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These one-bowl, no-mixer, gluten-free French Almond Cookies (aka Almond Cloud Cookies) are light as a feather, with a crisp meringue exterior and chewy, moist almond-y interior!
I think you'll find that these French Almond Cookies are one of those rare finds that you'll treasure having in your cookie repertoire. Everyone who tries them has a similar reaction. I've heard lots of exclamations like, "Wow!", "Amazing!" and "These are delicious!" "They taste like macaroons!". The fact that they take about 10 minutes of hands-on time is certainly not evident in the finished product, but it's a huge bonus!
A 5-Star recipe!
I'm always intrigued by a recipe that has a ton of 5-star reviews, so when I discovered these French Almond Cookies over on the King Arthur website, I perused through the scores of overwhelmingly positive comments. It seemed that everyone loved these simple, unique cookies, but one of the statements that sealed the deal for me was this one:
"I moved away from an authentic French bakery that made these cookies. Even though the proprietor shared a scaled-down recipe with me, I couldn't get the texture quite right. Enter KAF. These are my absolute favorite cookies, and now I can make them at home! I don't make complicated recipe,s and this one is so easy! Love it!"
Although the recipe did look fairly easy, being the lazy person that I am, I decided to try to simplify it. The King Arthur method actually involves two recipes. It entails, first of all, making an almond paste in a stand mixer with almond flour, powdered sugar, egg white, salt and almond extract. The next step is to combine the homemade almond paste with more almond flour, more egg white, more salt and more almond extract in a stand mixer and mix until combined.
Simplify, simplify, simplify
Hmm... that seemed like extra work to me and I wondered if you couldn't just combine the ingredients from the two recipes and make it all at the same time. It worked! I was thrilled to find that it was super easy to simply combine all the ingredients in one bowl (no stand mixer) and portion out the cookies.
We were quite smitten with that first batch of King Arthur's "Almond Cloud Cookies", utilizing this new technique; super delicious cookies with a thin, crisp, meringue-like exterior and a chewy, moist interior with lots of almond flavor. I decided to call my rendition, French Almond Cookies.
The problem came with subsequent batches. It seemed that the results weren't consistent. Sometimes the cookies spread and got really flat while other times they were a little too mounded and didn't spread at all.
After lots of trial and error, I finally realized that an egg white is not an egg white is not an egg white! In other words, egg whites can vary in volume even if they're all from the same carton of eggs. And since egg white is one of the main ingredients in these French Almond Cookies, a little variance can make a big difference.
This discrepancy was easy to correct; just measure the amount of egg white rather than using "3 large egg whites". I found that 5 tablespoons of whisked egg white was the perfect amount. Problem solved! After this inconsistency was corrected, my cookies began coming out consistently delicious!
The only other issue I had with the King Arthur recipe was that the cookies were VERY sweet. I was able to cut out a quarter cup of sugar without affecting the texture or delicious flavor.
Ridiculously Easy
Now that this had become a one-bowl, no-mixer recipe that could be stirred up in well under 10 minutes, I knew that it would need to be cataloged in our Ridiculously Easy series of recipes. You can read more about this Ridiculously Easy collection in this post but, in an essence, it's the recipes that will make you look like a kitchen rock star with minimal effort on your part. Like that? Yep, me too!
In a nutshell
How does the recipe work? So easy, see what I mean:
- Combine almond flour, sugar and salt in a medium-size bowl.
- Separate the eggs and reserve the yolks for another recipe (like these delicious Ridiculously Easy Brioche Rolls or this fabulous Microwave Lemon Curd) then whisk the white for 45 seconds.
- Add the whites to the almond flour mixture, stir well with a fork until combined then scoop up the cookies, dimple them with your fingers and bake.
- All that's left is a shower of powdered sugar and making a cup of tea or pouring a tall glass of cold milk to enjoy with these delicious cookies!
See what I mean? Easy, ridiculously easy!
A French patisserie-inspired gift!
To me, sharing homemade treats from the kitchen is one of the nicest kind of gifts (to give or receive) so I created some labels to use for gifting. Fill out the form below to receive customized printable labels for your gifts, right to your inbox!
Get your free printable labels...
These French Almond Cookies are delicious on their own, but also make an easy dessert paired with some good vanilla ice cream. If you want to keep it easy but get a little fancy, make a batch of this Ridiculously Easy Raspberry Coulis to drizzle over the ice cream. Talk about a kitchen rock star...
Cafe Tips for making these Ridiculously Easy French Almond Cookies
- You'll need almond flour for these cookies, not almond meal. What's the difference? Almond flour is finely ground blanched (no skins) almonds where almond meal is finely ground almonds with the skin. Almond flour is much finer than almond meal.
- Almond flour can be expensive when purchased at your local grocery. It's much more decently priced at big box stores like Sam's Club or Costco. You can also purchase it very reasonably online and have it delivered right to your door.
- When measuring the powdered sugar and almond flour, scoop them into a measuring cup then level with a flat edged knife. Don't pack the ingredients into the cup.
- Don't overbake these French Almond Cookies. The time will vary slightly, depending on your oven. You want them to be a light golden brown. In my oven that takes right around 11 minutes. Check the cookies at 10 minutes and go from there.
- Sometimes I add a scoop of mini chocolate chips to the batter for a delicious variation.
- I love these pre-cut parchment paper sheets that fit a sheet pan perfectly. They're super convenient and save a lot of time when baking.
- These cookies will spread in the oven. Each scoop should start out as a rounded tablespoon. I like to use this 1½-tablespoon retractable scoop for perfect-shaped cookies.
Thought for the day:
When I consider your heavens,
the work of your fingers,
the moon and the stars,
which you have set in place,
what is mankind that you are mindful of them,
human beings that you care for them?
Psalm 8:3&4
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations and ideas for variations.
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French Almond Cookies (aka Almond Cloud Cookies) Gluten Free!
Ingredients
- 1½ cups powdered sugar
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
- 2¼ cups almond flour
- 3 large large egg whites
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
- powdered sugar, for dusting
Instructions
- Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment paper. Set aside.
- Separate egg whites from the yolks and beat the whites with a fork or small whisk vigorously for 45 seconds until nice and frothy (they won't be stiff or have peaks, just nice and frothy). Discard or use the yolks for another recipe.
- Combine the almond flour, sugar, powdered sugar and salt in a medium-size bowl and stir well with a fork to combine. Drizzle the vanilla and almond extract over the mixture and again stir until well combined.
- Drizzle 4 tablespoons of the frothy egg white over the almond meal mixture. Stir with a fork until the mixture is uniformly crumbly. Slowly add more egg white, a little at a time, just until all of the almond flour is incorporated. You may have some egg white left over. The dough should be thick but smooth.
- Scoop the dough by heaping tablespoons onto the prepared pans. I like to use a 1½-tablespoon cookie scoop and level it nice and flat. You should have about 24-28 cookies.
- Either lightly wet your fingers or dip them in powder sugar and dimple the tops of each mound of dough by pressing in with three fingers lightly. (I use my thumb, forefinger and middle fingers together.)
- Bake for 10-14 minutes or until light golden. Remove from the oven and allow to cool on the sheet pan for 5 minutes then remove to a cooling rack and dust generously with powdered sugar. (I use a small sieve for this.)
- Allow to cool completely then store in an airtight container.
Notes
Nutrition
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I turned to this recipe, when my egg whites didn't stiffen. Delicious! I'd like to get the label for the Almond Cloud Cookies.
Hi Lily, Thank you for the wonderful review! So glad to hear how well these turned out for you. The labels are on the way to your inbox - Enjoy!
These were delicious but I had to add a few minutes..they are very fragile and stuck to the silicon mat...
Hi Monty, so happy you enjoyed these cookies. They are somewhat fragile when hot - I really like to use parchment paper vs silicon for this particular reicpe as I find they don't stick as much.
Can you use splenda magic baker in place of powdered sugar if you blitz it in your French Cloud recipe?
Hi Isabelle, I haven't tested this recipe with Splenda so I can't guarantee success. If you try it, let us know1
OMG! These are so much better than my previous recipe. Amazing chewy and delicious. Thank you so much.
Awesome! Thanks for the review, Collette!
I made these cookies exactly as described. They taste wonderful! I did notice that mine are chewy in the middle and I baked them at 325 for 14 minutes. That chewy middle is not a problem but I just wonder if I should have baked them longer or is this just personal choice. (I am actually wondering if I can use Christmas cut outs with this batter?) If anyone has tried that let me know. Otherwise, thanks for delicious recipe.
Ruth
Hi Ruth, almond cookies will be a little chewy in the center - you didn't do anything wrong.
I have made these so many times and love them as do my friends and neighbors. Can I make in advance and freeze? Thank you, Kathie
Fairhope, AL
So glad to hear that, Kathie! Yes, they do freeze well!
I have a question. Can I substitute the sugar with agave? I can't have regular sugar. Thank you
Hi Susan, I haven't tested this recipe with agave so I can't say for sure. If it's liquid agave I think the cookies might spread too much. But as I said, I would have to do further testing to ensure sucesss.
Can these be decorated for holidays, like adding sprinkles or drizzling with colored icing, or will it ruin the texture?
