Almond airy cookies
4 servings
60 minutes
Airy almond cookies are the embodiment of refined Italian pastry tradition. They were born in sunny Italy, where almonds are valued for their rich flavor and delicate texture. Crunchy on the outside and slightly soft on the inside, these cookies captivate with their lightness and subtle almond aroma. The sweet powder adds a pleasant caramel note, while egg whites make the structure airy and tender. Perfect with a cup of espresso or a light dessert, they will adorn any table setting. This delicacy is ideal for both a morning treat and an exquisite finish to dinner.
1
Mix almond flour with powdered sugar and add the whites of 2 eggs. Whip until smooth.
- Almond flour: 100 g
- Powdered sugar: 240 g
- Egg white: 3 pieces
2
Add the remaining egg whites, beat again. Add the sifted flour and knead. The dough should be quite liquid.
- Egg white: 3 pieces
- Wheat flour: 25 g
3
Line the baking sheet with parchment paper greased with oil and dusted with flour.
4
Pour the dough into a pastry bag. Pipe round cookies with a diameter of 6-7 cm spaced apart and place in a preheated oven at 180 degrees (without convection). Bake until golden brown for 20 minutes.