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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.
Merleann Babyak says
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
Chris Scheuer says
Thanks, Merleann! I think they would be fine in a care package. We will send the labels now!
Thelma says
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!.
Chris Scheuer says
Thanks so much, Thelma! We will send the labels!
anne says
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.
Chris Scheuer says
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.
Amy says
Love all of your recipes. Will you do more with less sugar?
Please send the pdf. These are wonderful. Many thanks in advance.
Chris Scheuer says
Thanks, Amy! We will send the labels now.
Camille says
Please send me the pdf. Looking forward to making the cookies.
Chris Scheuer says
Sure, Camille!
Jennie says
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.
Chris Scheuer says
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.
kit Chang says
Love this recipe, can I please have the PDF?
Chris Scheuer says
Thanks, Kit! Sending the labels now!
Denise LaGasse says
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?
Chris Scheuer says
Haha! I know what you mean, Denise! They're hard to resist! Sending the labels now!
Betty Traister says
Can't wait to try these, would you please send me your PDF ?
Chris Scheuer says
Sure, they're on the way, Betty!
Pam Bidwell says
Chris,
May I have the pdf for the recipe labels please?
Enjoying your recipes immensely!
Blessings
Pam
Chris Scheuer says
I'm so glad, Pam! We will send the labels now.
Michele Buxton says
Please send me the PDF for the French Almond Cookies label. These sound delicious and I look forward to baking them
Chris Scheuer says
We will send them now, Michele!
Antoinette Trainor says
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 ,!!!
Chris Scheuer says
Yes, you can do that, Antoinette.
Nathalie B says
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
Chris Scheuer says
Hi Nathalie, that should work fine!
Mary C says
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
Chris Scheuer says
Thanks so much, Mary! We will send the labels!
Sue L. says
Dear Chris, I would love to have the pdf for the French Almond Cookies. They’ll make lovely gifts.
Chris Scheuer says
Sure, Mary!
Heidi Janous says
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
Chris Scheuer says
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!
Gail says
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!
Chris Scheuer says
I'm so glad, Gail!
Pat says
Please send me the label pdf
Chris Scheuer says
Sure, Pat!
Barbara Rice says
Am going to try the Almond Cookies and the Focaccia - would love to have the labels. Always love your recipes - they work.
Chris Scheuer says
Sure, Barbara!
Ann says
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.
Chris Scheuer says
Thanks, Ann! We will send the labels!
Sallie Shuell says
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
Chris Scheuer says
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.
Kris says
Looking forward to making these! They sound decadent yet easy! I too would appreciate your labels. Thanks!
Chris Scheuer says
Sure, Kris!
Liza Nova says
These are my new favorite cookie. Thankyou for this delicious recipe. May I please get the label pdf? My email is lizanova@comcast.net.
Chris Scheuer says
Yay! Thanks for letting us know, Liza! Sending the labels now.
Helene Moeck says
Love your labels and some of the recipes. Would appreciate your labels. Thank you so much.
Chris Scheuer says
Thanks, Helene! We will send the labels now!
Dolores Bauer says
I love Cloud cookies so I am really looking forward to trying your simplified version! Please send me your labels.
Thank you!
Chris Scheuer says
I hope you enjoy it, Dolores! We will send the labels!
Ann Marie says
These cookies are a must try for me. Thank you for your post
Please send me the file for those cute labels
Thank you
Chris Scheuer says
Enjoy, Ann Marie! We will send the labels now.
Ana says
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!
Chris Scheuer says
Hi Anna, I haven't weighed the egg whites but will do that next time I make these cookies!