I'm wondering if it's OK to use the egg whites that come in a carton for this recipe?
Hi Terri, I honestly don't know as I don't have experience with carton egg whites. I do know that they don't whip up as well so your cookies may end up much softer and flatter but I have not tested this recipe with that type of egg white.
Hi, The KAF site uses an Almond paste in this recipe. Did you skip the Almond paste?
Hi Melanie, yes, Chris talks a little bit about that in the beginning of the post.
Isn't it easier tu just weigh the egg whites?? Is there any way you can send me the proper weight? Dying to try these, kind regards.
And can you send me the awesome labels?
Hi Lilli, I haven't weighed the egg whites. Almond flour can vary in it's "thirstiness" so it's better to follow the directions as written to ensure success.
Love these cookies! Thank you. I have made then about 6 times and they came out perfect but my last 2 times they were ok (a little tough , too crunchy on outside) and by next day they turn real hard. Stored them in a tupperware as usual (not in fridge) What did I do wrong? Cookie dough seam to stay in a high mound, not spread...does that mean I had too much egg white or too little egg white? Thanks for your help!
Hi Mino, so sorry you had trouble with these cookies. It's difficult to say exactly why the last two times they didn't come out as well. It could be too little egg white or a change in one of the ingredients. Did you change the brand of almond flour by any chance?
We loved these cookies! I'd appreciate the cute label PDF, too. Thanks!
Thanks, Amy! Happy to send the labels.
These are ghastly! Like a mouth full of flour! I followed the instructions carefully, although I had to add a 4th egg white to get them to stick together. Tasteless!
Hi Karen, I'm so sorry these did not work out for you - I hate wasting good ingredients. It's really hard to say what went wrong without having been right there in the kitchen with you. As you can read from the comments, so many others have LOVED these cookies.
Hello! Can you please send me the pdf label - very cute!
Sure, Ashlan!
Love this recipe. The cookies turned out great! Please share your label template with me. Thank you!
That's great, Tina! Sending them your way.
Can’t wait to make these cookies. Please send French almond cookie Label template
Sending them your way, Carrie!
Please send the Almond Cloud Cookie labels. Thank you.
Sure, Maria!
These cookies look amazing! Could you please send the French almond cookie labels. Thank you. 🙂
Thanks, Yoland! Sending them your way.
Please send your adorable pdf labels for the almond cloud cookies...Thanks!
Sure, Vickie!
These look so delicious! Would love the labels. Thank you.
Sure, Tina!
What does dimple the tops mean?
Hi Sheila, dimpling gives the cookies a pretty presentation. I just press the top of each cookie lightly with three fingers. (I use my thumb, forefinger and middle fingers together.)
Please send the French almond cookie labels. Thank you.
Sure, Sharon!
Hi! Just clarifying: your narrative says that 5 tablespoons of egg whites is perfect, but then the recipe's steps mentions 4 tablespoons plus adding "more egg white, a little at a time" until the dough is thick but smooth. Does that mean we are adding one additional tablespoon of egg white bit by bit? Or should be be using the dough consistency as the gauge?
Thanks so much! I've made the KA cookies and loved them but am excited to try your simplified version!
Hi Kris, sorry if that wasn't clear. What I was trying to explain is that eggs vary in size. So start with 4 egg whites and then add more till you get to a good consistency. Hope that helps!
Labels
French Almond cookies as good as, and easier than KAF recipe. Wondering if the dough can be made ahead and frozen?
Hi Alesia, thanks! I haven't tried freezing the dough so I can't say for sure how that will work.
Alesia, did you try freezing them? If so, how did it work out? I have the same question...
Hi Stephanie, the cookies do freeze well!
Yum! Labels please. X
Sure, Laura!
Would you please send me the pdf for the French almond Cookies. Looking forward to making them tomorrow. I bake all the time and am excited to find a new use for extra egg whites. They look yummy.
Sending them your way, Bette!
Hi! Planning to try for cookie exchange. Please send pdf of labels.
Sending them your way, Michelle!
Chris, You have me so excited for my Christmas baking! Thank you!!! Please send me the labels for the French Almond Cookis.
Merry Christmas
Sending them your way, Paula!
I would love to give these cookies with the FREE PRINTABLE LABELS. Can you please send to me.
By the way I just found you and have already downloaded 8 recipes to try.
Thank you
That's great, Deb! Sending them your way.
Please send me the labels for the French Almond Cookies!
Thank you
Sure, Beth!
Please send the pdf for these labels. I haven"t tried these yet. I know I will as I bakeee many GF recipes.
Sending them your way, Susan!
Please send me the PDF for the French Almond Cloud Cookies. I can hardly wait to share these with my family and friends.
Sure, Carol!
Hello, could I please be sent the labels for this recipe? Many thanks 🤗
Sending them your way, Laura!
Please send the PDF for the cookies. Love all your recipes.
Sending them your way, Sandra!
This recipe is truly delicious! I was only able to get 17 cookies because I don't have a cookie scoop yet, therefore, my cookies ended up taking 22 min. to get lightly golden, but they were so delicious! My picky family loved them and they were all gone in no time. I subbed the granulated sugar for Stevia for a "healthier" version and the texture was great. Would love to get a copy of the labels too. Thank you!
Hi Syderena, thanks so much, for sharing your review. So happy you enjoyed the cookies. Sending the labels now.
Please send your adorable pdf labels for the almond cloud cookies
Sure, Carol!
Using 1 1/2 cups of powdered sugar plus 3/4 cup granulated sugar seems like so much sugar. I would think they’d be way too sweet. But the reviews didn’t mention it
Hi Mary, to us, these cookies are perfect! And you're right, no one else who has tried them has mentioned this.
Thank you. I’ll give it a try. Most of the cookies I’ve made I have to cut down on the sugar because they’re usually too sweet for me
Love these cookies.
Please send me the PDF for your beautiful labels.
Thanks, Linda! Just sent the labels.
I just made these and they did not spread at all. I am adding a little more oven time and will see what happens. My oven thermometer said 325 so I assume that is correct. What did I do wrong?
Hi Jean, it sounds like somehow you ended up with too much flour but it's difficult to say without having been right there in the kitchen with you.
I mixed the dough by weight so I think the proportions were correct. Are you supposed to flatten them a bit before baking?
In any event they tasted delicious so I covered them with powdered sugar and took them to my garden club meeting. So many people asked for the recipe that I just sent it to the president an she will send it out to the entire membership.
Thank you, so much, for all your wonderful recipes.
Hi Jean, did you see step 6 about dimpling the dough with your fingers? So glad everyone enjoyed these!
Please send pdf for labels for French almond cookies. Love your fantastic website. Thank you.
Thank you, Anne! Sending the labels your way!
Perfect timing
I have 3/4 bag of almond flour and this and several other of these recipes will happily use up the remainder. Thanks for including almond flour recipes; we diabetics like to use it when possible; will also try sugar substitute for half the sugar. Could you please send me the labels for these French Almond cookies
Perfect timing
I have 3/4 bag of almond flour and this and several other of these recipes will happily use up the remainder. Thanks for including almond flour recipes; we diabetics like to use it when possible; will also try sugar substitute for half the sugar. Could you please send me the labels for these French Almond cookies Always appreciate your website SO much.
That's great, Reba! Sending the labels your way.
I can't wait to bake these almond cloud cookies. Almond is my favorite!! I also plan to bake a batch using Swerve sweetener for a friend who can't have sugar. I'm will let you know how that works out. I'd also like to request the PDF for your beautiful labels. Thank you for sharing your God-given talents with us sweet lady. God bless you!
Thank you for the kind comment, Laura! Sending the labels your way.
Please send me the link for the French Almond Cookie labels though I have as yet to try them. They sound wonderful. I also love your scripture ! Such inspiration on both accounts !!
Thank you ,
Catherine
Thank you for the kind comment, Catherine! Sending the labels your way.
Love these labels and would appreciate the printable.
Sending them your way, Pamela!
Please send me the labels for the Easy French almond Cookies. Thank you!
Sure, Sarah!
These labels are adorable1 Please send me the PDF file so I can reproduce these.
Thank You!
Thanks, Marilyn! Sending them your way!
please send me the link for the French Almond Cookie labels though I have as yet to try them. They sound wonderful. I also love your scripture and music choices !!
So glad to hear that, Patricia! Sending the labels your way.
I can't wait to try these! I want to also share this recipe with my friend who needs gluten free products. Please send me the link to those beautiful cookie labels!
Thank you for all these delicious recipes.
Sending them your way, Gabrielle!
Please send adorable labels for French Almond Cookies!
Thanks!
Gale
Sure, Gale!
Would it be possible to make these in a mini muffin pan if I put a tablespoon of batter in each muffin well? How would I adjust the baking time?
Hi Anita, I think it would work fine to make these in a mini muffin pan but since I haven't tested them that way, I can't give you an exact time.
Excited to try these French Almond delicious looking cookies! Could you send me the labels, please!
Of course, Laurie!
