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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.
Tracey says
I’d like the pdf please. Always enjoy your site and recipes… thx
Chris Scheuer says
Sure, Tracey!
Pam Tidwell says
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! ❤️
Chris Scheuer says
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.
Jo Anne says
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!
Chris Scheuer says
Thanks, Jo Anne! Hope you enjoy them.
Chris Scheuer says
Hope you enjoy them, Jo Anne!
Debbi says
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 !
Chris Scheuer says
Of course, Debbi! Enjoy!
Chris Scheuer says
Just sent the labels, Debbi!
Debbi says
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!
Chris Scheuer says
We will try again!
Rachelle says
I look forward to trying this recipe. Would you kindly send me a label. Thank you.
Chris Scheuer says
Sure, Rachelle!
Sara says
What would be the measurement if I am using one of those egg white only containers like the Bob Evans brand?
Chris Scheuer says
I have not used those or measured the amount so I can't say for sure.
Hope says
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.
Chris Scheuer says
Sending them your way, Hope!
Ruth Smith says
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
Chris Scheuer says
I don't have a recipe for those, but that's a great idea, Ruth! We will send the labels your way 🙂
Linda says
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
Chris Scheuer says
Sure, Linda! Enjoy!
Kathy says
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.
Chris Scheuer says
Thank you, Kathy! We will send the labels.
Nancy says
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!
Chris Scheuer says
Thanks so much for your review, Nancy! We will send the labels your way.
DoLee Spurgeon says
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
Chris Scheuer says
Sure, DoLee!
Carol Ciadella says
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
Chris Scheuer says
Awesome! Thanks, Carol! We are happy to send the labels.
Leili Besharat says
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.
Chris Scheuer says
Hi Leili, sounds like you're best off just sticking with the more complicated recipe!
Kathy Schreck says
I love these cookies: so good! I would love the labels for gift giving!
Chris Scheuer says
Thanks, Kathy! Sending the labels now.
Maria says
These cookies appear so light. Will bake some to gift to a friend. Appreciate your sharing the labels.
Chris Scheuer says
I think you'll love them, Maria! We will send the labels your way.
Candice says
Could you please send me the labels? These are stunning! Thank you.
Chris Scheuer says
Happy to, Candice!
Jill Phillips says
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?
Chris Scheuer says
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.
Jill Phillips says
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
Chris Scheuer says
Hope you enjoy them, Jill! We will send the labels your way.
Melissa says
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!
Chris Scheuer says
I'm so glad, Melissa! We will send the labels 🙂
Anne Hannon says
So many GF friends to make these for! Please send the labels 🙂
Thanks
Anne
Chris Scheuer says
Sure, Anne!
Carol Abnett says
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.
Chris Scheuer says
I'm so glad, Carol! We will send the labels your way.
Maru says
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!
Chris Scheuer says
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!
MaryAnn says
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!
Chris Scheuer says
Hi MaryAnn, the texture of this dough is thick and smooth. It's definitely scoopable.
Debra J Holmes says
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
Chris Scheuer says
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!
Marlene Hidalgo Xirinachs says
Dear Chris thanks for your delicious, smart recipes. These cookies are simply superb!! I would love the pdf with the labels.
Marlene