Description
There’s something undeniably comforting about the scent of almonds wafting through a cozy kitchen. These Almond Cloud Cookies are one of those treats that seem to melt into your memory the same way they melt in your mouth. Light as air on the outside, delightfully chewy on the inside, they’re the kind of cookie that feels special—almost like a little bite of celebration.
I first came across a version of this cookie in a tiny Italian bakery nestled in a side street of my hometown. Every Saturday, my grandmother and I would stop by for a handful of fresh pastries, and these almond-scented clouds always made it into the paper bag. She used to say they reminded her of the cookies her own mother made for holidays and family gatherings. That warm, nostalgic flavor is exactly what this recipe captures—without any fuss.
Perfect for holidays, afternoon tea, or just a cozy moment with a warm drink, these cookies also happen to be naturally gluten-free. Whether you’re a seasoned baker or just looking for something quick and impressive to whip up, this is a recipe you’ll come back to again and again.
Ingredients
3 cups almond flour
1 1/2 cups powdered sugar
1/4 teaspoon salt
2 large egg whites
1/2 teaspoon almond extract
Sliced almonds for topping
Powdered sugar for dustin
Instructions
Step 1: Prepare your baking essentials
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze—something we can all appreciate.
Step 2: Mix the dry ingredients
In a large bowl, combine the almond flour, powdered sugar, and salt. Stir everything together with a wooden spoon or a whisk. The almond flour gives the cookies their signature texture, and that powdered sugar? It creates the dreamiest melt-in-your-mouth sweetness.
Step 3: Whip the egg whites
In a separate, clean bowl, whisk the egg whites until they’re frothy—just until soft peaks begin to form. You don’t need to go overboard here; you’re not making a meringue, just giving the cookies their airy structure.
Step 4: Bring it all together
Add the almond extract to the whipped egg whites. Then, gradually mix the egg white mixture into the dry ingredients. Stir until a soft dough forms. It should be thick but sticky—almost like a thick marzipan paste.
Step 5: Shape and top
Using a tablespoon or cookie scoop, form small mounds of dough and place them on your prepared baking sheet. Gently press a few sliced almonds onto the top of each cookie. Not only does this add a lovely crunch, but it makes them look like they came straight from a fancy bakery.
Step 6: Bake to perfection
Bake for 20 to 25 minutes, or until the edges are lightly golden and the tops are just beginning to crack. Your kitchen will smell like sweet almond heaven.
Step 7: Cool and dust
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once they’re completely cool, give them a generous dusting of powdered sugar. It’s the final touch that makes these cookies feel extra magical.
Notes
These cookies taste even better the next day as the flavors settle and the outside gets just a little crispier. They’re also naturally gluten-free, making them a perfect treat for anyone with dietary restrictions.