Although thesse cookies are perfection as is, I may "mess with the" a little and see how much granulated sugar I can substitute with Stevia powder. I'm assuming one serving at 15 grams of carb is just one cookie. If I can reduce the carbs enough without affecting cookie too much, I may be able to eat TWO as a diabetic! Thanks. Could you kindly send me the PDF for the label; it's extra cute and oh so French!
Sending them your way, Reba!
Can't wait to make these. I LOVE almond flavored everything! Please send the labels to me. Thanks!
Sending them your way, Rebecca!
Thank you the information about the egg whites please send lables for cookies
Sure, Carol!
Can you use egg whites from a carton, and can you freeze these cookies?
Hi Karen, yes to both!
Can I use ground almonds instead of almond flour?
Hi Trudy, you'll need almond flour for this recipe which is much finer than ground almonds.
Hi, could you please send me the label for these delicious cookies! Many thanks from cold and grey England….🙂
Sending them your way, Frances!
I make these all the time and they are a tremendous hit! Especially since half of my family is allergic to gluten! Love this recipe.
Awesome! Thank you for letting us know, Saige!
Chris, my friend with celiac disease and my husband (not bothered by celiac disease) both RAVE about these cookies. I'm happy to have such a great recipe to treat this dear friend on her birthday and other special occasions. Thanks for ANOTHER great recipe!
I love that, Susan! Thanks for sharing 💕
Hello! Need to whip up something for small group tonight and do not have Vanilla Extract. Can I just use all Almond Extract?
I love all your recipes. Made the French Grandmother's Lemon Yogurt Cake last week for small group. It was a huge hit!
Hi Dawn, I would just skip the vanilla and go with the same amount of almond. Almond extract is pretty strong so I wouldn't advise increasing the amount. They will still be delicious without the vanilla! Enjoy!
Hello!
Would you send me the labels for these delicious-looking cookies please? I'll be making them for a group of my friends, who I think will love them. Thank you
Anne
Sending them now, Anne. Enjoy!
Thank you for another fabulous recipe! Would you mind sending the label pdf? Thank you!
Sure, Gena!
I am looking forward to trying these cookies. Please send the pdf for the labels.
Thank you for refining the recipe. God bless you.
Tam
Sending them your way, Tam!
Thank you for the recipe - would pls send the pdf of the label for the french almond cloud cookies ?
Sure, MM!
I am planning to make these for my gluten free DIL. Please send the label! Thank you and Happy Holdiays!
Sending them your way, Dee!
Hi Lindsay… all set to make these gorgeous cookies. Your notes mentioned you can reduce the sweetness of the cookies by reducing the sugar by 1/4 cup. Does your published recipe state the original or lesser amount of sugar? ie. do I need to reduce to 1/2 cup instead of the stated 3/4 cup. Thank you! Sue
Hi Sue, the recipe, as written is the correct amount of sugar.
Hello Lindsay… thank you for sharing this wonderful recipe and especially your insights to ensure every batch is perfection. With Christmas upon us, would you please share the pretty label you’ve created so I can gift these to my many GF friends and family members this Christmas. God bless… Sue
Hi Sue, we are happy to send the labels!
They were DELISH!!! I cooked for about 15 minutes and skipped the powder sugar dusting because they were perfect without! SO YUMMY!
Would love the label. Going to freeze and make more!
HI! Making them as I type and would LOVE the label! Taking them to a Bible study group coffee and cookie gathering tomorrow!
Sending them your way, Irene!
Hi,
Please send the label pdf for the French almond cookies. I love your labels.
Thank you,
Thanks, Lilly! Sending them your way!
Hi Chris - Can these be frozen?
Hi Annette, yes, they freeze well. I like to freeze them on a sheet pan in a single layer, then once they're frozen, I transfer them to an airtight storage container. Once they're completely thawed, you can sprinkle them again lightly with powdered sugar.
Thanks for the tips and recipe! I’d love to receive the label.
Sending them your way, Suzanne!
Hello,
May I have the label pdf for The French Almond Cloud Cookies?
Thank you,
Lauren
Sure, Lauren!
Hi,
Please send the label pdf for the French almond cookies
I have made these cookies and they are delicious. I would like to use the labels on my gift package, so cute
Thank you Nancy
Sure, Nancy!
I have requested labels for many of your recipes, but they don't arrive in my email. Your regular emails come through with all of the delicious recipes, so it is a mystery. I would love to receive the labels, Thank you!
Hi Peggy, I just emailed you the labels and can see that I have sent you the others you requested. Maybe check your spam folder or check your email settings.
My granddaughter and I just made these cookies. They are DELICIOUS! Could we please have the download for the free printable labels?
So glad to hear that, Renee! We will send the labels your way.
Hi Chris! I discovered that my neighbor with the deadly peanut allergy can tolerate almonds, so I want bake some to share with her & my other 3 neighbors, when I'm up and about/able again.
Please send me the pdf for your beautiful labels. Thanks so much, and blessings to all.
Sending them your way, Terry!
Hi Chris,
I have made your ridiculously easy, lemon, blueberry cones quite a few times and they always come out delicious. I’ve also made blueberry jam, peach jam. And pineapple orange marmalade… All delicious. Now I’m going to make these delicious cookies and bring them to work. Could you please send the labels. Thank you so much.
That's great, Rene! We will send the labels.
Just discovered your site a couple of months ago...Made your Fresh Cherry Almond Cake for my niece's birthday, and everyone absolutely raved about it! Even I, a confirmed chocolate lover, had to make another the next week for my husband and myself. I will be visiting my sister, who loves almond but is gluten-free, soon and was so happy when I came across this recipe...Tell your husband that his pictures are what made me want to try that first cake! And please send me your pretty labels for the cookies. Thank you!
So glad you enjoyed the cake, Vickie! We will send the labels your way.
I’m so excited to make these cookies and I’d love the PDF label.
I maintain a gluten free diet, except I’m now using Einkorn flour for your recipes. Have you tried it? I use Jovial brand. Thank you for making baking easy, fun and delicious!
Hi Katana, we're happy to send the labels.
I haven't tried Einkorn flour, thanks for the tip and for your kind words!
Hi Chris, I love your site!! I would love to receive you printable PDF for the labels for all your recipes.
Hello! I am making your cookies this week! I look forward to trying your recipe; it looks wonderful. I lived in France for a year and just returned home a couple of months ago. One of my very favorite things to do was to visit the pâtisserie shops and try new confections. I would love very much to get your labels for these cookies if possible. I look forward to trying more recipes! Thanks so much, Janet
That's great, Janet! We will send the labels.
Hi Chris
We’re visiting our daughter in law this weekend. She has to follow a GF diet. They are expecting their first child very soon, so I wanted to make these for when we visit.
I would love the labels that you so kindly share.
Thank you so much
Anne
Hi Anne, so sorry, we were tied up over the weekend. We'll get the labels off to you!
I have some of your lemon curd leftover from another dessert and of course egg whites left over from the lemon curd! Do you think these cookies could be sandwiched with the lemon curd? Or would they be too fragile? Either way, I’m making these cookies because I also have leftover almond flour!
Hi Diane, I think that would be delicious!
Hello, I haven’t tried this recipe yet but I want to and soon. I have a question, in the text where you were speaking about the egg whites you mentioned that 5 tablespoons was the perfect amount of egg whites but the recipe shows 4 tablespoons.
Which one should I use when I try the recipe.
Thank you very much for your help with this.
I’ve tried many of your recipes and they always turn out delicious.
Kathleen
Hi Kathleen, start out with 4 and then add enough to incorporate the almond flour. It's usually right around 5 tablespoons total.
I would love the labels!
Sure, Melanie!
May I have the labels please?
I enjoy your recipes...also your inspirational words.
Thank you.
So glad to hear that, JC! We will send the labels.
I have a beautiful niece, GF and expecting their baby in May . Would love to gift her with these lovely cookies. Please send labels.
That's so sweet, Eileen! Sending the labels now!
Funny name for a cookie…….. but it is heavenly!!!!
May i have labels for these delicious cookies please
Sure, Oove!
Thanks, Booge!
I was musing about a gift of almond cookies, thinking none of my GF recipes have quite the almost-meringue texture I wanted, so I went online looking for one more…. Boom! Here is yours. I’m making them this week. Please send your label pdf. Soon I will be buying paper bakery boxes, too. Thank you.
Hope you enjoy them, Jean! We will send the labels.
Thank you for the recipe. They sound delicious. Please send your labels. They look lovely.
Sending them your way, Donna!
Just made these cookies today. Easy and delicious. Please send the free label -- I love it. Thanks so much.
Thanks, Becky! Happy to send the labels.
please send me some of your printable PDF for the labels
i cant wait to make these and give them away please send me some of your printable PDF for the labels
Sure, Lisa!
I would love to make these. Thank you for sharing the recipe. I would love the free printable label for these too! Thank you!!
Sure, DeAnn!
Could you use swerve or a similar sugar in powdered and granular form?
Thank you Pam
Hi Pam, I haven't tried this with any other types of sugar.
Please send the adorable label. Also in your original text, you mentioned “ I found that 5 tablespoons of whisked egg white was the perfect amount. ”. In your recipe instructions, you say FOUR tablespoons. Which should I do? Also the ingredient list calls for 3 large eggs which may confuse some. Thanks for all of the wonderful recipes and labels you share, Chris!
