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
Almendrados
Course: DessertDifficulty: EasyServings
30
cookiesPrep time
10
minutesCooking time
8
minutesResting Time
2-12
hoursThis recipe is based on Joan Nathan’s Almond-Lemon Macaroons (Almendrados).
Ingredients
- 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
- Finishing
30 whole blanched almonds (marcona almonds are recommended)
50g white sanding sugar
- Equipment Used
Food processor
Parchment paper
Full-size baking sheet
Rubber spatula
Directions
- 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.
Notes
- 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.
