Ingredients
- Almond flour (finely ground, blanched)
- Granulated sugar
- Powdered sugar
- Egg whites (room temperature)
- Cream of tartar (or lemon juice)
- Vanilla extract (or almond extract)
- Salt
- Unsalted butter (for buttercream filling)
- Dark chocolate and heavy cream (for ganache option)
- Optional add-ins: sliced almonds for topping, citrus zest, or espresso powder
Instructions
- Prepare your tools: Line two baking sheets with parchment paper. Fit a piping bag with a round tip, or snip a medium opening in a plastic bag.
Preheat your oven to 300°F (150°C).
- Make the almond base: In a bowl, whisk together 1 cup almond flour, 1/2 cup powdered sugar, and a small pinch of salt. If your almond flour is coarse, sift it for a smoother cookie.
- Whip the egg whites: In a clean, dry bowl, add 3 large egg whites at room temperature. Beat on medium speed until frothy.
Add 1/4 teaspoon cream of tartar. Gradually stream in 1/2 cup granulated sugar and increase speed to medium-high. Beat until glossy, medium-stiff peaks form.
Mix in 1 teaspoon vanilla.
- Fold the dry into the meringue: Add the almond mixture in two additions. Use a spatula to gently fold, turning the bowl and cutting through the center. Stop when the batter flows slowly off the spatula in a thick ribbon.
It should hold shape but settle slightly.
- Pipe the cookies: Transfer batter to the piping bag. Pipe 1.5-inch rounds, spacing them an inch apart. If you like, sprinkle a few sliced almonds on top for texture.
- Rest briefly: Let the piped rounds sit for 5–10 minutes.
This helps the surface set slightly, promoting a crisp exterior.
- Bake: Bake one sheet at a time for 20–24 minutes, rotating halfway. The cookies should be lightly golden at the edges and dry to the touch. They will feel soft in the center and firm as they cool.
- Cool: Let the cookies cool on the sheet for 5 minutes, then slide the parchment onto a rack to cool completely.
Carefully peel them off once cool.
- Choose a filling: Vanilla buttercream: Beat 6 tablespoons softened unsalted butter with 1 cup powdered sugar, a pinch of salt, and 1 teaspoon vanilla. Add 1–2 teaspoons milk or cream for a smooth, spreadable texture.
- Chocolate ganache: Heat 1/2 cup heavy cream until steaming. Pour over 4 ounces chopped dark chocolate.
Let sit 2 minutes, then stir until smooth. Cool until thick but spreadable.
- Assemble: Pair cookies by size. Pipe or spread a teaspoon of filling on one, then top with its partner.
Press gently until the filling just reaches the edge.
- Rest: For best texture, let the filled cookies rest in the fridge for 30–60 minutes. The shells will stay crisp outside and turn tender inside.
- Prep Time: 15 minutes
- Cook Time: 30 minutes