Hi Dee, the recipe calls for 3 egg whites to ensure you have enough. Once you add the 4 tablespoons, you slowly add a little more just until all of the almond flour is incorporated. You may have some egg white left over (step 4). Hope that helps. We will send the labels your way. Enjoy!
Thanks for that clarification, Chris! And thanks for the labels and links to boxes and ribbon! Ciao, Dee
Chris, I have gotten so many wonderful recipes from your site, and they come with such helpful tips. It is frustrating though to want to print the tips to save along with the recipe--so many ads and photos that I don't need to keep.
On another site, I found that the author attached the tips directly following the recipe and then it was simple and quick to print them all at once. Would that be possible for you to do? DW
Hi Coyote, thanks so much for your kind words.
Regarding your question, I can't do that with the setup we have right now but when we do a blog redesign in the future I could ask for that option to be worked in.
These French Almond cookies sound so easy and delicious. Can't wait to try them and share. Please send your labels. So appreciate the work you put into labels and making them available. Thank you.
Thank you, Alice! Sending them your way.
These French Almond Cookies sound delicious and am anxious to try them Please send me your free printable labels. Thank you for both.
Sure, Barbara!
I enjoyed these, but the almond flour does make them a very gummy texture! I had a hard time putting the extracts in the dry mix, it just clumped. Next time I would mix them in with the egg. I also tripled the almond extract.
Thanks, Katie!
Searching Google, I’m planning to use all-purpose flour instead and it’s suggested to use half the amount of almond flour. So…1-1/8 cups of flour then? Wish me luck!
I honestly think you might be better off going with another cookie recipe if you don't have or can't have almond flour. It's pretty essential for this particular recipe.
Sorry dear but your french almond cookies are very high sugar as this days we'r all whatching out for the sugars. Otheways your cookies sound very good recipe.
So true, Rose! We all need to watch our sugar and carb intake. But every now and then, we also all need a sweet treat. These are a perfect choice without gluten and much less sugar than lots of cookie recipes.
Thank you for this great tecipe. Please send me the pdf for labels for these French almond cloud cookies.
Sure, Mary!
These are FABulous. Can the unbaked dough be frozen?
Hi Deb, I have not tried feezing this dough so I can't say for sure. I know the baked cookies do freeze well though.
Hi, I'm intrigued to try this recipe, you wouldn't have happened to measure the needed amount of egg whites for the recipe in grams (or US alternative)? I don't have access to large eggs in my area and wondering how many to substitute from local smaller eggs 🙂
Hi Pinja, if you go to the recipe, there is a conversion to Metric, right above the word "Instructions".
Thank you, I was also puzzled and missed the possibility of changing to the metric 😉
I was searching for the recipe for some time already, I am going to try it now 🙂
Can’t wait to try this recipe. Can you use the egg whites that come in a carton?
Hi Karen, I haven't tried this recipe with egg whites in a carton but I can't see why it wouldn't work.
Please let me have the labels for the cookies.
Sure, Nancy!
OMG, these cookies are to die for !!!
They didn’t last but 15 minutes.
And so easy to make.
You’re a genius.
Thank you so much.
I’d love the pdf for labels please.
God Bless
Dale
That's great! Thanks, Dale! We will send the labels.
Please send the PDF for the labels.
Your site is fantastic as are your recipes
THANKS,
Terry
Thank you, Terry! Sending the labels your way.
Anything almond is my desire! Would love the PDF for the labels.
Thank you,
M. Hunter
Sure, M!
Greetings from California, love this recipe and wanna try it. I was wondering if I could replace the sugar with erythritol or other sugar substitute. Would I need the same ammt of sugar substitute? thx
Hello Elena, greetings to you! I don't use sugar substitutes so I can't recommend amounts without further testing. Let us know if you try it.
Recently had a cloud cookie and I fell in love! May I please have a copy of the labels?
Thanks so much!
Sure, Pam!
Yum, these are delicious!!! As I have made these, I had a couple of questions. Just to clarify- do you flatten the mound of cookie dough just a bit before baking? If not, how tall is your mound of dough? When I didn't flatten mine and gave them a pinch, they looked rather like the Alps worn down a bit! When I look at your cookies, I don't see any evidence of the 3 finger pinch. Does that just melt into the cookie as it bakes? Just curious, what purpose does that serve? Please forgive my silly questions!
I would love the free printable label!
Thank you for great recipes and for the faith- based encouragement! You bless me and my family richly!
Hugs! Tricia
Hi Patricia, dimpling the tops of the cookies with three fingers will flatten the mounds a bit. You're not really "pinching" then but instead pressing 3 fingers into the dough to flatten it. This helps the cookies to have a bit of uneven texture.
Hi Chris these look wonderful and gluten and dairy free which is a bonus for some. I would love to download your labels. Many thanks from Ireland
Sure, Biddy!
Hello, Chris. Thank you for your wonderful recipes!
I would love to receive the labels for your French Almond Cloud cookies. Many thanks!
Sure, Mimi!
Chris, thank you for a wonderful gluten free cookie recipe! I’m making them for a Cookie Monster friend’s birthday. I’d love the pdf labels you’ve created. Thanks, again!
Sending them your way, Miriam!
Just the recipe I was looking for, so yummy. I would love to share them with friends and attach the adorable label. Thanks
Enjoy, Sue!
Would love to get the labels for these cookies. Thank you.
Sure, Linda!
Oh fab brill we love anything with almonds cant wait yo try these too.
Please, I would be delighted to receive the printable labels.
Thank you again for your lovely recipes.
Cheryl x
Sure, Cheryl Anne!
I am on my walnut the door to buy a little more almond flour. The cookies sound so good. Thank you for the idea of packaging them up in such a beautiful way. I would love if you can share the pdf for the labels. Thank you.
Of course, Linda!
I'm looking forward to trying a few of your cookie recipes from the easy cookie recipes section. And my family will enjoy eating them! Please email me the pdf for the labels. Thanks so much!
Sending the labels your way, Joyce!
I can’t wait to try these! They would be perfect with a cup of tea in the afternoon.
I’d also like the labels, please.
Sure, Kathy!
I love how easy this recipe is. I would love to have the labels for gifting. Thanks
Sure, Carol!
Looking forward to trying these as they sound even more "ridiculously easy" than the Cook's Illustrated recipe for Financiers that I've favored occasionally in the past.
Also, may I too have the labels emailed? What a lovely adjunct for gift-giving!! THANKS!
I hope you enjoy them, Teresa! We will send the labels.
Thanks for the great recipe! Love almond baked goods & easy & gluten free is a plus! I would love the PDF for these beautiful labels! Thank you!
Sure, Diana!
This recipe seems to be just what I am looking for. Can it be made using a sugar substitute and, if so, which would be best to use? Please may I have the labels pdf, they look lovely for gifts?
We are happy to send the labels, Judith! I haven't tried this recipe with a sugar substitute.
I’d like the pdf please. Always enjoy your site and recipes… thx
Sure, Tracey!
Oh yes! Please send me the free printable labels. Thank you!
Have you ever considered a cookbook? I’d buy one for myself and all of my friends! ❤️
Sure, just sent them, Pam! Hope you enjoy the recipe!
I have had a few cookbook offers but right now, feel like it would interfere with my priorities which are my faith, family and community.
Hi Chris! This recipe looks amazing! I am going to substitute a sugar-free blend and gives these a try. Thank you so much for sharing the recipe!
Thanks, Jo Anne! Hope you enjoy them.
Hope you enjoy them, Jo Anne!
C'est un bonne recette pour ces petit biscuits delicieux.
Please, may I have the little labels for these pretty little gems?
I would like to make some for my gluten free friend. Merci beaucoup !
Of course, Debbi! Enjoy!
Just sent the labels, Debbi!
Hi Chris! I must have given an incorrect email address as I’ve not received the beautiful labels. My apologies and could you please resend them? Thank you so very much! I cannot wait to give these little treats to my gluten free friend! Thank you!
We will try again!
I look forward to trying this recipe. Would you kindly send me a label. Thank you.
Sure, Rachelle!
What would be the measurement if I am using one of those egg white only containers like the Bob Evans brand?
I have not used those or measured the amount so I can't say for sure.
Hello
Could I request for the free printable pdf of the french almond cloud cookies. I really want to start my Christmas gift giving ideas to families and friends as early as now.
Thank you so much and more power.
Sending them your way, Hope!
My favorite flavor. I loved the French bakeries when we were in Paris. We would walk to one every morning for something for breakfast. My favorite was Galette Frangipan.. How I would love to have one now. Do you have a recipe for these little gems?
I would also like to receive a PDF of the lables.
Thanks you so much
I don't have a recipe for those, but that's a great idea, Ruth! We will send the labels your way 🙂
My granddaughters love the softer cookies so I plan to make these with them their next visit! Please send the labels for the French Almond cookies.Thanks
Sure, Linda! Enjoy!
I have tried many of your recipes and have always been pleased. Can’t wait to try these too. Would love to have the labels for gift giving please.
