Italian Recipes

Almond cloud cookies with dried apricots

December 6, 2021

The holidays are just around the corner and for those of you who love to bake Christmas cookies, this delicious cookie is a must have. Tender, slightly sweet, with just a light chew and full of almonds, that’s exactly what a Christmas cookie should be for me. I bake a few different almond cookies every Christmas, some with almond paste, some with ground almonds, but this cookie, which I first baked last year, was a huge hit with my family. I used dried apricots in this version, but dried cherries or cranberries would work just as well.

It might sound like an exaggeration to roll the biscuits in two kinds of sugar, but since the biscuit itself is not very sweet, this step is necessary to both add sweetness and create a light crust on the biscuit. These cookies are best prepared just before serving, as they dry out relatively quickly. Store in an airtight container in the refrigerator for up to three days. If you’re struggling to find ground almonds, also called almond flour, you can finely grind blanched almonds in your food processor.

Bon Appetit!
Deborah Mele 2021

ingredients

  • 1 1/2 cups of ground almonds

  • 1/2 cup of sugar

  • Pinch of fine sea salt

  • 1/2 teaspoon almond extract

  • 1/4 cup finely chopped dried apricots

  • 2 large egg whites at room temperature

Covering:

  • 1/2 cup of sugar

  • 1/3 cup powdered sugar

instructions

    Preheat the oven to 325 degrees F.
    Line a baking sheet with parchment paper.
    Put ground almonds, sugar, salt, extract and chopped apricots in a bowl and stir.
    In a separate bowl, beat the egg whites quickly until they are very frothy.
    Add white to almond mixture and stir to blend.
    Put the topping sugar in separate small bowls and, with wet hands, scoop out golf ball-sized balls of the almond mixture and roll them into balls.
    Roll each ball in the sugar, then in powdered sugar until covered.
    Place the cookies on the prepared baking sheet and gently pinch the top with your thumb and forefinger.
    Dust the biscuits lightly with a little extra powdered sugar, then bake for about 20 to 25 minutes, or until the bottom of the biscuits has started to turn brown.
    Let cool on a rack, then store in an airtight container.

Nutritional information:

Yield: 22nd

Serving size: 1

Amount per serving:

Calories: 103Total fat: 5gSaturated fatty acids: 0gTrans fats: 0gUnsaturated fat: 4gCholesterol: 0mgSodium: 58mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 2g

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