for one large egg.