Thank you, Kathy! We will send the labels.
These were fantastic. I used the leftover egg white mixture that I didn't incorporate into the flour mixture to dip my spatula into when I spread these to flatten on my cookie sheet. It worked like a charm and I dusted them with powdered sugar after I removed them from the oven. I cooked the first sheet for 10 minutes using the black bbq sheet on my cookie sheet instead of parchment and they were yummy and chewy. The second one I used a silpat and they did stick a little, but still delicious. Great way to use up leftover egg whites that I had in the fridge. I would love the label too please. Thanks for another delicious and different recipe. Not your ordinary cookie!
Thanks so much for your review, Nancy! We will send the labels your way.
These cookies sound like a fantastic addition to my fall craft sale booth. May I please have the PDF file for the labels. My kitchen is currently a mess with jars of jam all over the place. Thanks to you, more to be made today.
DoLee
Sure, DoLee!
Hi Chris,
These cookies are absolutely delicious! Please send me the labels so I can give to my friends!
Thank you so much for all of your amazing recipes!
Carol
Awesome! Thanks, Carol! We are happy to send the labels.
I found that these were good but had a few issues, and not quite as good as the original recipe. The original asks for 18- 22 minutes in the oven, and I found that the 10 -12 minutes recommended here wasn't long enough to fully cook them. Secondly, the texture of creating a short- cut almond paste this way did not quite work-- it didn't adhere as much as it should with five tablespoons of egg whites. I would opt for using store- bought almond paste if I didn't want to make my own and follow the original recipe. Finally, I actually found these more sweet than the originals, even without dusting them with more powdered sugar at the end.
Hi Leili, sounds like you're best off just sticking with the more complicated recipe!
I love these cookies: so good! I would love the labels for gift giving!
Thanks, Kathy! Sending the labels now.
These cookies appear so light. Will bake some to gift to a friend. Appreciate your sharing the labels.
I think you'll love them, Maria! We will send the labels your way.
Could you please send me the labels? These are stunning! Thank you.
Happy to, Candice!
I’m getting ready to try these, after reading the recipe they seem so close to a soft (not crunchy) Amaretti cookie. I make all the time, they are chewy on the inside, almost like marzipan.
Of course Amaretti have no vanilla, more almond, granulated sugar.
Is there any other difference?
Hi Jill, these are a little crunchy on the outside and soft on the inside.I haven't tried Amaretti cookies so I'm not sure how they differ. Hope you enjoy them.
Can’t wait to try these, almond is one of my favorite flavors, I think I will have to try the raspberry sauce, great pairing.
Would love the labels. Thank you!
Jill
Hope you enjoy them, Jill! We will send the labels your way.
I love to bake but have had to learn how to bake differently in recent years after being diagnosed with a gluten allergy. The French Almond Cookies are delicious and I appreciate the helpfully thorough notes you’ve included.
The labels will be perfect for gifting! Thank you for offering them!
I'm so glad, Melissa! We will send the labels 🙂
So many GF friends to make these for! Please send the labels 🙂
Thanks
Anne
Sure, Anne!
Hi Chris,
I would love the labels, I must say I love your recipes, never had a fail and love that you include metric measurements.
Thanks Carol.
I'm so glad, Carol! We will send the labels your way.
Great recipe, delicious cookies. I followed the recipe exactly but both times the cookies didn't spread much. They still came out delicious and I didn't even use the powdered sugar sprinkled on the second batch as they tasted so good by themselves. I used 5 tbl of whisked egg whites; should I try another tablespoon or two and see if that helps them spread? Regardless of whether they spread or not, I'm still going to make this very often! Thanks for the great recipe!
Hi Maru, almond flour can vary in texture and moisture content so that may be the issue. I would probably start with an extra tablespoon of egg white and go from there. I'm glad you enjoyed the cookies!
These tasted great, though I overdid the dustinhlg of the confectioner sugar after baking a bit. Mine didn't spread that much, and I added 5 tbl plus a bit more of egg whites. Can you please describe what the texture of the dough should be, i.e. stiff or not so stiff but sticky, etc. Thanks!
Hi MaryAnn, the texture of this dough is thick and smooth. It's definitely scoopable.
Hi Chris-
I’m making coquille st jacques and wanted a lighter dessert. Could I make these with and sandwich them with your amazing lemon curd? Any salad or other dessert suggestions?
Thanks so much for your help.
Debra
Seaside, Oregon
Hi Debra, I think that would work if you were serving them fairly soon so they wouldn't get soggy. It sounds like a delicious combination! I think this salad would work well for your dinner- https://thecafesucrefarine.com/orange-fennel-watercress-salad/
Also, here is a French Almond Cake, similar to the cookies - https://thecafesucrefarine.com/french-almond-cake/ which would also work with the lemon curd. Enjoy!
Dear Chris thanks for your delicious, smart recipes. These cookies are simply superb!! I would love the pdf with the labels.
Marlene
I made these cookies for a long overdue small family gathering. I had to accommodate multiple dietary restrictions and was delighted to find this recipe! The cookies came out exactly as promised and are definitely a new favorite around here. Thank you!! The only change I made was using only vanilla extract instead of almond extract as well and they still had a wonderful almond flavor.
Awesome! Thank you for letting us know, Beth!
How many days do these taste good and keep texture? I want to make them for a friend but I’m not sure if they’ll last till the weekend
They are good for 5-7 days, if stored in an airtight storage container.
Can I use all almond extract instead of a mix ?
Hi Terisa, almond extract is a very strong flavor so I wouldn't up the amount in this recipe.
These almond cloud cookies look delishous, may I please have the PDF labels for them, my niece loves anything with almonds so for her birthday ,I'm going to make her a batch of these, and the labels will just top off my gift. Thank you
Sure, Mary! I hope she enjoys them!
Could you please send labels for this amazing cookie.
Sending them your way, Jana!
Hi Chris,
Could you please send the printable PDF for the French Almond Cookies label?
Many thanks!
Dzung
Sure, Dzung!
Cookies are in the oven. May I have the link for the labels, please.
I have also found that it's much easier to combine the ingredients for making almond paste or marzipan with the rest of recipe ingredients, rather than trying to combine the products you can buy premade. It took me years to figure this out, but better late than never.
Thanks, Inge! We will send the labels your way.
So thrilled to have found your website. Beautiful site, with fantastic recipes and a "Thought For The Day" from God's Word, what is not to love! I will be making these cookies for my sweetie who is GF and for Ladies Bible Study. Thank you for sharing the pretty cookie labels with us.
Please send the printable pdf to me.
Thank you,
Elaine
Thank you, Elaine!💕 We will send the labels!
These sound delicious - looking forward to making these.
Please send me the pdf for the labels. Thank you.
Sure, Pat!
Hi, I am making these as we speak. The labels are beautiful. Could you please send me tyhe PDF?
Sure, Donna!
These cookies are seriously good and my kitchen smells delightful. The labels are so pretty.
Thanks so much for letting us know, Donna!
Can I please have the PDF for labels. You had a ad for a men's jacket....was it TWC or what would be the website? Thanks
We will send the labels, Jim! I'm not sure what website you saw, we do not pick the ads.
May I please have the pdf for the label for the French Almond Cookies? I love your entire website! Thank you/
Thanks, Claire! We will send the labels your way!
So delicious!! Thank you for your wonderful recipes!
Thanks, Maria!
I cannot wait to make these rediculously easy cookies!!!!!! Thank you so much for sharing this recipes, all of your wonderful recipes.
I would love to have the pdf for the cute labels - please send them to me.
Thanks! Have a blessed day
Jane
So glad you are enjoying the recipes, Jane! We will send the labels.
Please send me the labels. I am GF and have friends who are also GF. I am looking forward sharing these with them.
Sure, Gail!
I'd love the labels for these cookies! Thanks.
Sure, Janet!
Oh my, please send me the printable PDF labels for these cookies! Another great recipe, Thankyou!
Sure, Siana!
Everything on your website looks amazing. Can't wait to try these. Please send pdf. Thank you!
Thanks so much, Cathy! Just emailed the labels.
May I please have the pdf of the labels. My family will be getting New Year’s presents.
Sure, P!
Hi Chris,
Could you please send the printable PDF for the French Almond Cookies.
Many thanks!
Sandy
Sure, Sandy!
These look delicious! May I please have a pdf of the labels? Looks like a fabulous gift for all year round. Thank you.
Sure, Sheila!
Please sed me a copy of the French Almond Cookies, Phoebe
Sure, Phoebe!
I love your site and every single recipe of yours that I’ve tried has been excellent! This one is next ..
I’d so appreciate if you could send me the PDF labels for these French Almond Cookies … it’s my head start toward making them!! ♥️
Thank you, Linda! Sending the labels your way 🙂
Thanks so much for sharing this recipe. Bringing them for Women’s Christmas Tea at church. They’re beautiful and delicious. May I have a copy of the .pdf for the label?
Many thanks.
Debra
Sure, Debra!
I dipped the bottoms into melted chocolate (about 1/8 inch deep). Yummy!
Would love a pdf of the lovely label, please. Thank you.
Yum! Sending the labels, Trish.
