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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 recipes 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. Feel free to request a printable PDF for the labels in the comment section beneath the recipe below. We will reply with an email with the PDF attached and instructions on how to use the PDF.
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.
- 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
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Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment paper. Set aside.
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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.
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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.
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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.
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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.
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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.)
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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.)
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Allow to cool completely then store in an airtight container.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Mary says
You are most generous. May I please have the printable labels? Thank you and God bless...
Chris Scheuer says
We are happy to send them, Mary!
Stephanie Bowes says
These turned out beautifully.
Please send the pdf for the gorgeous label.
What wonderful gifts these will make. Thanks so much!
Chris Scheuer says
I'm so glad, Stephanie! We will send the labels now!
Selena says
Why are you adding so much sugar! You can bake with much less sugar! Not good for the immune system.
Chris Scheuer says
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.
Rita Economides says
Can you help me with the labels or may you send me few once, I will really appreciate.
Chris Scheuer says
Sure, Rita!
Rita Economides says
Hi, May I subsitute coconut sugar of cane sugar for the powder sugar for totally healthy once.
Chris Scheuer says
Hi Rita, since I haven't tested these cookies with either of those types of sugar, I can't say how they would work.
Judy A Howard says
I plan on making these for my daughter's birthday and would love to have the labels!
Chris Scheuer says
Sure, Judy!
Lay says
Planning to make these cookies for my grand daughter's birthday next week. Would love the labels to go with them. Many thanks.
Chris Scheuer says
We will send them now, Lay!
Kerrie says
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??
Chris Scheuer says
Thanks, Kerrie! I haven't tried baking these cookies with Stevia, so I can't say for sure.
Patti says
Hi Chris, glad you ate back. I am making these for coworkers today. May I please have a label?
Patti
Chris Scheuer says
Thanks, Patti! We will send the labels now!
Diane M Ervin says
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
Chris Scheuer says
We hope you enjoy them, Diane!
Lara says
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!!!
Chris Scheuer says
Hi Lara, I haven't tried substituting the eggs so I can't say. If you give it a try it let us know!
Joyce Diepold says
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!
Chris Scheuer says
I love that, Joyce! We will send the labels now!
Moira C Michaels says
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
Chris Scheuer says
Thanks so much, Moira! We will send the labels now!
Anne Seifert says
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.
Chris Scheuer says
We are happy to send the labels, Anne!
Cheryl says
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
Chris Scheuer says
Thanks, Cheryl! We will send the labels now!
Karen Mason says
Could I please have the labels my email is ke.mason@yahoo.co.nz
Just over anything almond
Many thanks keep safe
Chris Scheuer says
Sure, Karen!
Diane Willits says
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
Chris Scheuer says
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!
Chris Scheuer says
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!
Monica Teverbaugh says
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
Chris Scheuer says
Thanks so much, Monica! Sending the labels now!
Tammy says
Once again, your presentation is so beautiful! Looking forward to making and sharing. Please send PDFs for labels.
Thank you,
Tammy
Chris Scheuer says
Thank you, Tammy! We will send the labels now!
Brigida says
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
Chris Scheuer says
Thanks so much, Brigida! We will send the labels now.
Lee Mc says
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
Chris Scheuer says
I love that! Thanks so much for taking the time to leave a comment! We will send the labels now.
Diane says
These cookies look delicious, I am trying recipes for Christmas gifts. Your labels look wonderful also, would like to receive them. Thanks
Chris Scheuer says
Thanks, Diane! We will send the labels now!
Dinah says
Thank you for these lovely cookies. Please may I have the pdf labels so I can use them with my cookie gifts.
Thanks
Chris Scheuer says
Sure, Dinah! Enjoy!
Paige says
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!
Chris Scheuer says
Sure, Paige!
nancy rice says
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.
Chris Scheuer says
Ha! I know what you mean, Nancy! We will send the labels now.
Helen says
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!
Chris Scheuer says
Thanks so much, Helen! We will send the labels now!
Diane Willits says
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!