Air almond cookies
4 servings
60 minutes
Airy almond cookies are an exquisite dessert from the depths of Italian culinary tradition. Their light, delicate texture and crispy crust make them a perfect complement to morning espresso or evening tea. Almonds play a key role in the recipe, giving the cookies a subtle nutty flavor with barely noticeable sweet notes, while sugar and egg whites ensure airiness and softness. Italians appreciate these cookies for their simplicity in preparation and versatility—they can be served as a standalone dessert or used as a base for other pastries. It's true culinary magic captured in every bite.
1
Almonds (without skin) are ground to a state between flour and crumbs.
- Almond: 150 g
2
Add egg whites and sugar to the ground almonds and mix well. This mixture needs to be warmed slightly to dissolve the sugar; it can be placed in the microwave but should not be hot.
- Egg white: 3 pieces
- Sugar: 160 g
3
We add flour to the dough. Ready. If you think the dough is too runny, you can add a little flour, but don't overdo it; it should be relatively runny.
- Wheat flour: 40 g
4
Place the cookies on paper greased with butter and sprinkled with flour. Then put them in the oven for 20-30 minutes (I set it to about 180 degrees, then lowered the temperature a bit, but it depends on the oven; it's better to check for doneness — the edges should be slightly dark, and the center should be cooked through).