Hi Chris
Can I get the labels for the Almond Cookies. I am going to make them for my cookie exchange this coming Sunday.
Thanks!
Sure, Paula!
These were soooo easy to make and delicious! Would you please send a pdf of the label to me as well? Will definitely be sharing your weblink. Looks like many new great recipes to explore. How nice of you & Scott to take your time to share your efforts with the world. Happy Holidays!
Thanks so much, Cami! We will send the labels your way. Happy Holidays!
I love all things almond AND all things easy so these are indeed a dream! I would love a pdf copy of the label.
Thanks!
Sure, Mary Louise! Enjoy!
Your homemade tortillas was perfect Chris and I'm sure this one is too 😊, can't wait to try them.I'm just waiting for my almond flour to be delivered. Can I also have a copy of your label 😊 Thank you
Thanks, Brenda! We will send the labels.
So looking forward to adding these cookies to my gift baskets. Could you please send me the labels.
Sure, Lillian! Enjoy!
Thanks Chris for the amazing recipe. I will definitely use it for this coming holiday. I will also try and add Christmas colours on them.
Enjoy, Art!
Definitely trying this cookie for my Christmas tray. May I have the label, please?
Sure, Elaine!
I love your recipes and have made several. Can you please send me the label pdf for the almond cookies? Thanks!
Thanks, Nina! Sending the labels your way 🙂
Thank you for this awesome recipe. Can you please send me the label pdf? Thanks.
Sure, Mary!
I have been extremely pleased with all the receipts I’ve tried so far-the French Apple tart is superb! Looking forward to these cookies. Please send me the labels if they are still available. Thank you
I'm so glad! We will send the labels your way, Anne 🙂
May I please have a copy of the pdf for the labels? I would love to make them to bring to my son's girlfriend's family for the holidays! Thank you in advance!
Sure, Susan!
Hello...I bought almond meal flour by mistake...Can I still use it and, are there any adjustments that need to be made to the recipe?...thanks!
Hi Mary, you can use almond meal and in the same amount. The cake will be a little heavier though but still delicious!
Can't wait to try these cookies!! Would you please send the PDF for labels to me? Thank you and Blessed Holidays to you and yours! Your recipes are always awesome-have you thought about putting out a cookbook?
Thank you, Patti! I really appreciate you kind words 🥰
I have considered a cookbook and have had several offers but feel like it would interfere with my priorities right now which are my faith, family and community which includes the blog.
I’m so excited I can’t wait to try out this recipe. I love all your recipes specially the breads. Would you please send me the pdf for the labels. They would be perfect for gifting these cookies. Thank you so much.
Thanks, Arnaz! We will email the labels now 🙂
Thanks, Arnaz! Sending the labels your way 🙂
Excited to try these. Can I please have the labels? Thanks
Sure, Jaunita!
These cookies are fabulous! I have always had a standard almond cookie recipe that has been my "go to", especially around the holidays, but this recipe yields cookies that are "next-level" delicious! We can't get enough of them, and they will definitely be used for Christmas gifting this year. Thank you for this and all the wonderful recipes - I look at your site for inspiration EVERY SINGLE DAY!
Thanks so much, Samantha! I really appreciate your kind words 🥰
Hi Chris, I just love your Ridiculously Easy recipes! (I make the lemon poppyseed loaf all the time). Can't wait to try these cookies!
Would you mind sending me the labels? Thank you so much.
I'm so glad, Nancy! We will send the labels now!
Just made this recipe for the first time and they are delicious! I will definitely be making more over the coming holidays.
Yay! Thanks for sharing your review, Judy!
These cookies are amazingly delicious!!
Thanks, Arlene!
Making these for my daughters wedding cookie bar-very good-please forward the label to my email-thanks!
Sure, Mary!
I chanced upon your website and loved the faith based platform. This almond clozd recipe will be tried and tested at our office cookie exchange. Kindly send me the label. Thanks
Thanks, Liz! We will send the labels your way. Enjoy!
Definitely making these. Label template…
Sure, Suze!
Hello..
Could you put 1/2 cup of granulated sucre …instead 3/4 cup..?
I would love to have the labels
Thank you
Nathalie
Hi Nathalie, I haven't tested the recipe with less sugar but you could certainly try it. I did cut back from a cup (in the original recipe) to ¾ without any significant difference.
How long do these keep? Can they be frozen?
Hi LouAnn, these will keep well in an airtight container for several days. They do freeze well!
I have made these cookies and look forward to making them again for a friend. they are delicious!!
May I request the pdf for the labels please.
Thank you
Sheila
Thanks, Sheila! Sending the labels your way!
I always look forward to your recipes....simple and delicious. Please send label pdf....these will make a wonderful gift for my gluten-free friends.
Thanks, Diane! Sending the labels now!
Would you be so kind and send me labels for the French almond cookies? I've already made the easy Almond Cake and had great reviews on that with request for more!!
My friends and family will be thrilled to receive the cookies!!
We are happy to send the labels, Ruth!
This may be silly question
5 tablespoons of whipped egg whites
Just to make sure. Is it 5 tablespoons before or after they are whipped?
Hi Merleann, measure them after you froth up the egg whites.
These look amazing. Do you think they ship well in care package?
I would enjoy having the PDF LABEL to add to the box.
We really enjoyed the lemon yogurt cake.
Thank you
Thanks, Merleann! I think they would be fine in a care package. We will send the labels now!
I love your recipes and have tried some of them - always satisfied with my results. This cookie is quite intriguing. I will give it a try. Can I please have the pdf for the labels. Thanks!!
P.S. The pictures on your posts are always pretty and mouth-watering!.
Thanks so much, Thelma! We will send the labels!
2 and 1/4 cups of sugar plus more for powdering the top? Sugar overload. The nutritional carbs have got to be much higher than 13 net carbs.
Hello Anne,
Thanks for your thoughtful comment. I did actually reduce the sugar from the original King Arthur recipe.
Our nutritional information is calculated by an app that is integrated with https://platform.fatsecret.com/api/. You could dispute with them if you're concerned that this info isn't correct.
Also, they are lots of low-sugar, low-carb websites out there. Perhaps you'd be happier with one of them.
Love all of your recipes. Will you do more with less sugar?
Please send the pdf. These are wonderful. Many thanks in advance.
Thanks, Amy! We will send the labels now.
Please send me the pdf. Looking forward to making the cookies.
Sure, Camille!
My cookies were very pretty but remained quite rounded with slight spreading. The inside consistency was moist and chewy and did not look cookie-like as shown in your picture. I followed written instructions, baked about 14 minutes to achieve a golden cookie . What do you think may have caused the chewy center? In reading the reviews from KA’s recipe, many reviews stated same issue. In your photography, the cookie looks much lighter in texture and not dense and chewy. I wish to try these again with the almond flour I have leftover. Thank you kindly for any suggestions. Just to help you in helping me...I was a tad uncertain about the dimpling with fingers....do you just insert fingers once in center of cookie or many times(I only did this once.) Also, I did have some egg white leftover so I don’t think I added too much liquid.
Hi Jennie, the center should be moist and somewhat chewy with a crisp meringue shell. Perhaps you were thinking that the whole cookies should be crisp? That is actually one of the beauties of these cookies that the center is moist, almost like a macaroon, without the coconut.
As far as the dimpling, I just do it once on the top.
Love this recipe, can I please have the PDF?
Thanks, Kit! Sending the labels now!
These are incredible! I have made them 3 times in 2 weeks and we are careful about our dessert habits. Just glorious!
Please send label .pdf…is there a good source for the cool box?
Haha! I know what you mean, Denise! They're hard to resist! Sending the labels now!
Can't wait to try these, would you please send me your PDF ?
Sure, they're on the way, Betty!
Chris,
May I have the pdf for the recipe labels please?
Enjoying your recipes immensely!
Blessings
Pam
I'm so glad, Pam! We will send the labels now.
Please send me the PDF for the French Almond Cookies label. These sound delicious and I look forward to baking them
We will send them now, Michele!
Can I add the almond & vanilla flavoring to the whipped egg whites as I found adding to the dry ingredients clumped together & were difficult to separate. Or was it just me.
Lovely recipe. Gifts for friends who say they can’t cook ,!!!
Yes, you can do that, Antoinette.
Hello
Quick question can I use white eggs in a carton?…
Can I please get the nice and cute tags for gifting
Thanks
Nathalie B
Hi Nathalie, that should work fine!
Love your ridiculously easy recipes. Can’t wait to try this one . May I please have the labels! Love getting your recipes I have used many and they are all winners! Thanks Chris
Thanks so much, Mary! We will send the labels!
Dear Chris, I would love to have the pdf for the French Almond Cookies. They’ll make lovely gifts.
Sure, Mary!
I just love your blog! Your recipes are FABULOUS , beautiful photography and overall you are so very INSPIRING!
I would LOVE printable label for the French Almond Cookies. A gift for my daughter who is GF.
Do you have a label for your Oatmeal Seeded Bread---that is PHENOMENAL. My son and daughter-in-law beg for it!
THANKS SO MUCH!!!
Heidi
Thanks so much, Heidi! We will send the label for the cookies. I do not have one for the oatmeal bread, but I'm so happy you all enjoy it!
