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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.
Paula Trudnak says
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!
Chris Scheuer says
Sure, Paula!
Cami says
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!
Chris Scheuer says
Thanks so much, Cami! We will send the labels your way. Happy Holidays!
Mary Louise Allen says
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!
Chris Scheuer says
Sure, Mary Louise! Enjoy!
Brenda says
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
Chris Scheuer says
Thanks, Brenda! We will send the labels.
lillian martin says
So looking forward to adding these cookies to my gift baskets. Could you please send me the labels.
Chris Scheuer says
Sure, Lillian! Enjoy!
Art says
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.
Chris Scheuer says
Enjoy, Art!
Elaine says
Definitely trying this cookie for my Christmas tray. May I have the label, please?
Chris Scheuer says
Sure, Elaine!
Nina says
I love your recipes and have made several. Can you please send me the label pdf for the almond cookies? Thanks!
Chris Scheuer says
Thanks, Nina! Sending the labels your way 🙂
Mary Peters says
Thank you for this awesome recipe. Can you please send me the label pdf? Thanks.
Chris Scheuer says
Sure, Mary!
Anne Lemeune says
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
Chris Scheuer says
I'm so glad! We will send the labels your way, Anne 🙂
Susan Joynes says
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!
Chris Scheuer says
Sure, Susan!
Mary says
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!
Chris Scheuer says
Hi Mary, you can use almond meal and in the same amount. The cake will be a little heavier though but still delicious!
Patty Lenz says
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?
Chris Scheuer says
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.
Arnaz Dhanbhoora says
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.
Chris Scheuer says
Thanks, Arnaz! We will email the labels now 🙂
Chris Scheuer says
Thanks, Arnaz! Sending the labels your way 🙂
Juanita Oakes says
Excited to try these. Can I please have the labels? Thanks
Chris Scheuer says
Sure, Jaunita!
Samantha says
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!
Chris Scheuer says
Thanks so much, Samantha! I really appreciate your kind words 🥰
Nancy says
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.
Chris Scheuer says
I'm so glad, Nancy! We will send the labels now!
Judy says
Just made this recipe for the first time and they are delicious! I will definitely be making more over the coming holidays.
Chris Scheuer says
Yay! Thanks for sharing your review, Judy!
Arlene T says
These cookies are amazingly delicious!!
Chris Scheuer says
Thanks, Arlene!
Mary says
Making these for my daughters wedding cookie bar-very good-please forward the label to my email-thanks!
Chris Scheuer says
Sure, Mary!
Liz V Cosep says
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
Chris Scheuer says
Thanks, Liz! We will send the labels your way. Enjoy!
Suze says
Definitely making these. Label template…
Chris Scheuer says
Sure, Suze!
Nathalie says
Hello..
Could you put 1/2 cup of granulated sucre …instead 3/4 cup..?
I would love to have the labels
Thank you
Nathalie
Chris Scheuer says
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.
LouAnn Clark says
How long do these keep? Can they be frozen?
Chris Scheuer says
Hi LouAnn, these will keep well in an airtight container for several days. They do freeze well!
Sheila Speller says
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
Chris Scheuer says
Thanks, Sheila! Sending the labels your way!
Diane says
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.
Chris Scheuer says
Thanks, Diane! Sending the labels now!
Ruth Ames says
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!!
Chris Scheuer says
We are happy to send the labels, Ruth!
Merleann says
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?
Chris Scheuer says
Hi Merleann, measure them after you froth up the egg whites.