Oh my, what a lovely recipe. Just as you said, ridiculously easy but sooo yummy. A wonderful use of almond flour.
Love your blog and your fun stories too.
Thanks So much!
I'm so glad, Gail!
Please send me the label pdf
Sure, Pat!
Am going to try the Almond Cookies and the Focaccia - would love to have the labels. Always love your recipes - they work.
Sure, Barbara!
Planning to make the French Almond cookies for a hostess gift this week. Please send labels. Thank you. I really enjoy your blog and delicious recipes wit tips.
Thanks, Ann! We will send the labels!
Thank you for all your amazing recipes.
I made the. Almond cookies following directions as written. They were way too sweet.
Made a second batch being sure to be exact on and sadly were too sweet.
How can I reduce amount of sugars and still be in balance with the other ingredients?
Also, can you please share your playlist for the wonderful inspirational music.
So enjoy your blogs and stories and especially all the delicious recipes.
Sallie
Thank you, Sallie, for your encouraging words. Regarding the cookies, I did reduce the amount of sugar in the origianal recipe with good results but I haven't tested it with even less sugar so I'm not sure if it will affect the texture of the cookies.
The music I choose is from YouTube. I just listen to all the latest Christian music that comes out.
Looking forward to making these! They sound decadent yet easy! I too would appreciate your labels. Thanks!
Sure, Kris!
These are my new favorite cookie. Thankyou for this delicious recipe. May I please get the label pdf? My email is lizanova@comcast.net.
Yay! Thanks for letting us know, Liza! Sending the labels now.
Love your labels and some of the recipes. Would appreciate your labels. Thank you so much.
Thanks, Helene! We will send the labels now!
I love Cloud cookies so I am really looking forward to trying your simplified version! Please send me your labels.
Thank you!
I hope you enjoy it, Dolores! We will send the labels!
These cookies are a must try for me. Thank you for your post
Please send me the file for those cute labels
Thank you
Enjoy, Ann Marie! We will send the labels now.
I love this Ridiculously Easy series. Just a question, do you know what the weight of the 3 egg whites should be? I'm worried that variations in how frothy they are will affect the volume measured and the texture of the cookies. Can't wait to try the recipe anyway, thank you!
Hi Anna, I haven't weighed the egg whites but will do that next time I make these cookies!
You are most generous. May I please have the printable labels? Thank you and God bless...
We are happy to send them, Mary!
These turned out beautifully.
Please send the pdf for the gorgeous label.
What wonderful gifts these will make. Thanks so much!
I'm so glad, Stephanie! We will send the labels now!
Why are you adding so much sugar! You can bake with much less sugar! Not good for the immune system.
Hi Selena, I believe in balance and share lots of healthy recipes for salads, grilled entrees, grain dishes, etc.
That being said, I'd rather have a little of something really delicious when it comes to dessert than a large serving of low-sugar, low-fat, low-carb "sweets". There are lots of websites that specialize in those kinds of recipes though - they may be more to your liking.
Can you help me with the labels or may you send me few once, I will really appreciate.
Sure, Rita!
Hi, May I subsitute coconut sugar of cane sugar for the powder sugar for totally healthy once.
Hi Rita, since I haven't tested these cookies with either of those types of sugar, I can't say how they would work.
I plan on making these for my daughter's birthday and would love to have the labels!
Sure, Judy!
Planning to make these cookies for my grand daughter's birthday next week. Would love the labels to go with them. Many thanks.
We will send them now, Lay!
This sounds Awesome!! I would love to bring these to a bachelorette party, the bride is GF. By chance do you know if you can substitute Stevia for the sugar??
Thanks, Kerrie! I haven't tried baking these cookies with Stevia, so I can't say for sure.
Hi Chris, glad you ate back. I am making these for coworkers today. May I please have a label?
Patti
Thanks, Patti! We will send the labels now!
Can't wait to make these for my husband and friends! Thanks for offering the lable information! Presentation means so much in baking!
Thanks,
Diane
We hope you enjoy them, Diane!
Hi Chris! Would love to try making this beautiful cookies and wonder if i can substitute the eggs... unfortunately we have been dealing with allergies and eggs are one of those ingredients. Thank you!!!
Hi Lara, I haven't tried substituting the eggs so I can't say. If you give it a try it let us know!
Wow!! What wonderful cookies! My friend introduced me to the cookies as a gift! What a wonderful gift! I am so glad she sent me the recipe and I have subscribed to your site! We love gluten free and this is perfect! I am going to make these as a gift for this weekend.
Please send me the pdf for the labels as well. Thank you. I look forward to using more of your recipes!
I love that, Joyce! We will send the labels now!
Good Morning,
Made these cookies today and love them! Although they have very little almond flavor to them. I made them again and used more almond extract than vanilla extract. I am a big almond, citrus and coconut lover. The King Arthur recipe called for almond paste, yet you got the same consistency without using almond paste, bravo. I would love the PDF for the labels. Going to bake batches for neighbors. I will include your recipe and information in each box. Love the bible scriptures and worship music you include. God bless you both.
Moira
Thanks so much, Moira! We will send the labels now!
Thank you so much for this wonderful recipe. I love anything almond. I just need to get the almond flour before I can try this. I hope to make these for my gluten free friends so I’d appreciate the labels. Thanks again for another winning recipe.
We are happy to send the labels, Anne!
They look fab and sound soooo good just printed off the recipe and subscribed to newsletter. Thank you cant wait to get the ingredients together and start baking these.
Yes please send me the pdf for the labels they look so pretty.
Cheryl
Thanks, Cheryl! We will send the labels now!
Could I please have the labels my email is ke.mason@yahoo.co.nz
Just over anything almond
Many thanks keep safe
Sure, Karen!
We loved these cookies! Actually, you have inspired me to try many of your recipes! I especially love your "ridiculously easy" recipes!
Just one question...why do you "dimple" these cookies? How important is it to do that?
Blessings!
Diane
Hi Diane, so happy you enjoyed them! The dimpling gives them a classic whimsical look. I think it also enhances the chewy, moist interior. But if you were in a hurry and didn't dimple, I'm sure the cookies would still be quite delicious!
Thanks, Diane! The dimpling gives them a classic whimsical look. I think it also enhances the chewy, moist interior. But if you were in a hurry and didn't dimple, I'm sure the cookies would still be quite delicious!
Oh my gosh! these look fabulous, I can't wait to make them this weekend. If you have time to send the labels that would be awesome.
Thank you for all you do, my family double thanks you.
Monica
Thanks so much, Monica! Sending the labels now!
Once again, your presentation is so beautiful! Looking forward to making and sharing. Please send PDFs for labels.
Thank you,
Tammy
Thank you, Tammy! We will send the labels now!
Hi Chris, I love this recipe
Your cookie recipes are always a big hit around my house, and I always try to share with friends and family and they all love them. Can I please have the label for these French almond cookies when you have the time.
Thank you so very much for sharing your recipe and your beautiful labels.
Brigida
Thanks so much, Brigida! We will send the labels now.
Hi Chris and Scott - I am going to make this recipe tomorrow - looks like another excellent CSF recipe! I LOVE almond and am anxious to see if I can successfully bake these cookies, as I love to cook but am admittedly a very challenged baker and tend to shy from baking. Although, since I have discovered CSF and your very user-friendly recipes , I'm improving :):):) I would like the PDF to print the labels for the almond cookies. Many thanks for so many interesting recipes and "Thought for the Day" scriptures. Loved your recent trip photos!! Lee Mc
I love that! Thanks so much for taking the time to leave a comment! We will send the labels now.
These cookies look delicious, I am trying recipes for Christmas gifts. Your labels look wonderful also, would like to receive them. Thanks
Thanks, Diane! We will send the labels now!
Thank you for these lovely cookies. Please may I have the pdf labels so I can use them with my cookie gifts.
Thanks
Sure, Dinah! Enjoy!
Looking forward to trying this recipe this week to take to a new mom who is GF. I would love a pdf of the labels. Thank you!
Sure, Paige!
I am almost afraid to try this recipe because the last few cookie recipes I can't stop eating. I think this is going to fall in that category. I find your recipes are consistent in they always work out well. So hips here we go. I would appreciate the pdf for the label. I share my baking with other people in my building... a win win. I test the recipes and they can sample and critique. Your recipes have rated well with all of them . Thank you so much.
Ha! I know what you mean, Nancy! We will send the labels now.
Thank you for all the wonderful recipes, always something I can't wait to make and share!
I would so appreciate the labels for these pretty cookies, thank you!
Thanks so much, Helen! We will send the labels now!
I tried these cookies today and they are delicious! Just one question...why do you "dimple" them before baking? Thanks for all your wonderful recipes! You inspire me!
Aloha! i plan to try these right away to make for two friends on gluten free diets. May I have a copy of your labels please?
Sure, Lee!
I am taking cookies to my friend, your shortbread recipe for her son, and these almond cookies for her(she must eat gluten free). I was wondering what baked good I could take to her and lo and behold , I received this recipe from you in my emails. . Thank you! Thank you! May I also have label you created?
I'm so glad, Jennie! We will send the labels now!
Please send label PDF. Just found your recipe can’t wait to try making these cookies.
Emiko F
Sure, Emiko! Enjoy!
I would like the labels please, thank you
Sure, Alicia!
These look delicious, and I'm looking forward to making them for a friend who needs a gluten free diet. Please send a pdf of the labels, they're so pretty!
Thanks, BJ! We will send the labels now!
What an awesome recipe (gluten-free even). Would love baking these bad boys and Almond Madeleine for charity giveaways. Wouldn't mind receiving your PDF labels for the Almond Cookies.
Thanks Chris.
Thanks, Art! We will send the labels!
Yay...gluten free!! Can't wait to try them!!
Thanks, friend!
Just for you 🥰💕🥰
Can't wait to try this recipe - we love everything almond! Would love to have the PDF for the labels. Also - where do you get those white boxes in the picture?? Have loved all your recipes so far!!
Thanks, Joanna! We will send the labels. The link for the boxes is in the email!
Can't wait to make these cookies. Look light and delicious. Would love the pdf of these labels. They're beautiful.
Thanks, Shannon! We will send the labels now!
I've loved all the rest of the recipes I've made from your site, so I know this recipe will be no different. Thanks for sharing, especially the detail you add in your side notes and tips! I'd really like to have your labels as well, this recipe will surely be shared!
That makes me happy, Leona. We'll get the labels off to you now.
Awesome cookies, I love all things almond.
Easy to make and bake.
Please send pdf for labels, thanks
Thanks so much, Mary! We will send the labels now!
Send me the pdf file for the label Almon cloud cookies
Sure! They should be in your email shortly, Helen.
I love early morning baking - I REALLY love easy early morning baking. These cookies are wonderful! Your labels are beautiful and I would appreciate having the PDF. Thank you.
Thank you, Marilyn! We will send the labels now.
Nice recipe!! Please send the label pdf.
Thanks! Arlene
Sure Arlene!
Do these cookies freeze Well?
Yes, they freeze well. I like to freeze them on a sheet pan in a single layer, then once they're frozen, I transfer them to an airtight storage container. Once they're completely thawed, you can sprinkle them again lightly with powdered sugar.
My daughter in law’s baby shower is coming up and Imwas looking for a gluten free recipe.
Thanks.
May I please request the labels.
Sure, Kathleen! Enjoy!
Hi!! My phone Keeps 'Blinking' off & erasing my comments!! 🤪
So, Please Pardon me if they actually Did go through to you!!!
I was requesting the PDF for the Beautiful Labels & asking if the serving size is for just One cookie?! My sister & I are both diabetic and we have to be mindful of that! Also do you by chance have any low carb recipes? Thank you So Much! Teresa
Hi Teresa, yes, the serving size is one cookie. As far as low carb recipes go, I'm sure there are lots on the website that would work for your dietary needs but they are not sorted that way. We will send the labels now! Enjoy!
Love your recipes, and always enjoy gluten free ideas. Would love to make for a friend, so could you please send me the label PDF. Many thanks.
Thanks, Lynda! Sending the labels now!
These sound delightful and I can't wait to make them! I would love having the pdf for labeling for holiday gift giving. Thanks.
Thanks, Kathy! We will send them now!
Please send me the PDF for these lovely gift labels. I’m so looking forward to making these beautiful cookies. I’ve had them from a bakery in the past. They are absolutely delicious!
Thank you!
We will send them now, Denette!
Chris, what a lovely recipe and label. Thanks for doing the extra touches for us. I’m looking forward to making some of these as gifts. Please send the pdf.
Thanks again,
Alice
Thanks so much, Alice! We will send the labels now!
Your recipes are mostly yummy. BUTthe amount of pop up and Ads is just ridiculous I won't be subscribed any more.
I understand your frustration, Paige. However, the ads are the reason we can offer well-tested, delicious recipes to our readers for free.
Thank you and please send me the pdfto print the labels.
Sure, Mary!
Wow, Chris, I LOVE anything almond, and these look like a perfect hooves for neighbor gifts at Christmastime. Your lovely labels would add so much! Thank you, I really appreciate your sharing these.
Best,
Millie
We are happy to, Millie! We will send them now!
Heaven!!!!!
May I have labels please!!
Merci
Montréal Québec
Thanks, Booge! We will send them now.
Spectacular…..! I love all things Almond……. Pls send PDF of label. My talented sister is the cookie baking Queen in our family…. Every Christmas she bakes dozens of several varieties, then sends boxes via her kids to all her neighbors …. I would love to send her a batch to sample along w/the recipe and several printed self adhesive labels. Thanks
Thanks, Pat! We will send the labels now!
Chris
I would love the labels for the almond cookies. You shared the labels for the Christmas marmalade last year and they were a beautiful little gift. I also received rave reviews for the marmalade.
Paula
I'm so glad, Paula! We will send the labels now!
Good afternoon Chris,
Having dinner guest next weekend and will make these cookies for dessert. Please send the pdf for the labels.
Thank you,
Candace
Sure, Candace! Enjoy!
These labels are so charming. I would love the pdf.
Thanks so much. So glad you had a wonderful trip!
Thanks, Debbie! We will send the labels!
I would love the cookie labels.
Thank you!
Sandy
We will send them now, Sandy!
Could you send pfd for labels? Thanking you very much.
Sure, Joyce!
Dear Chris,
Please send the pdf of the French Almond Cookies labels. What a lovely way to present them as a gift. I am looking forward to making them this week.
Hugs,
Linda
Sure, I'll send the PDFs now, Linda!
Chris, I love the pink cake stand you use to display play your cookies. I’ve also seen you use a white one.
Are they available to purchase somewhere?
Thank you,
Peggy
Hi Peggy, the cake stands are available on Amazon. Here is the link for the pink one: https://amzn.to/3lj8P9A
And here is the white one: https://amzn.to/3liq0bo
Chris, please send the pdf labels. Thank you!
Peggy
Sure, they're on the way, Peggy!
This would be a great cookie for Passover!
Would appreciate receiving receiving the pdf of the labels. Many thanks.
It sure would. The labels should be in your inbox shortly!
Chris, Can you send me the pdf labels? I can't wait to surprise my food friend with these GF babies! They sound wonderful!
They will love them, Carolyn! Sending the labels now!
Would liquid egg whites in carton work for this recipe?
I haven't tested it with liquid egg whites but I would think that should work fine, Peggy.
Can't wait to try these. Chris. Could you send me ther pdf labels?
Thanks!
Hi Paula 🥰 Hope you're doing well. I send the labels now!
👍🏻 Chris! The cookies look yummy. And as always, the presentation is marvelous!
May I have the PDF file for the lovely labels please?
Thank you, Peggy 💕 Sending the labels now!
Hi Chris,
I'm excited to try these beautiful cookies! It would be even more special if I could wrap some up and attach one of your pretty labels. Could you please share the PDF of it with me?
Thanks for all you do!
Kitt
You're welcome, Kit! The labels should be in your email shortly.
Chris, I would love the PDF for the printable labels. My daughter must eat gluten free and little gifts like these cookies always brighten her day. Thank you for so many good recipes and beautiful website.
Thank you, Jeanie, we'll be happy to send them!
So glad I subscribed to your site. Love everything you do. Not only are the results delicious but also beautiful. Would love to have pdf file for the labels. I give a lot of my baking treats to my friends and neighbors. Thank you.
Thanks so much, Bonnie! I appreciate your kind words. Sending the labels now.
Dear Chris,
Please send the pdf of the French Almond Cookies labels. What a lovely way to present them as a gift.
Thanks,
Sue
Sure, they should be in your email shortly, Sue.
Without even trying these, I know they will be delicious!! My future daughter-in-law has celiac disease and I am always on the look out for gluten-free recipes that the whole family will enjoy -- this one fits the bill. Could you please send me the PDF for the labels. Her birthday is in a few weeks and a gift box of these will be a cute surprise!
Aww... that will be so fun to surprise her with these cookies, Ellie! Sending the labels off now.
I'd love a copy of these pretty labels to use when gifting these!!
Thank you
Sure! They're on the way!
Hi Chris!
Would love the pdf for the cookie labels. Would the egg whites in a carton work for this recipe?
Loved living through your trip to France-now on my bucket list!
Thanks,
Mindy
Thanks, Mindy! Hope you get to go to France! In the meantime, you can enjoy these French cookies 💕 Just sent the labels!
Would like to make these- are steps 3 and 4 transposed? I believe they are, but just want to double check.
Thanks, got it!
I believe steps 3 and 4 are revered in your recipe
Thanks, Suzanne! I've corrected that!
Delicious! When you have a moment, I’d love the PDF for them, so I can gift them, beautifully wrapped, to friends and family. Thanks in advance. Love your website!
Thanks, Sheila! Sending them now.
I’ve been making King Arthur’s recipe for years and they are always a hit. I certainly am going to try this version. Thanks for your work in simplifying this recipe
Awesome! We'll get the labels off to you now, Jan!
I can't wait to make these cookies for my gluten free friends. Please send me the PDF for the labels.
Sure, sending them now, Lois!